Turkey Lasagna Soup

5 from 7 votes
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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! This 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.

large soup bowl with Turkey Lasagna Soup topped with mozzarella cheese, green tablecloth underneath and some shredded cheese on its background

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.

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.

Slow Cooker Method

  1. Fry the onions until tender.
  2. Add the ground turkey and fry until lightly browned.
  3. Add garlic and saute for another few minutes.
  4. Place the meat into the slow cooker.
  5. Combine the remaining ingredients except for the noodles and cheese into the cooker and cook on low for 6-8 hours.
  6. Add the noodles around 40 minutes before serving and cook until tender.
  7. Serve in bowls topped with mozzarella cheese.

Stove Top Method

  1. Heat the oil in a large soup pot over medium-high heat and fry the onions until tender.
  2. Fry the ground turkey until lightly browned, add in the garlic and saute for 2 minutes.
  3. Combine the rest of the ingredients in the pot except the noodles and cheese.
  4. Simmer until onions are fully cooked and add the noodles.
  5. Once the noodles are tender it’s time to serve! Ladle into bowls and top with cheese.


Turkey Lasagna Soup ingredients on a wooden cutting board and dark wood background

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!

Ground Beef Works Great Too (although you might need to change the recipe title!)

If you fancy a change (or you’re just not that into turkey!), ground beef is the perfect swap for the turkey in this lasagna soup.

A Few Tips for Cooking This Turkey Lasagna Soup in Advance

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. Instead, just cook them whenever you’re ready to serve. Also, if the soup is left sitting for too long it’ll start to thicken. If this happens, just add 1 cup of water or broth to lighten the consistency.

close up large soup bowl with Turkey Lasagna Soup topped with mozzarella cheese, green tablecloth underneath and some grated cheese beside

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!


close up large soup bowl with Turkey Lasagna Soup topped with mozzarella cheese, green tablecloth underneath

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!




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Turkey Lasagna Soup

This turkey lasagna soup is fast, easy and a healthy family favorite! You can also make this a beef lasagna soup by switching out the meat as well!
5 from 7 votes
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
28 minutes
Karlynn Johnston


  • 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
  • one 28 ounce can diced tomatoes
  • one 12.5 ounce can tomato paste
  • 1 1/2 tablespoons Italian seasoning
  • 1-2 teaspoons white sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 6-8 pieces lasagna noodles broken into bite sized pieces
  • 1 1/2 cups mozzarella cheese shredded


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.

Recipe Video

Recipe Notes

This is a thick soup,almost a stew, so if you want it thinner simply add more broth at the end! 

Nutrition Information

Calories: 167kcal, Carbohydrates: 5g, Protein: 19g, Fat: 8g, Saturated Fat: 3g, Cholesterol: 48mg, Sodium: 1099mg, Potassium: 364mg, Fiber: 1g, Sugar: 1g, Vitamin A: 172IU, Vitamin C: 14mg, Calcium: 140mg, Iron: 1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. 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.5 stars

  2. Lorianne Ward says

    I have to try this soon! I think it will be a huge hit with my family!

  3. Mary P Hoffman says

    It looks amazing! What a great cold weather treat!

  4. 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!!!

  5. 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).

  6. Tania Brunet says

    Let me know how it turns out! I’ve been eying up this recipe for a while.

  7. Amy Melby says

    Just assembled this to throw into my crockpot in the am for dinner tomorrow! Yum!

  8. The Kitchen Magpie says

    Strong tasting. I find the stuff in the cartons VERY weak. I make my own, and make it strong!

  9. Amy Melby says

    What’s considered “strong” chicken broth?

  10. 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. 😉

  11. Victoria Boscow says

    Awesome.. thanks! Now it’s just needs to COOL OFF here so we can enjoy hot food! Sigh…

  12. The Kitchen Magpie says

    You bet, just replace it with a lb of shredded or diced Turkey!

  13. 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?

  14. Victoria Boscow says

    Yum!! I’m working on converting this to a freezer meal right now…LOL

  15. 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.

  16. 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

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