Options to make this lasagna soup in both the crock pot and pressure cooker included below, so be sure to keep reading!
Of the many tasty Italian classics we’ve adapted here in North America, lasagna takes first place in popularity–for good reason! Layers and layers of noodles, ricotta (or béchamel, if you’re going for the real deal), plus a dreamy ragu nestled in between. All the comfort! And we’ve created many versions of lasagna, from lasagna roll ups to gluten-free eggplant lasagna to this lasagna soup, a lazier version which has become a favorite in my home. This lasagna soup is one of those one-pot meals that are the perfect sum of their parts. That’s why I choose to use ingredients like quality organic turkey, whole wheat pasta, and tomato sauce from quality Italian tomatoes. At only 371 calories per serving, this is a great way to enjoy all the comfort of lasagna without the guilt! And even better, making lasagna as a soup cuts half the work. No need to worry about making and layering each component at a time—not to mention dirtying a sink-full of dishes. This healthy turkey lasagna soup starts with building a flavor-rich tomato ragu with aromatics, Mediterranean herbs, and quality broth. Whole wheat lasagna noodles give the soup a comforting heartiness. And finished with a little par-skim ricotta because lasagna soup isn’t lasagna soup without a spoonful of creamy, cheesy goodness swirled on top! Let me walk you through the components of this lasagna soup…
Ingredients for This Easy Lasagna Soup
Lean Meat:
I chose ground turkey meat as a leaner protein option with less fat and calories compared to beef or pork. Whenever possible, I like to use white meat turkey breast for this recipe, as it has even less fat and calories than using a blend of ground white and dark. That said, if you prefer to use another option for meat, ground chicken, beef or pork will work, of course. Tip: This dish is actually the perfect way to use up leftover meat from your holiday turkey (like my Thanksgiving approved Garlic Herb Roast Turkey Breast) or even from a quick weeknight roast chicken. Just skip over the step for browning the meat and toss it in with the broth and tomato sauce.
Rich, Flavor-Packed Tomato Sauce:
Tomatoes here are essential and they help give the lasagna soup the rich flavor base you expect. For this reason, start with quality tomato sauce that you love that all-natural and salt-free. Adding flavor to the tomato sauce here are a host of tasty flavor-makers including sauteed onions and garlic, dried oregano, paprika (lots of depth), bay leaf, and fresh herbs including basil and parsley. Bay leaf may be the surprising addition here. If you’re not familiar, bay leaves are a type of laurel plant. They are herbal and slightly floral with a similar flavor to oregano, and they’re often used in Mediterranean soups and stews to add depth of flavor to the broth. You can find dried bay leaves in your local grocery store’s spice section (they come in packages of 5-7 leaves per package).
Cheese:
In this lasagana soup, we don’t fuss with a bechamel sauce, but we still need a dollop of cheese to enjoy it! Ricotta is the obvious choice here, added at the end to give this lasagna soup a silky, creamy texture. To lighten things up without taking away from the flavor, I used part-skim ricotta. Now, if you don’t like ricotta, you can absolutely substitute it with cottage cheese, cream cheese, sour cream, or even crème fraîche.
Lasagna Noodles:
Using whole wheat noodles,rich in fiber and minerals like magnesium and selenium, is a healthier option here for this lasagna soup. Whole wheat noodles are a heart-healthy alternative that might even make it more satisfying. But you can use regular lasagna noodles or even gluten-free lasagna noodles, if you need to. satisfying!
Important Tip for BEST Lasagna Soup
What sets good soup apart from amazing soup is the flavor of the broth. Creating rich flavor doesn’t always mean spending hours in front of the stove! All it takes is one quick step: cooking the onions, garlic, and turkey meat first. It’s so simple, but it makes such a big difference. Sweating the onions and garlic helps to caramelize the natural sugars that add sweetness. And cooking the turkey grounds ahead of time seasons the bottom of the pan. Any of those crispy brown bits on the bottom mean amazing flavor for the broth! I didn’t do this here, but if you want to add even more flavor to this lasagna soup, you can deglaze the pan with a little bit of cooking wine after browning the turkey. Deglazing is a technique that uses an acidic liquid (like wine or vinegar) to loosen up those bits stuck to the bottom of the pan and “clean” the brown residue. Many cooks prefer not to use wine in their cooking, so this is completely optional. You’ll still have an amazing lasagna soup without it!
Make-Ahead Instructions
If you’re wondering about preparing this lasagna soup ahead of time, here is what you need to do…
- To make this easy lasagna soup dish ahead of time, follow the recipe directions for making the broth. Do not add the broken noodles. Cool the broth to room temperature and refrigerate for 2 to 3 days.
- You can cook the noodles to al dante according to the box 1 or 2 days ahead of time, Drizzle with a little bit of oil to prevent sticking and store in an airtight container in the refrigerator
- When ready, heat the sauce over medium-high heat in a large stock pot, stirring occasionally. Add cooked noodles and top with the cheese mixture and voila! Dinner is served!
Can I make this Lasagna Soup in the Crock Pot or Instant Pot?
I’m more of a stove-top person when it comes to quick recipes like this one, but you sure can make this lasagna soup in the crockpot or your pressure cooker. Here are instructions for both:
Crock Pot Lasagna Soup:
Follow the directions below by sautéing the onions and garlic and browning the turkey meat. Once everything is cooked through, transfer it to a crock pot along with the chicken broth, water, tomato sauce, bay leaves, oregano, paprika, sugar, and salt and pepper to taste (everything but the pasta noodles.) Cover on low heat for 6 hours. Uncover and stir in pasta and fresh herbs. Cover again and cook on high heat for an additional 30 minutes, or until tender. Prepare the cheese topping by combining all the ingredients in a small bowl. When ready to serve, add noodles to the bottom of the bowl and top with the lasagna soup. Dollop a generous spoonful of the cheese mixture on top.
Pressure Cooker Lasagna Soup:
For even quicker lasagna soup, brown the onions, garlic, and ground turkey in the pressure cooker on its sauté setting with a little bit of olive oil. Press cancel to shut off the sauté setting. Add the chicken broth, water, tomato sauce, bay leaves, oregano, paprika, sugar, and salt and pepper to taste. Cover and lock the lid in place and cook on high pressure for 15 minutes. While the soup is cooking, prepare the cheese topping mixture. Release the pressure according to manufacturer’s directions and add the broken pasta and fresh herbs. Cover and cook on high pressure for 3 minutes. Release pressure again. Pour into bowls and top with the cheese mixture. Enjoy!
Vegetarian Option
For those who are vegetarian, a friend has confirmed that this lasagna soup works well with Italian-seasoned vegan sausages and things like Beyond Meat beef and sausage crumbles. For me, I might even mix up some sauteed veggies like in this vegetarian baked ziti recipe.
Craving More Pasta Recipes?
Simple Mediterranean Olive Oil Pasta Greek Pastitsio: Baked Pasta Casserole with Bechamel Zucchini Lasagna Roll Ups See more Italian and Italian-Inspired Recipes here Hungry for More? Join my e-mail list HERE to receive new recipes and my weekly dinner plan! SHOP OUR ONLINE SHOP FOR QUALITY OLIVE OILS, ALL-NATURAL SPICES AND MORE! *This post first appeared on The Mediterranean Dish in 2018 and has been recently updated with more information for readers’ benefit. Enjoy! 5 from 27 reviews Options to make this lasagna soup in both the crock pot and pressure cooker included.
1/2 cup part-skim ricotta cheese 2 to 3 tbsp grated parmesan cheese 4 tbsp part-skim shredded mozzarella 1/2 cup packed chopped fresh parsley 1/4 cup packed, chopped fresh basil
