If you love lasagna but don't always have the time (or energy) to layer pasta, meat, sauce, and cheese… this turkey lasagna soup is going to be your new favorite! It's hearty, cozy, and packed with all the flavor of lasagna-just in soup form. Perfect for busy weeknights or when you want a warm and comforting meal that the whole family will love.
With simple ingredients like lean ground turkey, bell peppers, mushrooms, marinara sauce, and chicken bone broth, you'll have a complete meal ready in under 45 minutes. Top it with a dollop of fresh ricotta cheese, sprinkle of parmesan cheese, and maybe even some red pepper flakes for a little kick. Pair it with garlic bread (if you're feeling indulgent) or a simple green salad for the perfect dinner time combo!
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 (cottage cheese works too).
- Optional toppings: shredded parmesan cheese, fresh basil leaves, red pepper flakes
See recipe card for quantities.
Instructions
- Step 1: Prep your veggies. Chop your onions, bell peppers, and mushrooms into bite-size pieces. A vegetable chopper makes this super quick!
- Step 2: Cook the turkey. Heat avocado oil in a large pot or Dutch oven over medium heat. Add chopped onions and cook for 1-2 minutes until translucent. Add ground turkey, season with salt and pepper, and use a meat masher to break it apart. Cook for 7-8 minutes, stirring often, until turkey is browned and reaches an internal temperature of 165°F.
- Step 3: Add the veggies. Stir in bell peppers and mushrooms. Season again with salt and pepper, then cover and cook for 2-3 minutes until softened.
- Step 4: Build the soup. Pour in marinara sauce and chicken bone broth. (Pro tip: add a little broth to the marinara jar, shake, and pour it in so you don't waste any sauce!) Stir well and bring to a rolling boil.
Step 5: Cook the pasta. Once boiling, add broken lasagna noodles. Cover and cook for 12-15 minutes, stirring occasionally, until pasta is al dente.
Step 6: Finish & serve. Remove from heat and ladle into bowls. Top each serving with a dollop of ricotta, sprinkle of parmesan, and some fresh basil or red pepper flakes if you like!
Substitutions
- Protein: Swap ground turkey for ground chicken, ground pork, turkey sausage, or even traditional ground beef for the real deal lasagna flavor.
Pasta: Use any pasta noodles you have-regular lasagna noodles, bowtie, or even zucchini noodles for a lighter low carb option.
Broth: Chicken broth, vegetable broth, or beef broth all work well here.
Cheese: Ricotta is classic, but cottage cheese, mozzarella cheese, or even a dollop of low fat sour cream makes a good option.
Veggies: Add extra mushrooms, zucchini, or spinach for even more nutrients. - 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
- Slow cooker turkey lasagna soup: Brown your turkey first, then add all ingredients (except ricotta and parmesan) to your crock pot. Cook on low for 6-7 hours or high for 3-4 hours, adding pasta in the last 30 minutes.
- Instant pot turkey lasagna soup: Use the sauté function for the turkey and veggies, then pressure cook with the sauce, broth, and pasta for 4 minutes, natural release for 5 minutes.
- Spicy version: Add red pepper flakes, hot sauce, or even spicy Italian sausage for more heat.
- Low-carb: Swap pasta for zucchini noodles or spaghetti squash.
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!
- Large pot or Dutch oven (at least 6.5 qt): This is the new Caraway Pot I have and love!
- Wooden spoon or spatula
- Meat masher (for breaking apart turkey)
- Sharp knife & cutting board
- Ladle for serving
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
- Refrigerator: Store leftover soup in an airtight container for up to 4 days. The pasta may soak up some liquid, so add a splash of broth when reheating.
- Freezer: This soup freezes well! Store in individual portions for up to 3 months. For best results, freeze without the pasta and add fresh pasta when reheating.
- Reheating: Warm gently on the stove over medium-low heat or in the microwave. Add extra broth if it looks too thick.
Christina's Dietitian Tip
This healthy turkey lasagna soup is a great way to enjoy all the flavor of lasagna with more veggies and leaner protein. Using lean ground turkey cuts down on saturated fat, while the peppers and mushrooms add fiber, vitamins, and antioxidants. Pairing it with a simple green salad balances the meal beautifully. Plus, soups like this are an amazing way to stretch your protein and make individual portions for meal prep!
FAQ
Yes, you can absolutely make this ahead of time. You may need to add more liquid to keep this a soup as the pasta will soak up the excess liquid in the dish.
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
Equipment
- A vegetable chopper (optional)
- Large pot or Dutch oven (at least 6.5 qt)
- Wooden spoon or spatula
- Meat masher (for breaking apart turkey)
- Sharp knife + cutting board
- Ladle for serving
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
Optional:
- Red pepper flakes
- grated parmesan cheese
- fresh basil sliced into ribbons
Instructions
- Prep your veggies. Chop your onions, bell peppers, and mushrooms into bite-size pieces. A vegetable chopper makes this super quick!
- Cook the turkey. Heat avocado oil in a large pot or Dutch oven over medium heat. Add chopped onions and cook for 1-2 minutes until translucent. Add ground turkey, season with salt and pepper, and use a meat masher to break it apart. Cook for 7-8 minutes, stirring often, until turkey is browned and reaches an internal temperature of 165°F.
- Add the veggies. Stir in bell peppers and mushrooms. Season again with salt and pepper, then cover and cook for 2-3 minutes until softened.
- Build the soup. Pour in marinara sauce and chicken bone broth. (Pro tip: add a little broth to the marinara jar, shake, and pour it in so you don't waste any sauce!) Stir well and bring to a rolling boil.
- Cook the pasta. Once boiling, add broken lasagna noodles. Cover and cook for 12-15 minutes, stirring occasionally, until pasta is al dente.
- Finish & serve. Remove from heat and ladle into bowls. Top each serving with a dollop of ricotta, sprinkle of parmesan, and some fresh basil or red pepper flakes if you like!
Notes
Nutrition
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 🥹
Olga M says
So yummy!
Yvonne Martinez says
My family enjoyed this so much! Thank you!
Katie says
I've just made this and the whole family loved it. So easy to make and absolutely delicious. Thanks so much.
Sarah says
Really delish and easy to make! Thanks!☺️
Margaret says
This recipe was so tasty and filling! The leftovers warmed up great! As someone who’s a fairly new cook, I really appreciate the picture and video steps!