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Healthy Turkey Lasagna Soup

This healthy Turkey Lasagna Soup recipe features browned ground turkey, tender noodles, a flavorful broth, and a little cheese. It’s everything you love about traditional lasagna without all of the calories!

White bowl full of turkey lasagna soup and mozzarella cheese with rolls and bowl of cheese nearby.

While I love a good slice of homemade lasagna, sometimes I don’t have the time to make the sauce, cook the noodles, and bake the dish.

That’s where this healthy turkey lasagna soup comes in!

You’ll get all of the flavors of traditional lasagna without all of the calories, or the mess!

This recipe works because it’s:

  • Simple to make. This recipe only uses 2 pots (or 1 if you want, see below) so clean up is a breeze.
  • Full of flavor. 7 different spices give this recipe the taste you’d expect from traditional lasagna.
  • Only 232 calories! Each serving has less than 250 calories and since this soup is broth-based, you’ll be full for longer too.

Step-by-Step Instructions

Dishes of ingredients on white table including uncooked noodles, chicken broth, and garlic cloves.

BROWN 1 pound of ground turkey in a large soup pot until no longer pink and all of the liquid has cooked off.

Cooked ground turkey in metal soup pot with bowls of various ingredients nearby.

STIR in 2 teaspoons of onion powder, 3 minced cloves of garlic, 2 teaspoons of oregano, 1/2 teaspoon of red pepper flakes, 2 teaspoons of dried basil, and 2 tablespoons of tomato paste and cook for 1 minute.

ADD 28 ounces of crushed tomatoes and 4-5 cups of chicken broth. Bring the soup to a boil. Reduce the heat and simmer for 20-30 minutes.

Soup pot full of tomato broth and spices with wooden spoon nearby.

WHILE the soup is simmering, cook 8 ounces of bowtie noodles to al dente according to package directions.

Several cooked bowtie noodles in metal sauce pot on white table.

WHEN noodles are done cooking, drain and add to the soup. Season with salt and pepper, to taste.

Several cooked bowtie noodles in tomato broth in metal soup pot.

GARNISH each serving with shredded mozzarella or grated parmesan.

Recipe Tips and Substitutions

Soup pot full of lasagna soup surrounded by bowls of cheese and rolls on cutting board.

The recipe says 4-5 cups of chicken broth so you can choose how much liquid you’d like in the soup. I like this soup to be on the thick side, almost like lasagna filling, so I only add 4 cups of broth.

To save on dishes, try cooking the noodles in with the soup. Add them in with 7-8 minutes of cook time left so they’re al dente (almost done), and then remove from the heat. The noodles will continue to cook with the residual heat. (I’ll definitely be doing this the next time I make this recipe).

Instead of bowtie noodles, try penne, macaroni, or rotini. Alternatively, you can use 4-5 broken lasagna noodles in this soup for a true replica of the layered dish.

If you don’t have certain ingredients on hand, try these substitutes:

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White bowl filled with ground turkey lasagna soup sitting on gray and white towel.

Looking for more delicious soup recipes? You’ll love these!

FAQs

Soup pot full of lasagna soup with empty bowls and kitchen towel nearby.
How do I know if the noodles are al dente?


Getting noodles to al dente is a tricky process, but there are a few tricks.

First, al dente means “to the tooth” in Italian and is the point when noodles are firm and still have a slight bite to them.

Always cook your noodles 2-3 minutes less than suggested on the package, unless the package lists a time for cooking to al dente.

When the timer goes off, remove a few noodles from the pot. Bite into one and check the center. If it still looks firm and uncooked, then the noodles are done. You don’t want all of the noodle to be firm, just the very center.

How can I freeze this lasagna soup?


If you want to freeze this soup either don’t put the noodles in or only allow them to cook halfway. This way, you won’t get mushy noodles when you defrost it.

Allow the soup to cool fully and then pour into a gallon-size freezer bag. Lay the bag flat in the freezer so everything freezes in one layer.

When you’re ready to eat the soup, place the bag in the refrigerator to thaw at least 8 hours before cooking. Then pour into a large soup pot and reheat on medium-low heat. Alternatively, you can place the bag in a bowl of warm water to speed up the thawing process.

How can I reheat the leftovers from the refrigerator?


Store any cooled leftovers in an airtight container.

Add a single serving to a microwave-safe bowl with a few tablespoons of water. Cover and cook on high in the microwave for 1 minute and 30 seconds. Stir the soup to incorporate the water and enjoy.

The noodles will absorb more liquid as they sit in the refrigerator, so this is why you want them to cook to al dente (almost done) and why you need to add more water in before reheating.

I hope your family loves this turkey lasagna soup! If you make it, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable!

 

And if you’d like to get a 4-week meal plan featuring my recipes, just enter your email in the form above and you’ll get it straight to your inbox!

White bowl full of turkey lasagna soup and mozzarella cheese with rolls and bowl of cheese nearby.

Healthy Turkey Lasagna Soup

The Ashcroft Family Table
This healthy Turkey Lasagna Soup recipe features browned ground turkey, tender noodles, a flavorful broth, and a little cheese. It's everything you love about traditional lasagna without all of the calories!
5 from 1 vote
Cook Time 25 mins
Total Time 25 mins
Course Soup
Cuisine American, Italian
Servings 8 servings
Calories 232 kcal

Ingredients
  

  • 1 pound ground turkey
  • 2 teaspoons onion powder
  • 3 cloves garlic, minced
  • 2 teaspoons dried oregano
  • ½ teaspoon red pepper flakes
  • 2 teaspoons dried basil
  • 2 Tablespoons tomato paste
  • 28 ounces crushed tomatoes
  • 4-5 cups chicken broth
  • 8 ounces bowtie pasta
  • Salt and pepper, to taste
  • Shredded mozzarella and grated parmesan, to taste

Instructions
 

  • Brown ground turkey in a large soup pot until no longer pink and all of the liquid has cooked off.
  • Stir in onion powder, minced garlic, oregano, red pepper flakes, basil, and tomato paste and cook for 1 minute.
  • Add crushed tomatoes, basil, and chicken broth. Bring the soup to a boil. Reduce the heat and simmer for 20-30 minutes.
  • While the soup is simmering, cook bowtie pasta to al dente according to package directions.
  • When noodles are done cooking, drain and add to the soup. Season with salt and pepper, to taste.
  • Top each serving with shredded mozzarella or grated parmesan.

Notes

Getting noodles to al dente is a tricky process, but there are a few tricks.
First, al dente means “to the tooth” in Italian and is the point when noodles are firm and still have a slight bite to them.
Always cook your noodles 2-3 minutes less than suggested on the package, unless the package lists a time for cooking to al dente.
When the timer goes off, remove a few noodles from the pot. Bite into one and check the center. If it still looks firm and uncooked, then the noodles are done. You don’t want all of the noodle to be firm, just the very center.

Nutrition

Serving: 1servingCalories: 232kcalCarbohydrates: 31gProtein: 20gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 31mgSodium: 626mgPotassium: 681mgFiber: 3gSugar: 6gVitamin A: 338IUVitamin C: 19mgCalcium: 68mgIron: 3mg
Keyword healthy lasagna soup, soup recipes with ground turkey, turkey lasagna soup
Tried this recipe?Let us know how it was!
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