Description
A creamy and comforting soup inspired by the flavors of lasagna, with layers of rich cheese, ground turkey, and a savory broth that will warm you up from the inside out.
Ingredients
1 tablespoon olive oil
1 pound ground turkey
1 onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 cup whole milk
1 (8 oz) can tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (9 oz) package lasagna noodles, broken into pieces
1 1/2 cups ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh basil for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add ground turkey and cook until browned, breaking it up with a spoon as it cooks.
- Add diced onion and minced garlic to the pot and sauté for 2-3 minutes until softened and fragrant.
- Pour in the chicken broth, whole milk, and tomato sauce. Stir in dried basil, oregano, salt, and pepper. Bring to a simmer.
- Add broken lasagna noodles to the pot and cook according to the package directions, about 10-12 minutes, until tender.
- While the soup is cooking, in a separate bowl, mix together ricotta, mozzarella, and Parmesan cheeses.
- Once the noodles are cooked, remove the pot from heat. Stir in the cheese mixture until it melts and becomes creamy.
- Serve hot, garnished with fresh basil if desired.
Notes
- For added flavor, try substituting ground turkey with ground chicken or Italian sausage.
- Customize the soup by adding vegetables like spinach, mushrooms, or carrots.
- Use gluten-free lasagna noodles for a gluten-free version.
- Leftovers can be refrigerated for up to 3 days. Reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 75 mg
