Two bowls of ground turkey lasagna soup next to a bowl of ricotta cheese and a glass of water.

Lasagna Soup with Ground Turkey

Enjoy the hearty Italian taste of lasagna with less work and less fat with this healthy lasagna soup recipe featuring lean Butterball Ground Turkey.

Prep Time
15 minutes
Total Time
45 minutes
Calories Per Serving
503

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 (16 oz) package Butterball Ground Turkey (85% lean/15% fat)
  • 2½ teaspoons kosher salt, plus extra, divided 
  • 2 tablespoons Italian seasoning, divided
  • 1 yellow onion, diced
  • 3 tablespoons tomato paste
  • 1 teaspoon red pepper flakes
  • ½ teaspoon fresh ground black pepper
  • 4 cups beef broth
  • 4 cloves garlic, minced
  • 1 (25 oz) jar marinara sauce 
  • 6 oz uncooked lasagna noodles, broken up with into 2-to-3-inch pieces
  • ½ cup heavy cream
  • 1 cup shredded mozzarella cheese
  • FOR RICOTTA TOPPING:
  • 1 cup ricotta cheese
  • 1½ tablespoons fresh lemon juice
  • ⅓ cup grated Romano cheese 
  • ¼ cup chopped fresh basil

Directions

  1. Heat 1 tablespoon olive oil in a large Dutch oven or stock pot over medium-high heat until shimmering. Add turkey, 1 teaspoon salt, and 1 tablespoon Italian seasoning and cook until turkey is cooked through, 7-8 minutes, occasionally using a spatula to break turkey up into smaller pieces. Transfer turkey to a plate or bowl and set aside.
  2. Lower heat to medium and add remaining tablespoon olive oil, onion, tomato paste, remaining tablespoon of Italian seasoning, red pepper flakes, black pepper, and remaining 1 ½ teaspoons salt. Cook 3-4 minutes until tomato paste has darkened a bit in color and the onions begin to soften, adding a little beef broth if mixture starts to stick to bottom of the pot.
  3. Add garlic and cook another minute until fragrant. Stir in the rest of broth, marinara sauce, and 1 cup water and bring to a boil. 
  4. Reduce heat to simmer and cover, leaving lid a bit askew. Let soup simmer 10 minutes, then stir in broken lasagna noodles and simmer another 7-9 minutes uncovered. Stir frequently to prevent noodles from sticking together. 

While noodles cook, prepare ricotta topping by combining all ingredients in a small bowl, adding salt to taste. 

When noodles are done cooking, remove soup from heat. Stir in cooked turkey, heavy cream, and mozzarella, tasting soup and adjusting for seasoning if necessary. Divide into bowls and serve with a scoop of ricotta topping.

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Ingredients

  • 2 tablespoons olive oil, divided
  • 1 (16 oz) package Butterball Ground Turkey (85% lean/15% fat)
  • 2½ teaspoons kosher salt, plus extra, divided 
  • 2 tablespoons Italian seasoning, divided
  • 1 yellow onion, diced
  • 3 tablespoons tomato paste
  • 1 teaspoon red pepper flakes
  • ½ teaspoon fresh ground black pepper
  • 4 cups beef broth
  • 4 cloves garlic, minced
  • 1 (25 oz) jar marinara sauce 
  • 6 oz uncooked lasagna noodles, broken up with into 2-to-3-inch pieces
  • ½ cup heavy cream
  • 1 cup shredded mozzarella cheese
  • FOR RICOTTA TOPPING:
  • 1 cup ricotta cheese
  • 1½ tablespoons fresh lemon juice
  • ⅓ cup grated Romano cheese 
  • ¼ cup chopped fresh basil

Nutritional Facts

People Served
4
Carbs Per Serving
32g
Cholesterol Per Serving
98mg
Dietary Fiber Per Serving
2.4g
Protein Per Serving
35g
Saturated Fat Per Serving
12g
Sodium Per Serving
1044mg
Sugar Per Serving
5.4g
Total Fat Per Serving
27g