Is there anything more comforting than a big, bubbling pot of lasagna? I’d argue there is, especially when it’s a one-pot wonder that comes together in under an hour. This Cheesy Ground Turkey Lasagna Soup has all the rich, cheesy, and herb-filled flavors you love from the classic baked dish, but it’s spoonable, incredibly forgiving, and perfect for those nights when you just need dinner on the table, stat. It’s the kind of meal that feels like a warm hug, and honestly, who couldn’t use one of those?
Why You’ll Love This
This soup is the ultimate weeknight hero. It’s so, so comforting, packed with protein, and uses just one pot, which means cleanup is a total breeze. We’re using lean ground turkey for a lighter twist, but trust me, it loses none of that hearty, satisfying depth. It’s a fantastic way to get a wholesome meal into your family without spending all evening in the kitchen. Plus, it’s incredibly flexible—got a different pasta shape or a spare zucchini? Toss it in! This recipe is all about making it work for you.
Ingredients You’ll Need
- 1 tbsp olive oil: To sauté our veggies and turkey.
- 1 lb lean ground turkey: A lean, flavorful protein base.
- 1 yellow onion, diced: For a sweet, savory foundation.
- 3 cloves garlic, minced: Because everything’s better with garlic.
- 1 tbsp Italian seasoning: The quick way to get all those classic herbs.
- 1 (24-oz) jar marinara sauce: Your favorite store-bought jar works perfectly here.
- 4 cups chicken broth: Forms the flavorful body of our soup.
- 8 lasagna noodles, broken into pieces: The star of the show! No pre-boiling needed.
- 1 (5-oz) package fresh spinach: For a pop of color and nutrients.
- 1 cup shredded mozzarella cheese: For that essential melty, cheesy top.
- 1/2 cup grated Parmesan cheese: Adds a salty, nutty kick.
- Salt and black pepper to taste: To make all the flavors sing.
Let’s Get Cooking Step by Step
- Grab your largest soup pot or Dutch oven and heat the olive oil over medium-high heat. Add the ground turkey and onion. Cook for about 5-7 minutes, breaking up the turkey with your spoon as it cooks, until the meat is no longer pink and the onion is soft and translucent.
- Stir in the minced garlic and Italian seasoning. Cook for another minute until it’s incredibly fragrant. This little step wakes up all those dried herbs and makes a world of difference.
- Pour in the marinara sauce and chicken broth. Give everything a good stir, scraping up any little browned bits from the bottom of the pot—that’s pure flavor right there.
- Bring your soup to a lively boil. Once it’s bubbling, add the broken lasagna noodle pieces. Reduce the heat to a steady simmer and let it cook for about 15-18 minutes, stirring occasionally. You’re looking for the pasta to be tender and al dente.
- Turn off the heat. Stir in the fresh spinach—it’ll wilt perfectly from the residual heat in just a minute or two.
- Now for the best part: the cheese! Ladle the soup into bowls and top each one generously with a handful of mozzarella and a sprinkle of Parmesan. For an extra treat, you can pop the bowls under the broiler for a minute to get the cheese beautifully golden and bubbly.
Easy Weeknight Dinner Tips
- Break the noodles right in the box before opening them to avoid a messy counter.
- Don’t skip the step of sautéing the garlic and herbs. It builds a flavor base that’s worth every second.
- If your soup thickens up too much as it sits, just stir in a little extra broth or water when reheating.
- Let the soup cool for about 5-10 minutes before serving. It’ll be piping hot and the flavors will have a chance to meld even more.
- Get the kids involved! They’ll love the job of breaking the noodles and sprinkling the cheese.
- Honestly, a sprinkle of red pepper flakes on top at the end is my favorite little kick.
Variations & Substitutions
This recipe is wonderfully adaptable. For a gluten-free version, simply use your favorite gluten-free lasagna noodles or even small shell pasta. Not a fan of turkey? Ground chicken or even a plant-based ground crumble works beautifully. You can easily sneak in more veggies, too. Try adding sliced mushrooms with the onions or stirring in some diced zucchini in the last 5 minutes of cooking. If you’re out of fresh spinach, a couple of handfuls of frozen chopped spinach (thawed and squeezed dry) will do the trick.
Serving Ideas & Pairings
This soup is a complete meal all on its own, but it’s even better with a simple side. A crisp, green salad with a tangy vinaigrette helps cut through the richness. And you absolutely cannot go wrong with a side of garlic bread or some warm, crusty rolls for dipping. For a lighter pairing, some quick steamed broccoli or roasted asparagus would be delicious. It’s the perfect centerpiece for your easy dinner ideas rotation.
Storage & Reheating
This soup stores like a dream. Let it cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. The pasta will continue to absorb liquid, so when you reheat it on the stove over medium heat, you’ll likely need to add a splash of broth or water to bring it back to your desired soupy consistency. You can also freeze it for up to 3 months. Thaw it overnight in the fridge before reheating.
Frequently Asked Questions
- Can I make this soup ahead of time for my dinner meals? Absolutely! You can make it completely up to 2 days ahead. Just know the pasta will soften more, so it’s best to add a little extra liquid when you reheat it.
- What’s the best way to reheat a single portion for quick dinner ideas? The microwave works just fine. Place a single serving in a microwave-safe bowl, add a tablespoon of water or broth, cover loosely, and heat in 60-second intervals, stirring in between, until hot.
- I’m watching my calories. Can I make this one of my healthy dinner ideas? For sure! Use 99% lean ground turkey, low-sodium broth, and part-skim cheeses. You can also add even more veggies like diced bell peppers or carrots to bulk it up.
