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Why You’ll Love My Recipe
This warming winter soup is ideal for any occasion! It’s SO tasty that I’m pretty sure all the family will love it. Turkey lasagna soup is the perfect lighter alternative to a full-on lasagna dish without sacrificing any of the taste. Plus it’s a lot easier to make too!
The seasonings in this dish combine all of the delicious Italian flavors of lasagna into a delicious soup.
I love to team this up with some of my delicious garlic bread or a Caesar salad on the side.
Karlynn’s Recipe Notes
Skill Level – This is a slightly more complicated soup than a basic one given the addition of the pasta but is still rated as easy.
Total Time – Start to finish, this recipe should take approximately 45 minutes to complete.
Other Methods – In addition to stove top, this can also easily be made in the slow cooker.
Lasagna Soup, a Meal in One Bowl
This soup (stew?) was whipped up on one weekend of chaos. My friend came up for the weekend with her girls and the house was a whirl of shrieking kids, the dog barking with joy and the cat hiding in my room to avoid the aforementioned kids and dog.
The noise in my house had reached sonic boom level. The adults were trying to get ready to go out for a fancy dinner and I had known ahead of time that I would have to feed the masses lunch at one point that day. The masses were fed. The masses were entirely satisfied with this soup.
What You’ll Need For Ingredients
Here are a few tips for some of the ingredients in this recipe.
Ground Turkey – This is made with ground turkey but can absolutely be swapped out for ground beef as well.
Lasagna Noodles – If you’re making this soup the night before then I’d personally leave out the noodles because they’ll just get super soft and mushy.
How to Make Turkey Lasagna Soup
This is such a hassle-free recipe it won’t matter whether you use the crock pot or stove-top! This is a hearty soup that’s perfect for a light lunch when you have a craving for some comfort food but also filling enough to save up at dinner time. The whole-wheat noodles in a tasty marinara literally melt in your mouth and the mozzarella cheese gives it a superb dose of gooey goodness.
Stove Top Method
This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.
- Heat the oil in a large soup pot over medium-high heat and fry the onions until tender.
- Fry the ground turkey until lightly browned, add in the garlic and saute for 2 minutes.
- Combine the rest of the ingredients in the pot except the noodles and cheese.
- Simmer until onions are fully cooked and add the noodles.
- Once the noodles are tender it’s time to serve! Ladle into bowls and top with cheese.
Slow Cooker Method
This is a brief overview of slow cooker method for the recipe.
- Fry the onions until tender.
- Add the ground turkey and fry until lightly browned.
- Add garlic and saute for another few minutes.
- Place the meat into the slow cooker.
- Combine the remaining ingredients except for the noodles and cheese into the cooker and cook on low for 6-8 hours.
- Add the noodles around 40 minutes before serving and cook until tender.
- Serve in bowls topped with mozzarella cheese.
Want a Gluten-Free Version?
I have a few friends who are gluten-free so I really wanted a good gluten-free version! After a few experiments, I personally think that zucchini noodles are the perfect alternative to the wheat noodles used here. They are pretty low in calories too!
Lasagna Soup Tips
- This soup is more like a stew, or a deconstructed lasagna rather than a soup with a light broth.
- If it ends up too heavy, with barely any broth to it you can certainly up the broth to seven or eight cups instead of six, see what it’s like at the end and decide.
- If you want you can sub in ground beef but there is something bang on perfect about the turkey in this recipe, plus it’s healthier for you.
- You can also sub in white pasta noodles instead of whole wheat (but there is something so toothsome and right about those whole wheat noodles in a soup) and use low-fat cheese if you like. Feel free to play around with it. I use whatever I have in the pantry!
Storage Instructions
This soup will last in a covered container in the refrigerator for up to 3 days. You can freeze it, but make sure to read my posts about freezing cream-based soups!
Leftovers are great for lunches!
This is the perfect soup recipe for taking for lunches. You can even batch cook this lasagna soup and freeze individual portions that you can take with you to work/school and then reheat. Just be prepared that everyone will be asking you for the recipe once they smell what you’re eating!
Happy cooking everyone! Let me know what you think!
Love,
Karlynn
Turkey Lasagna Soup
Video
Equipment
- 1 slow cooker if using slow cooker method
Ingredients
- 1-2 tablespoons olive oil
- 1 medium yellow onion , diced
- 1 pound ground turkey
- 5 cloves garlic , minced
- 6 cups strong chicken broth, for a thinner soup add 7-8 cups
- 28 ounces diced tomatoes
- 12.5 ounces tomato paste
- 1 ½ tablespoons Italian seasoning
- 1-2 teaspoons white sugar
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 6-8 pieces lasagna noodles, broken into bite sized pieces
- 1 ½ cups mozzarella cheese , shredded
Instructions
Slow Cooker Method
- In a medium sized frying pan, heat the oil over medium high heat. Add in the onions and fry until they are tender.
- Add in the ground turkey and fry until it's lightly browned, then add in the garlic. Saute for another 2 minutes, then place the meat mixture into the crock of a slow cooker.
- Combine all of the remaining ingredients excepting the noodles and mozzarella cheese into the slow cooker.
- Cook on low for 6-8 hours.
- Around 40 minutes before serving, add in the lasagna noodles. Cook until tender.
- Ladle into bowls and top with mozzarella cheese.
- Enjoy!
Stove Top Method
- In a large soup pot, heat the oil over medium high heat. Add in the onions and fry until they are tender.
- Add in the ground turkey and fry until it's lightly browned, then add in the garlic. Saute for another 2 minutes.
- Combine all of the remaining ingredients excepting the noodles and mozzarella cheese into the pot.
- Simmer on medium heat until the onions are fully cooked, then add in the noodles.
- Cook until the noodles are tender.
- Ladle into bowls to serve and top with the mozzarella cheese.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Beks says
What a great, cozy meal! Perfect for a chilly day!
Lori says
Another one of my favorites and so easy! I used beef broth instead of chicken because it’s all I had. Still came out wonderful.
Lorianne Ward says
I have to try this soon! I think it will be a huge hit with my family!
The Kitchen Magpie says
I bet it will, it’s SOOOO good!
Mary P Hoffman says
It looks amazing! What a great cold weather treat!
The Kitchen Magpie says
It’s one of my very favourites!
Candace Glenney says
I can’t wait to try this one!
alexleerichard says
I made this for dinner last night and it was AMAZING! However, I made a few changes… I did not use tomato paste because I didn’t have any on hand! So I used a jar of my favorite spaghetti sauce (Classico- Florentine spinach @ cheese) Also, I used a can of Rotel and green chilies in place of the can of diced tomatoes. I did not add the sugar as I am not a fan of sweet sauce. Instead of the mozz cheese I put a scoop of Ricotta on top. Wow!!! I cant wait to eat some of the leftovers for lunch today. MUST TRY! Thank you, KARLYNN!
thekitchenmagpie says
alexleerichard Your comment made me SO hungry just reading it! Your version sounds delicious!!!
Amy Melby says
I made this last week, and it was delicious. Thumbs up from all family members, including the 7 year old daughter. Will definitely be making again! Thanks for the recipe! (oh, and I had 6 cups of stock and it was still more on the soup-y side, which was great).
Amy Melby says
I will! 🙂 I used ground turkey as well.
Tania Brunet says
Let me know how it turns out! I’ve been eying up this recipe for a while.
Amy Melby says
Just assembled this to throw into my crockpot in the am for dinner tomorrow! Yum!
The Kitchen Magpie says
Strong tasting. I find the stuff in the cartons VERY weak. I make my own, and make it strong!
Amy Melby says
What’s considered “strong” chicken broth?
Cheryl N Bob Thul says
Corey do you have left over turkey ?
Victoria Boscow says
Made this last night. It was a HUGE hit! I did not have any paste though so I used 2 cans of tomato sauce and it turned out just fine. Maybe supier than the original recipe, but my family didn’t know any better. We just sopped up the extra liquid with bread and butter. 😉
The Kitchen Magpie says
Hi Gail! Hope all is well with you!
The Kitchen Magpie says
Oh I love turquoise!!!
Victoria Boscow says
Awesome.. thanks! Now it’s just needs to COOL OFF here so we can enjoy hot food! Sigh…
The Kitchen Magpie says
You bet, just replace it with a lb of shredded or diced Turkey!
Victoria Boscow says
So, when you said you can use left over Thanksgiving turkey, how much turkey would you use? I have a whole turkey breast in my freezer I was going to pop in my pressure cooker for this recipe and make a couple recipes worth. Would it be about a lb of shredded turkey breast you think?
Victoria Boscow says
Yum!! I’m working on converting this to a freezer meal right now…LOL
Judith Hilborn Ball says
I enjoyed your video just wish I could get my husband to eat pasta , he is British , won’t eat ground turkey never mind pasta. Me, anything with pasta and I ‘m in. The sugar tip was a good idea, when my children were growing up they too loved their pasta and my trick was always to add a little sugar in the sauce.
Lynn Geyer says
I’m guessing you like blue? 🙂
Ashley Meek says
I can’t wait to try this!
Gail Cain says
Karllyn. I’m Gail . I know your parents and you kids when you lived in
Manitoba. Do you remember my son Troy. My last name has changed so sure you won’t know it. Carol and dempster area sister a
Carol Turton says
Ging to try this tomorrow,