This Turkey Lasagna Soup is perfect to have on a cold day! Filled with crushed tomatoes, ground turkey, red peppers, pasta and then topped with ricotta cheese this soup is sure to please!
How to make Turkey Lasagna Soup
This soup has all the flavors of lasagna without all the fuss! It comes together in less than an hour and doesn’t need to be baked in the oven. Plus, just like lasagna it makes delicious leftovers!
There are a couple different parts to making this soup. The first step is creating the soup base. In a large pot, heat the olive oil and add the onion and red pepper and cook about 5 minutes. Next, add the garlic and cook until fragrant. Then, add the ground turkey to the pot and cook until cooked through. Break up the turkey while it is cooking using a wooden spoon or spatula.
Once the turkey is cooked through, add the broth, crushed tomatoes and seasonings. Cover and bring to a simmer. At this point you will have two choices with the pasta. If you plan to eat all of the soup right away go ahead and throw the pasta in the pot and cook until al dente. If you do NOT plan to eat all of the soup right away I recommend cooking the pasta separately and adding it to the soup base as you eat it so the pasta doesn’t get too soft.
While the pasta is cooking, season the ricotta with a little salt and pepper. Once everything is ready top your soup with a scoop of ricotta and sprinkle with fresh parsley!
Can this soup be frozen?
This soup should be fine to freeze however I would freeze it without the pasta. Add the pasta when you are ready to serve! The ricotta should do fine in the freezer. To make this soup even easier to serve from the freezer, freeze in individual serving sized containers.
Looking for more recipes like this one? Check out our Spinach Lasagna, Easy Homemade Meat Sauce, Hamburg Soup, Healthy Lemon Chicken Orzo Soup, Chicken Broccoli Alfredo Lasagna, Chicken Bone Broth, Turkey Stuffed Peppers, Carrot Rice Soup, Turkey Zucchini Meatballs, Chicken Noodle Soup, and Italian Sausage Orzo.
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- 1 tbsp olive oil
- 1/2 onion, chopped
- 1 red bell pepper, chopped
- 1 tbsp garlic, chopped
- 1 pound ground turkey
- 4 cups broth, chicken or vegetable
- 28 oz crushed tomatoes
- 1 tsp salt
- 2 tsp Italian seasoning
- 1 pound bowtie pasta
- 15 oz ricotta cheese
- salt and pepper to taste
- parsley, for garnish
- Heat a large pot over medium heat. Add olive oil, onion and bell pepper. Cook 5 minutes.
- Add garlic and cook until tender.
- Add ground turkey and cook until cooked through. While cooking, use a spatula or wooden spoon to break up turkey into small pieces.
- Once turkey is cooked through, add broth, tomatoes, salt and Italian seasoning. Cover and bring to a simmer.
- There are two options for the bow tie pasta: add to pot once simmering and cook until noodles are al dente. Second option, cook pasta in a separate pot and add to individual servings (see notes below).
- While the pasta is cooking, season ricotta to taste with salt and pepper.
- Once everything is ready serve soup with a scoop of ricotta on top. Sprinkle with parsley.
If you plan to eat all of the soup right away I recommend cooking the pasta in the pot with the soup. If not, then cook the noodles separately and add to the soup as needed. This will keep the noodles from getting too soft while sitting in the refrigerator.
Ground beef or chicken can be substituted for the turkey however it will change the nutritional information below.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 504 Total Fat: 23g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 105mg Sodium: 1443mg Carbohydrates: 42g Net Carbohydrates: 0g Fiber: 5g Sugar: 9g Sugar Alcohols: 0g Protein: 35g