30-Minute Turkey Lasagna Soup That Will Warm Your Soul

Let me tell you about my absolute favorite way to get that lasagna comfort without all the work – turkey lasagna soup! This cozy bowl of goodness has saved me on more than one busy weeknight when my crew was begging for something hearty. Picture all those rich Italian flavors you love in lasagna – the tangy tomatoes, the melty cheese, the satisfying noodles – but in spoonable form with a lighter twist from ground turkey.

I first made this turkey lasagna soup when my sister showed up unexpectedly with her three hungry kids in tow. With just what I had in the pantry and fridge, I whipped up this soul-warming pot that had everyone going back for seconds (and thirds!). Now it’s our go-to for game nights, rainy days, or anytime we need a big hug in a bowl. The best part? It comes together faster than baking a traditional lasagna, but gives you all that same satisfaction with every slurp.

Why You’ll Love This Turkey Lasagna Soup

Oh my gosh, where do I even begin? This turkey lasagna soup checks all the boxes:

• Total comfort in a bowl (perfect for those chilly nights when you need a warm hug)
• Ready in about 30 minutes – way faster than layering a whole lasagna!
• Bursting with that classic lasagna flavor (garlic! tomatoes! cheese! yes please!)
• Lighter than traditional lasagna but just as satisfying (thanks to our star, ground turkey)
• Kid-approved and picky-eater friendly (my niece literally licks the bowl clean)

Trust me, once you try this, you’ll wonder how you ever lived without it!

Ingredients for Turkey Lasagna Soup

Here’s everything you’ll need to make this cozy, lasagna-inspired soup (I promise it’s all simple stuff you might already have!):

• 1 lb ground turkey (the 93% lean kind works perfectly)
• 1 medium onion, diced (about 1 cup – don’t skip this, it builds such great flavor!)
• 3 cloves garlic, minced (fresh is best, but 1 tsp jarred works in a pinch)
• 1 can (28 oz) crushed tomatoes (I swear by San Marzano when I can get them)
• 4 cups chicken broth (low-sodium if you’re watching salt)
• 2 tsp Italian seasoning (my secret? 1 tsp oregano + 1 tsp basil if you’re out)
• 1 tsp salt (taste and adjust later – the cheese adds salt too)
• 1/2 tsp black pepper (freshly cracked if you’re feeling fancy)
• 8 lasagna noodles, broken into bite-sized pieces (no need to be neat about it!)
• 1 cup ricotta cheese (whole milk for creaminess)
• 1/2 cup shredded mozzarella cheese (the pre-shredded kind works here)
• 2 tbsp chopped fresh basil (for that bright pop at the end)

See? Nothing crazy – just good, simple ingredients that come together into something magical. I always keep these basics stocked because this soup happens at least twice a month in my house!

How to Make Turkey Lasagna Soup

Okay friends, let’s get cooking! This turkey lasagna soup comes together so easily you’ll be shocked at how much flavor we’re packing in. Just follow these simple steps and you’ll have a pot of comfort ready in no time.

Step 1: Cook the Turkey and Aromatics

First things first – grab your biggest soup pot (I use my trusty 6-quart Dutch oven) and heat it over medium heat. Don’t rush this step – we want that turkey to brown nicely! Add your ground turkey and break it up with a wooden spoon as it cooks. You’ll know it’s ready when it’s no longer pink and has those gorgeous golden brown bits, about 5-6 minutes.

Now toss in your diced onion and minced garlic. Oh man, the smell at this point is heavenly! Cook them together just until the onion turns translucent and the garlic is fragrant – about 2-3 minutes more. Careful not to burn the garlic or it’ll get bitter (we’ve all been there!).

Step 2: Build the Soup Base

Time for the good stuff! Pour in your crushed tomatoes and chicken broth – I love the sizzle sound when these hit the hot pot. Sprinkle in the Italian seasoning, salt, and pepper. Give everything a good stir to combine all those flavors.

Crank up the heat to medium-high and bring the soup to a boil. You’ll see little bubbles forming around the edges first – that’s your cue it’s heating up. Once it’s bubbling away happily, we’re ready for the star of the show!

Step 3: Add Noodles and Finish

Here comes the fun part – take your lasagna noodles and break them right over the pot into bite-sized pieces. No need to measure – just grab a handful and snap them up! Stir them into the bubbling broth and let them cook until tender, about 10 minutes. You’ll know they’re done when you can easily cut one with a spoon.

Now for the grand finale! Ladle that gorgeous soup into bowls and dollop each with ricotta, sprinkle with mozzarella, and finish with fresh basil. The heat from the soup will melt the cheeses into creamy perfection. Grab a spoon and dig in – you just made magic!

Tips for the Best Turkey Lasagna Soup

After making this turkey lasagna soup more times than I can count, I’ve picked up some tricks that take it from good to “oh-my-gosh-I-need-another-bowl” amazing:

• Break those noodles first! Don’t wait until they’re in the pot – snap them into bite-sized pieces while they’re still in the box or package. It’s way less messy and you’ll get perfect-sized bits every time.
• Fresh basil makes all the difference – I know it’s tempting to use dried, but that pop of bright green and fresh flavor at the end is worth the extra trip to the store. Pro tip: roll the leaves together before chopping for perfect little ribbons!
• Go easy on the salt at first – between the broth, canned tomatoes, and cheeses, this soup can get salty fast. I always start with less and add more at the end if needed.
• Let it sit for 10 minutes before serving – I know it’s hard to wait, but letting the soup rest thickens it slightly and lets the flavors marry beautifully. The noodles will soak up just enough broth without getting mushy.

These little touches make such a difference – trust me, your taste buds will thank you!

Ingredient Substitutions

Life happens, and sometimes you need to swap things out – no worries! This turkey lasagna soup is super flexible. Here are my tried-and-true substitutions that still give you amazing results:

For gluten-free friends: Use your favorite gluten-free lasagna noodles (the brown rice ones work great!). Just check the package for cooking time – some GF noodles need less time in the broth so they don’t get mushy.

Not a turkey fan? Ground beef works beautifully here too – go for 85% lean for the best flavor. Chicken or Italian sausage? Also delicious! Just drain any extra grease after browning.

Dairy-free option: Swap the ricotta for cashew cream (blend soaked cashews with a splash of water until smooth) and use your favorite vegan mozzarella shreds. It won’t be exactly the same, but still crazy tasty!

Out of fresh basil? Stir 1 tsp dried basil into the broth with the other seasonings. It’s not quite as bright, but gets the job done in a pinch.

No crushed tomatoes? Use diced tomatoes and give them a quick mash with your spoon as they cook. Or blend up a can of tomato sauce for smoother texture.

The beauty of this soup is how adaptable it is – so don’t stress if you’re missing something. Some of my best batches have come from last-minute substitutions when my pantry was looking bare!

Serving Suggestions

Oh, let me tell you how we love to serve this turkey lasagna soup! A crusty loaf of garlic bread for dipping is non-negotiable in my house – those crispy edges soaking up the tomatoey broth? Heaven! For something lighter, a simple arugula salad with lemon dressing cuts through the richness perfectly. And always, always set out extra cheese for sprinkling – because can you ever really have too much mozzarella? Maybe add some red pepper flakes for heat lovers too!

Storing and Reheating

Okay, let’s talk leftovers – because this turkey lasagna soup actually gets better the next day (if you can resist eating it all at once!). Here’s how to keep it tasting fresh and delicious:

First, let the soup cool completely before storing – about 30 minutes on the counter does the trick. Pour it into airtight containers (I love my glass Pyrex with the snap-on lids) and pop it in the fridge. It’ll stay perfect for about 3 days – any longer and those noodles start getting too soft.

Reheating pro tips:

• Stovetop is best – just pour the soup into a pot and warm it gently over medium-low heat, stirring occasionally. You might need to add a splash of broth if it’s thickened up in the fridge.
• Microwave works too – use a microwave-safe bowl and heat in 1-minute bursts, stirring in between. Cover it loosely to prevent splatters (turkey lasagna soup on the microwave walls is no fun to clean!).
• Noodle alert! Whatever you do, don’t let it boil when reheating – those noodles will turn to mush. Just warm it until it’s steaming hot.

One warning – this soup doesn’t freeze well. The noodles become weirdly spongy when thawed (learned that the hard way!). But honestly, it’s so good fresh that leftovers rarely last more than a day in my house anyway!

Turkey Lasagna Soup FAQs

I get asked about this turkey lasagna soup all the time – it’s just that good! Here are answers to the questions that pop up most often (from my own kitchen experiments and all those texts from friends who’ve tried the recipe!):

Can I freeze turkey lasagna soup? Oh honey, I wish! But those beautiful noodles turn into sad little sponges when thawed. Learned this the hard way after freezing a whole batch “for later” – the flavor was still great, but the texture? Not so much. Your best bet is enjoying it fresh or keeping leftovers in the fridge for up to 3 days.

Can I use those oven-ready lasagna noodles? Absolutely! They work like a charm – just reduce the cooking time to about 6-8 minutes since they’re thinner. Keep an eye on them though – you want them al dente, not mushy. And no need to pre-cook them, which is a total time-saver!

Help! My soup is too thick/thin – what do I do? No stress – this soup is super forgiving! If it’s too thick after the noodles cook, just stir in a bit more broth or water until it’s your perfect consistency. Too thin? Let it simmer uncovered for a few extra minutes to reduce. I’ve done both and it always turns out great.

Can I make this in a slow cooker? You bet! Brown the turkey and onions first (trust me, this step matters!), then dump everything except the noodles and cheeses into your slow cooker. Cook on low 6-8 hours or high 3-4 hours. Add broken noodles in the last 20-30 minutes of cooking. Top with cheeses right before serving – easy peasy!

What’s the best way to reheat leftovers? Stovetop is my go-to – just splash in a little broth or water to loosen it up, then warm gently over medium-low heat. Microwaving works too (cover it unless you want tomato splatters everywhere!). Either way, don’t let it boil or those noodles will go from perfect to paste!

Nutritional Information

Now, I’m no dietitian – I’m just a home cook who loves good food! But I know lots of us like to keep an eye on what we’re eating, so here’s the scoop on this turkey lasagna soup:

Nutrition will vary depending on your exact ingredients (like how much cheese you pile on – no judgment here!), but approximately per serving you’re looking at:

• 320 calories
• 25g protein (that turkey really packs a punch!)
• 35g carbs
• 10g fat
• 4g fiber

Not too shabby for something that tastes this indulgent, right? The ground turkey keeps it lighter than traditional lasagna but still super satisfying. And those noodles? Well, they’re basically mandatory for comfort food status – but hey, everything in moderation!

Remember, these numbers are just estimates based on my kitchen tests. Your results might dance around a bit depending on your specific ingredients and how generous you are with that mozzarella topping (again – no judgment from me!).

Share Your Experience

Okay, I’ve shared my turkey lasagna soup secrets – now I want to hear from you! Did your family go crazy for it like mine does? Maybe you put your own spin on the recipe? Drop a comment below and tell me all about it – I read every single one (usually while eating another bowl of this soup!).

And hey, if you snap a pic of your masterpiece, tag me on Instagram @[yourhandle] – nothing makes me happier than seeing your bubbling pots and cheesy bowls! Use #TurkeyLasagnaSoupMagic so we can all drool over each other’s creations. Your feedback helps me dream up more cozy recipes to share, so don’t be shy!

Oh, and if you loved this recipe as much as we do, would you mind giving it a 5-star rating? It helps other soup lovers find this little bowl of happiness. Now go forth and make some soup memories – I can’t wait to hear all about them!

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