Description
This Hearty Turkey Lasagna Soup combines the beloved flavors of traditional lasagna in a comforting, easy-to-make soup form. Featuring lean ground turkey, rich ricotta, and a blend of Italian herbs simmered with crushed tomatoes and lasagna noodles, it’s a satisfying meal perfect for a quick weeknight dinner or cozy family gathering.
Ingredients
Meat and Oils
- 2 lb ground turkey
- 1.5 tbsp olive oil
Vegetables and Aromatics
- 1 large onion, finely diced into 1/4-inch pieces
- 5 garlic cloves, minced
Herbs and Spices
- 3.5 tbsp Italian seasoning
- 2.5 tbsp dried basil
- 2.5 tsp salt
- 1 tsp red pepper flakes
- Freshly ground black pepper, to taste
Tomatoes and Liquids
- 28 oz crushed tomatoes
- 10 oz Rotel (diced tomatoes and green chilies)
- 2 cups water
- 4 cups chicken broth
Pasta and Cheese
- 8 oz lasagna noodles, broken into 1-inch pieces
- 4 oz ricotta cheese
- Ricotta cheese, dolloped on top for extra creaminess
- Fresh basil, chopped, for garnish
- Crushed red pepper, for garnish
- Freshly grated Parmesan cheese, for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
- Cook Turkey: Add ground turkey to the pot. Break it up with a spoon and cook until browned and no longer pink, about 6-7 minutes.
- Add Seasonings: Stir in Italian seasoning, dried basil, salt, red pepper flakes, and freshly ground black pepper. Mix well to coat the turkey and aromatics with the herbs and spices.
- Combine Tomatoes and Liquids: Pour in the crushed tomatoes, Rotel, water, and chicken broth. Stir everything together and bring the mixture to a simmer.
- Simmer Soup: Allow the soup to simmer gently for about 5 minutes to let the flavors meld.
- Add Pasta: Add the broken lasagna noodles to the pot. Cook until the noodles are tender, approximately 8-10 minutes, stirring occasionally to prevent sticking.
- Incorporate Ricotta Cheese: Stir in 4 oz of ricotta cheese into the soup until creamy and well combined.
- Serve and Garnish: Ladle the soup into bowls. Top each serving with a dollop of ricotta cheese, freshly chopped basil, a sprinkle of crushed red pepper, and grated Parmesan cheese. Serve hot and enjoy!
Notes
- Breaking the lasagna noodles into smaller pieces allows them to cook evenly and mimic the texture of traditional lasagna layers in soup form.
- Adjust the amount of red pepper flakes and crushed red pepper garnish depending on your heat preference.
- This soup reheats well and the flavors develop even more after a day.
- For a lower sodium option, use low-sodium chicken broth and reduce added salt.
- The ricotta cheese adds creamy texture; you can substitute with cottage cheese for a lighter alternative.
