Ever find yourself craving lasagna but just can’t face layering noodles, sauce, and cheese like it’s a construction project? Yeah, same. That’s exactly where this Lasagna Soup with Ground Turkey and Basil Ricotta swoops in to save the day. It’s cozy, hearty, and all those cheesy Italian vibes you love—just without the fuss. Imagine a spoonful of tender pasta, rich tomato broth, juicy ground turkey, and a dreamy dollop of basil-flecked ricotta melting on top. Pure comfort in a bowl.
This soup feels like Sunday dinner met a warm hug. It’s the kind of dish that simmers gently on the stove while the whole kitchen fills with the scent of garlic, herbs, and slow-cooked tomatoes. Perfect for chilly nights, family dinners, or when you need something that tastes like it’s been simmering all day but secretly came together in under an hour.
Why It’s Special
What makes this lasagna soup special isn’t just that it’s a clever twist—it’s how balanced it is. Ground turkey keeps it lighter than traditional beef versions but still delivers satisfying depth. The basil ricotta brings that lush, creamy note you’d expect in classic lasagna, except here it floats like a luxurious island on your soup.
It’s also a masterclass in flexibility. You can make it spicy, mild, extra cheesy, or even dairy-free without losing its essence. The soup feels Italian at heart—rich tomatoes, aromatic herbs, a hint of garlic—but approachable enough for any home cook. Plus, it’s a one-pot wonder (fewer dishes, more joy).
There’s also something nostalgic about it. That first spoonful takes you straight to a cozy trattoria somewhere in Tuscany, or maybe your grandma’s kitchen—depending on your memories. Except you didn’t have to spend all afternoon cooking.
Ingredients & Substitutions
Let’s talk ingredients. Each one plays a role in building that signature lasagna comfort, but there’s room for swaps if your pantry’s looking sparse.
Ground Turkey: The lighter, leaner base. You can easily swap in ground chicken or Italian sausage for more richness. Ground beef works too—just drain the fat well to keep the broth balanced.
Lasagna Noodles: Break them up into bite-sized pieces. No noodles? Use rotini, mafaldine, or even penne. The key is to pick something that can hold sauce.
Tomatoes: A combo of crushed tomatoes and tomato paste builds depth. If you want a brighter flavor, go for fire-roasted tomatoes—they bring a smoky edge.
Broth: Chicken broth is your best bet for a clean, savory base. Vegetable broth works beautifully if you’re going for a lighter or vegetarian take.
Onion, Garlic, and Olive Oil: The holy trinity of Italian cooking. Fresh garlic is non-negotiable here—it’s what makes your kitchen smell heavenly.
Herbs: Dried basil, oregano, and thyme form the backbone. But if you’ve got fresh herbs on hand, toss them in at the end for a burst of flavor. Fresh basil, especially, lifts the entire dish.
Ricotta: The creamy crown jewel. Mix it with fresh basil, a bit of lemon zest, and a pinch of salt. Don’t skip this—it’s what transforms the soup from good to magical.
Cheese: Parmesan or Pecorino for that salty umami kick. Mozzarella shreds are optional but highly encouraged if you want that stretchy melt.
Extras: A dash of red pepper flakes adds warmth. A drizzle of good olive oil right before serving? Chef’s kiss.
Ingredient Tips
- For deeper flavor, brown the turkey thoroughly. Don’t rush it; those golden bits on the bottom of the pot add serious flavor to your broth.
- Use whole-milk ricotta if you can. The texture and flavor are richer and more satisfying.
- Fresh basil should go in at the end—too early, and it loses its vibrancy.
Step-by-Step Instructions
Let’s build this cozy bowl from scratch. It’s simple, but technique makes all the difference.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent, about 4–5 minutes. Add minced garlic and cook for another 30 seconds until fragrant (don’t let it brown).
- Brown the Turkey: Add the ground turkey, breaking it up with a spoon. Season with salt and pepper. Let it cook until it’s golden brown and crumbly. You want those caramelized bits—they’re flavor gold.
- Add Tomato Base: Stir in tomato paste and cook for 1–2 minutes to toast it slightly. This deepens the tomato flavor. Then add crushed tomatoes, broth, and dried herbs.
- Simmer: Bring it all to a gentle boil, then reduce heat and simmer for about 20–25 minutes. This gives the flavors time to mingle.
- Add Pasta: Break up lasagna noodles into smaller pieces and drop them right into the pot. Cook until tender but still firm to the bite, around 10–12 minutes. Stir occasionally to keep them from sticking.
- Prepare Basil Ricotta: While the soup simmers, mix ricotta, chopped basil, a little salt, and lemon zest in a bowl. Set aside.
- Adjust Seasoning: Taste the broth and tweak as needed—maybe more salt, a pinch of sugar to balance acidity, or a splash of cream for extra richness.
- Serve: Ladle soup into bowls and top each with a generous spoonful of basil ricotta. Sprinkle with grated Parmesan and a few fresh basil leaves.
Variations
- Spicy: Add Italian chili flakes or stir in spicy sausage instead of turkey.
- Vegetarian: Skip the meat and bulk it up with lentils, zucchini, or mushrooms.
- Vegan: Use plant-based crumbles, vegan ricotta, and veggie broth.
- Creamy: Stir in a splash of heavy cream or half-and-half at the end for a velvety finish.
Cooking Techniques & Science
Why does this soup taste like you spent hours on it? Let’s break down the magic.
Browning the Meat: When you sear ground turkey, you trigger the Maillard reaction—those golden bits that stick to the bottom of your pot. Deglaze them with broth or tomatoes, and they dissolve into the soup, adding deep umami flavor.
Simmering, Not Boiling: Boiling can make your pasta mushy and your flavors harsh. Gentle simmering gives the ingredients time to blend and develop layers.
Toasting Tomato Paste: This step intensifies the tomato’s natural sweetness and cuts that raw, metallic taste from the can. It’s a small move with a big payoff.
Ricotta Topping: Adding the basil ricotta on top instead of stirring it in preserves its creamy contrast. The hot soup gently melts it, creating a luxurious swirl as you eat.
Tools That Help:
- A heavy-bottomed pot (like a Dutch oven) for even heat.
- A wooden spoon for scraping up those caramelized bits.
- A microplane for fresh Parmesan—it melts beautifully and adds a final salty flourish.
👉 Recipe Card
Lasagna Soup with Ground Turkey and Basil Ricotta
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Calories: ~420 per serving
Ingredients
- 1 lb ground turkey
- 1 tbsp olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 (28 oz) can crushed tomatoes
- 4 cups chicken broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp thyme
- 8 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1/4 cup fresh basil, chopped
- 1 tsp lemon zest
- 1/2 cup grated Parmesan cheese
- Salt & pepper to taste
Instructions
- Heat olive oil in a large pot. Sauté onion until soft, then add garlic and cook briefly.
- Add ground turkey, season with salt and pepper, and brown well.
- Stir in tomato paste; cook 1–2 minutes. Add crushed tomatoes, broth, and herbs. Simmer 20–25 minutes.
- Add lasagna noodles and cook until al dente.
- Mix ricotta, basil, and lemon zest in a small bowl.
- Serve soup topped with a dollop of basil ricotta and sprinkle with Parmesan.
Nutrition (per serving):
Calories: 420 | Protein: 34g | Fat: 18g | Carbs: 30g | Fiber: 4g | Sodium: 780mg
Serving & Pairing Suggestions
This soup deserves the spotlight, but pairing it right makes the meal shine.
Serve it in wide, shallow bowls so every bite gets a little of everything—broth, noodles, cheese. Add a drizzle of extra virgin olive oil and a grind of black pepper on top.
For sides, go rustic. Crusty garlic bread or warm focaccia to mop up every last drop. A simple arugula salad with lemon dressing cuts through the richness.
Wine? A medium-bodied red like Chianti or Montepulciano complements the tomato base beautifully. For non-alcoholic, try sparkling water with a squeeze of lemon—it keeps your palate refreshed.
And don’t forget dessert. Something light and sweet, like lemon sorbet or almond biscotti, ties it all together without feeling heavy.
Conclusion
Lasagna Soup with Ground Turkey and Basil Ricotta is comfort food reimagined. It’s everything you love about classic lasagna—savory sauce, tender noodles, creamy cheese—reborn in a bowl that fits weekday dinners just as easily as a cozy Sunday meal.
The real secret is the balance. The lighter turkey keeps things fresh, the ricotta adds indulgence, and that herby tomato broth carries it all with Italian soul. It’s unfussy, forgiving, and guaranteed to make your kitchen smell amazing.
So next time you crave lasagna but want something faster, ladle up this beauty. Cozy, flavorful, a little messy, and completely satisfying—exactly how Italian comfort food should be.
FAQs
1. Can I make this lasagna soup ahead of time?
Absolutely. Just store the soup and pasta separately. Combine when reheating so the noodles don’t get soggy.
2. How do I make it creamier?
Add a splash of heavy cream or half-and-half at the end of cooking, or stir in a little extra ricotta right before serving.
3. Can I freeze lasagna soup?
Yes, but freeze without the noodles—they tend to get mushy. Add fresh pasta when reheating.
4. What if I don’t have ricotta?
Use cottage cheese blended until smooth, or even mascarpone for a richer flavor.
5. Can I use gluten-free noodles?
Of course! Just reduce the cooking time slightly and keep an eye on texture—they can soften quickly.
Warm, rich, and effortlessly comforting, this Lasagna Soup with Ground Turkey and Basil Ricotta is proof that sometimes the best comfort food doesn’t come in layers—it comes in a bowl.
Selena is an experienced lifestyle blogger and the voice behind many of Cozy Toned’s inspiring posts. With a passion for mindful living, home styling, and everyday wellness, she shares practical tips and fresh ideas to help readers live beautifully and intentionally.