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Easy lasagna soup with turkey, broken noodles, tomato broth, and creamy cheese topping

Easy Lasagna Soup

This easy lasagna soup is a cozy one-pot dinner made with lean ground turkey, tomato broth, broken lasagna noodles, and a creamy cottage cheese topping.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

Soup Base:
  • 1 tablespoon olive oil
  • 1 pound lean ground turkey
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes optional
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon black pepper
Liquids and Pasta:
  • 1 can crushed tomatoes 28 ounces
  • 1 can diced tomatoes 14.5 ounces
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 8 lasagna noodles broken into bite-size pieces
Cheese Topping:
  • 1 cup cottage cheese or ricotta cheese
  • 1/3 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons chopped fresh basil or parsley
For Serving:
  • extra mozzarella cheese
  • fresh basil
  • black pepper

Equipment

  • 1 large Dutch oven or soup pot
  • 1 Wooden spoon
  • 1 Sharp knife
  • 1 Cutting board
  • 1 measuring cups
  • 1 Measuring spoons
  • 1 Medium mixing bowl
  • 1 ladle

Method
 

  1. Heat the olive oil in a large Dutch oven or soup pot over medium heat.
  2. Add the ground turkey and cook until browned, breaking it into small pieces with a wooden spoon.
  3. Add the diced onion and cook for 4 to 5 minutes, or until softened.
  4. Stir in the garlic, tomato paste, Italian seasoning, basil, oregano, red pepper flakes, salt, and black pepper.
  5. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly and the mixture becomes fragrant.
  6. Pour in the crushed tomatoes, diced tomatoes, chicken broth, and water.
  7. Stir well and bring the soup to a gentle boil.
  8. Add the broken lasagna noodles and reduce the heat to a steady simmer.
  9. Cook uncovered for 10 to 12 minutes, stirring occasionally, until the noodles are tender.
  10. While the soup cooks, combine the cottage cheese or ricotta, Parmesan, mozzarella, and chopped basil in a medium bowl.
  11. Taste the soup and adjust the salt, pepper, or broth as needed.
  12. Remove the pot from the heat and let the soup rest for 5 minutes.
  13. Ladle the easy lasagna soup into bowls and finish each serving with a spoonful of the cheese topping.
  14. Garnish with extra mozzarella, fresh basil, and black pepper before serving.

Notes

Noodle Tip:
Break the lasagna noodles into similar-size pieces so they cook evenly. Stir occasionally to prevent them from sticking together.
Broth Tip:
The noodles continue absorbing liquid after cooking. Add a little extra broth when reheating if the soup becomes too thick.
Meal Prep:
For the best meal-prep texture, store the cooked noodles separately from the soup base and combine them when reheating.
Cheese Topping:
Cottage cheese gives the topping extra protein, while ricotta provides a more traditional lasagna-style texture.
Storage:
Store cooled soup in an airtight container in the refrigerator for up to 4 days.
Reheating:
Reheat gently on the stovetop or in the microwave. Add broth or water as needed to loosen the soup.
Freezing:
Freeze the soup base without the noodles and cheese topping for up to 2 months. Add freshly cooked noodles after thawing.
Protein Note:
Exact protein will vary depending on the ground turkey, cottage cheese, mozzarella, noodles, and serving size used.