This turkey and vegetable loaded lasagna soup is my healthier take on the viral lasagna soup that took the internet by storm last fall. This delicious and cozy meal is made with few ingredients, using just one pot and comes together in under 35 minutes making it the most delicious and balanced, easy weeknight dinner!
If you love this recipe, you will love my One Pot Libyan Soup and my healthy instant pot chicken noodle soup.
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Ingredients
- Avocado Oil: high quality, heart healthy oil with a high smoke point used for cooking
- Medium Onion, Finely Chopped
- Ground Turkey or Chicken: lean protein option, you can also use lean ground beef as well.
- Salt & Black Pepper, To Taste
- Yellow Bell Pepper, Chopped: you can also use green bell peppers!
- Red Bell Pepper, Chopped
- Portobello Mushrooms, Chopped: you may also slice your mushrooms if you prefer.
- Rao’s Homemade Marinara Jar: you can also use your favorite marinara sauce of choice.
- Chicken Bone Broth: offers micronutrients and additional protein, however, can be substituted for chicken broth if desired.
- Lasagna Pasta, Broken into small pieces
- Ricotta Cheese: creamy, mild tasting cheese that’s high in protein.
See recipe card for quantities.
Instructions
- Start by chopping your onions, bell peppers, and mushrooms per the description above, either by hand or using a vegetable chopper.
- Add some avocado oil to a large pot (6.5 quart) on medium heat. When the oil is heated through, add in your chopped onions. Stir and cook for about 1 minute or until your onions start to become translucent, then add in your ground turkey. Use a meat masher to break apart your turkey and then season with salt and pepper, to taste. Cook for 7-8 minutes or until your ground turkey has reached an internal temperature of 165 F, stirring often and continuing to break apart the turkey as you cook.
- Once your ground turkey is cooked through, add in your chopped bell peppers and mushrooms. Season with some more salt and pepper, to taste, then stir and cover your pot and allow to cook for 2-3 minutes or until your vegetables begin to soften.
- Next, add in your marinara sauce and your chicken bone broth into the pot. Stir until everything is well distributed and then cover the pot and allow everything to come to a rolling boil.
- Once your pot is boiling, add in your broken pieces of lasagna and cook for an additional 12-15 minutes or until your lasagna pieces are cooked to your liking. Once your pasta is cooked through, turn off the stove or remove the pot from heat. Serve and top with a spoonful of ricotta cheese! Enjoy!
Hint: Reserve a small amount of chicken bone broth to add into your marinara jar. Close the jar and shake and then pour into the pot to make sure you get all of the marinara sauce out of the jar to prevent waste.
Substitutions
- Ground Turkey– feel free to use ground chicken or lean ground beef instead.
- Vegetables – feel free to use whatever color bell peppers you prefer. If you don’t like mushrooms, feel free to skip them or add in your favorite vegetables of choice! Once the soup is done cooking, you could also add in some fresh spinach as well!
- Vegetarian – You can use extra firm tofu instead of ground chicken and vegetable broth instead of chicken bone broth to make this dish vegetarian.
- Dairy-Free- Skip the ricotta cheese or use a dairy-free ricotta to make this dish dairy-free.
- Gluten-Free– Use gluten-free lasagna to make this recipe gluten-free! Jovial Foods makes a gluten-free lasagna!
Variations
- Spicy – add chili pepper flakes before serving or while cooking to add some spice to this dish!
This dish is already toddler and kid-friendly as is.
Equipment
All you need to make these turkey lasagna soup is:
- A vegetable chopper (optional): This is the vegetable chopper we have and love!
- 6.5 Quart pot: This is the new Caraway Pot I have and love!
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Storage
Leftovers should be stored in an air-tight container in the fridge for up to 4 days!
Dinner
Looking for other easy dinner recipes like this? Try these:
Soup
Looking for some more soup recipes? Try these:
Jump to: Recipe
Turkey Lasagna Soup
This turkey and vegetable loaded lasagna soup is my healthier take on the viral lasagna soup that took the internet by storm last fall. This delicious and cozy meal is made with few ingredients, using just one pot and comes together in under 35 minutes making it the most delicious and balanced, easy weeknight dinner!
Equipment
- 1 Vegetable Chopper Optional
- 1 6.5 Qt Pot
Ingredients
- 1 Tablespoon Avocado Oil
- 1 Medium Onion Finely Chopped
- 1 Pound Ground Turkey or Chicken
- Salt & Black Pepper To Taste
- 1 Yellow Bell Pepper Chopped
- 1 Red Bell Pepper Chopped
- 1 Package (8 Ounces) Baby Bella Mushrooms Chopped
- 1 Jar (24 Ounces) Rao's Homemade Marinara
- 4 Cups (32 Ounces) Chicken Bone Broth (or chicken broth)
- ½ Package (8 Ounces) Lasagna Pasta, Broken into small pieces
- ½ Container Ricotta Cheese
Instructions
- Start by chopping your onions, bell peppers, and mushrooms per the description above, either by hand or using a vegetable chopper.
- Add some avocado oil to a large pot (6.5 quart) on medium heat. When the oil is heated through, add in your chopped onions. Stir and cook for about 1 minute or until your onions start to become translucent, then add in your ground turkey. Use a meat masher to break apart your turkey and then season with salt and pepper, to taste. Cook for 7-8 minutes or until your ground turkey has reached an internal temperature of 165 F, stirring often and continuing to break apart the turkey as you cook.
- Once your ground turkey is cooked through, add in your chopped bell peppers and mushrooms. Season with some more salt and pepper, to taste, then stir and cover your pot and allow to cook for 2-3 minutes or until your vegetables begin to soften.
- Next, add in your marinara sauce and your chicken bone broth into the pot. Stir until everything is well distributed and then cover the pot and allow everything to come to a rolling boil.
- Once your pot is boiling, add in your broken pieces of lasagna and cook for an additional 12-15 minutes or until your lasagna pieces are cooked to your liking. Once your pasta is cooked through, turn off the stove or remove the pot from heat. Serve and top with a spoonful of ricotta cheese! Enjoy!
- Hint: Reserve a small amount of chicken bone broth to add into your marinara jar. Close the jar and shake and then pour into the pot to make sure you get all of the marinara sauce out of the jar to prevent waste.
Notes
Scroll up to view substitutions, variations and storage tips!
Don’t forget to leave a rating and review if you try this recipe, it would mean the world to me!
Nutrition
Calories: 675kcalCarbohydrates: 61gProtein: 54gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 89mgSodium: 860mgPotassium: 556mgFiber: 6gSugar: 8gVitamin A: 1256IUVitamin C: 95mgCalcium: 125mgIron: 1mg
Tried this recipe?Let us know how it was!
FOOD SAFETY
- Cook to a minimum temperature of 165 °F (74 °C)
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Catherine says
This is another recipe that is going directly into our regular rotation. I could eat this all of the time it was so delicious! I’m not a mushroom person so I skipped those and added some diced carrots with the onions. It still turned out great!
B Morris says
This recipe has been on a heavy rotation in our household. I love how easy it is to put together and with ingredients I already have in the house. My kids love it too!
christina.klapper says
I’m so happy to hear that!!!! So glad your whole fam loves it and thank you so much for taking the time to leave a review 🥹