Description
A cozy, protein-packed lasagna soup built for weeknights: tender turkey, herby tomato broth, beans for extra protein and fiber, ruffly lasagna noodles, and a creamy ricotta finish. All the flavor of classic lasagna in one pot—fast, comforting, and perfect for meal prep.
Ingredients
1 Tbsp olive oil
1 lb lean ground turkey (93%)
1 small yellow onion, finely diced
3 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil (or Italian seasoning)
2 Tbsp tomato paste
4 cups low-sodium chicken broth
1 can (14–15 oz) crushed tomatoes
1 can (15 oz) cannellini beans, drained and rinsed
6–8 dry lasagna noodles, broken into 2-inch pieces
½ cup half-and-half (or evaporated milk)
¼ cup finely grated Parmesan
⅓ cup chopped fresh basil or parsley
¾ tsp kosher salt, plus more to taste
Black pepper to taste
For topping: ¾ cup ricotta, extra Parmesan, basil
Instructions
Heat olive oil in a Dutch oven over medium-high. Add turkey; cook 3–4 minutes, breaking into small crumbles.
Add onion; cook 2–3 minutes until translucent. Stir in garlic, oregano, and basil; cook 30 seconds.
Push meat aside; add tomato paste and cook 1 minute until darkened.
Add broth and crushed tomatoes; scrape up browned bits. Bring to a boil, then reduce to simmer 12–15 minutes.
Add broken noodles and beans; simmer 8–10 minutes, stirring occasionally, until noodles are al dente.
Reduce heat; stir in half-and-half, Parmesan, and fresh herbs. Season to taste.
Ladle into bowls and top with ricotta, Parmesan, and basil. Let sit 2 minutes so ricotta melts slightly.
Notes
Add spinach or kale in the last 2–3 minutes.
Swap turkey for ground chicken or extra beans.
For creaminess, blend ½ cup soup and stir back in.
For meal prep, store pasta separately for firmer texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Italian-American
- Method: Stovetop
- Cuisine: Italian-American