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!
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 240 calories! Each serving has less than 250 calories and since this soup is broth-based, you’ll be full for longer too.
Brown 1 pound of ground turkey in a large soup pot until no longer pink and all of the liquid has cooked off.
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.
While the soup is simmering, cook 10 broken lasagna noodles to al dente according to package directions.
When the noodles are done cooking, drain and add to the soup. Season with salt and pepper, to taste.
Garnish each serving with shredded mozzarella or grated parmesan.
Recipe Tips and Substitutions
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 the lasagna noodles, try 8 ounces of bowtie, penne, macaroni, or rotini.
If you don’t have certain ingredients on hand, try these substitutes:
More Like This
Looking for more delicious soup recipes? You’ll love these!
- Crock Pot Minestrone Soup
- Creamy Taco Soup
- Creamy Chicken Noodle Soup
- White Chicken Chili
- Cheesy Vegetable Chowder
- Simple Hamburger Stew
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.
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.
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!
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Healthy Turkey Lasagna Soup
- 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
- 10 lasagna noodles, broken
- Salt and pepper, to taste
- Shredded mozzarella and grated parmesan, to taste
- 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 broken lasagna noodles 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.