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.
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
- 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.
Stove Top Method
- 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.
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.
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!
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
- 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.
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.
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.