When you want lasagna but also crave soup, this Turkey Lasagna Soup is the perfect compromise!
This time of year, lasagna is one of my ultimate comfort foods. In fact, my turkey lasagna recipe is one of the most popular posts on my blog every year.
On a weeknight, though, sometimes I just don’t have the time to make lasagna. Enter this Turkey Lasagna Soup with a dollop of a delicious ricotta cheese mixture on top and you’ve got the makings of a fantastic winter comfort meal.
Turkey Lasagna Soup is completely satisfying, thanks to the mix of ground turkey and turkey sausage. Breaking of the lasagna noodles is genius, too. Just dish up bowls of the soup, sprinkle with a little extra parsley if desired, and add a dollop of ricotta on top and enjoy!
Equipment you need
- Pot to cook the noodles
- Dutch Oven (I have this one and love it!)
- Small mixing bowl
- Spatula
- Measuring cups and spoons
How long does this take?
About 45 minutes total — 10 minutes of prep and 35 of cooking time.
Can I make this low carb?
Sure thing – just omit the lasagna noodles and you have a flavorful soup that is packed with protein and definitely lower carb.
Can I make this in the Instant Pot?
I have a separate Instant Pot version of turkey lasagna soup here.
Try these other turkey soups!
- Instant Pot Creamy Turkey Chili
- Roasted Cauliflower White Cheddar Soup with Turkey
- Slow Cooker Turkey Meatball and Tortellini Soup
- Cheesy Turkey Taco Soup
- Pasta Fagioli Soup with Turkey Sausage
Turkey Lasagna Soup
Ingredients
- 12 lasagna noodles uncooked
- 3 tbsp olive oil
- 1 medium yellow onion chopped
- 3 large garlic cloves minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 pound ground turkey
- 1 pound turkey breakfast sausage regular or hot if you want more spice
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 3 tbsp tomato paste
- 4 ¾ cups chicken broth divided
- 1 14.5 oz can whole tomatoes with juice
- 1 tbsp fresh flat-leaf parsley chopped
- ½ cup heavy whipping cream
- 1 cup whole milk ricotta cheese
- ½ cup Parmesan cheese grated
- 1 tbsp fresh parsley minced
- 1 tbsp fresh basic minced
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
Instructions
- Break the lasagna noodles into random smaller pieces. Cook the noodles about 1 minute less than the package directions, until almost tender. Drain and set aside.
- In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the onion, garlic, oregano, and thyme and cook, stirring, until starting to soften, about 2 minutes. Increase the heat to medium-high, then add the ground turkey, sausage, salt, and pepper and sauté until the meat is fully cooked, breaking it up as you go, about 5 minutes.
- Add the tomato paste and stir to combine. Let the tomato paste cook for 1 minute. Add ¾ chicken broth and stir to deglaze the bottom of the pan, scraping up any flavorful little bits. Add the tomatoes and juice, crushing them with the spoon as you stir them in. Add the stock and stir it in; then add the parsley.
- Bring to a boil, then reduce the heat to low and simmer for 20 minutes. Taste and adjust the salt and pepper as needed. Pour in the cream and stir to combine. Add the noodles and let them simmer for 5 minutes while you make the ricotta mixture.
For the Ricotta Mixture
- In a bowl, combine the ricotta, Parmesan, parsley, basil, salt and pepper and stir until combined.