Description
A cozy, weeknight-ready Lasagna Soup with lean ground turkey, tomato broth, herbs, and a creamy Greek-yogurt finish. All the classic lasagna flavors—none of the layering. One pot, 30 minutes, high-protein, and family-friendly.
Ingredients
2 lbs lean ground turkey (99/1)
1 tsp olive oil
1 cup (135 g) yellow onion, diced
4 cloves garlic, minced
3 Tbsp Italian seasoning
1.5 Tbsp dried basil
2 tsp kosher salt
1/4–1/2 tsp red pepper flakes, to taste
Fresh ground black pepper
1 (28-oz) can crushed tomatoes
1 (10-oz) can diced tomatoes with green chiles
2 cups water
4 cups low-sodium beef broth
8 oz uncooked lasagna noodles, broken into pieces
1/2 cup nonfat plain Greek yogurt (stirred in off heat)
Optional: chopped basil, shredded part-skim mozzarella, grated Parmesan
Instructions
Heat olive oil in a large pot over medium-high. Add garlic; cook 30–60 seconds until fragrant.
Add onion; cook 3 minutes until soft and translucent.
Add ground turkey; cook 5–6 minutes, breaking into small pieces, until no longer pink.
Stir in Italian seasoning, dried basil, salt, pepper, and red pepper flakes; cook 30 seconds to bloom the spices.
Add crushed tomatoes, diced tomatoes with chiles, water, and broth. Stir and bring to a lively simmer.
Add broken lasagna noodles; simmer 12–15 minutes, stirring occasionally, until al dente.
Remove from heat and stir in Greek yogurt until creamy and smooth.
Taste and adjust seasoning. Serve with basil, mozzarella, or Parmesan if desired.
Notes
• Use low-sodium broth so you can perfectly season at the end.
• For meal prep, cook the soup base ahead and add noodles fresh when reheating.
• To lighten, stick with lean turkey and Greek yogurt; to enrich, add extra yogurt or cheese off heat.
• Noodles overcooked? Add broth and fresh spinach, then swirl in a little more yogurt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup recipes
- Method: One-pot, Stovetop
- Cuisine: Italian-inspired