Turkey Lasagna Soup
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.
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
Scroll up to view substitutions, variations and storage tips!
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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
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