Description
Lasagna Soup delivers all the cozy, nostalgic flavor of classic lasagna with a fraction of the effort. This one-pot recipe builds a rich tomato-basil broth layered with garlic, oregano, parmesan, and tender broken lasagna noodles that catch all the savory bits. Ground turkey adds lean protein while optional half-and-half provides velvety creaminess. Finished with a generous spoonful of ricotta, it’s hearty, spoonable, and weeknight-fast. It also reheats beautifully, making it ideal for meal prep or fall weeknight dinners.
Ingredients
1 tbsp olive oil
1 lb ground turkey or lean ground chicken
1 small onion, diced
3 cloves garlic, minced
2 tbsp tomato paste
4 cups low-sodium chicken broth
1 can (15 oz) crushed tomatoes
1 tsp dried oregano (or Italian seasoning)
8–10 dry lasagna noodles, broken into 2-inch pieces (GF if needed)
¼ cup grated parmesan, plus more for serving
½ cup half-and-half or evaporated milk (optional)
½ cup chopped fresh basil (plus extra to finish)
Kosher salt & black pepper, to taste
Topping: ricotta (about ½ cup), extra parmesan, basil
Instructions
Heat oil over medium-high. Add turkey; cook until no longer pink, breaking into small pieces.
Add onion + pinch of salt; cook 2–3 minutes. Stir in garlic for 30 seconds.
Add tomato paste; cook 1 minute until darkened.
Add broth, crushed tomatoes, oregano. Bring to gentle boil; reduce heat and simmer 15 minutes.
Add broken noodles; cook 10–12 minutes, stirring occasionally, until al dente.
Stir in parmesan, half-and-half (if using), and basil. Adjust salt/pepper.
Serve with ricotta, extra parmesan, and basil.
Notes
Use low-sodium broth so you can season at the end.
Add spinach, zucchini, or mushrooms during simmer.
For meal prep: store noodles separately so they don’t over-soften.
Thick soup after chilling? Add a splash of broth on reheat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup recipes
- Method: Stovetop
- Cuisine: Italian-American