Lasagna Soup with Ground Turkey and Basil Ricotta: A Cozy Twist on a Classic Italian Favorite

Ever have one of those evenings when you crave lasagna but can’t bring yourself to layer noodles, sauce, cheese, and wait forever while it bakes? Yeah, me too. That’s when this Lasagna Soup comes in like a weeknight miracle. It’s got all the cozy, saucy comfort of traditional lasagna—but in a single bubbling pot. And the kicker? A dollop of creamy basil ricotta melting right on top. It’s hearty, homey, and just a little unexpected.

Lasagna Soup is everything you love about the classic Italian favorite—tangy tomato sauce, tender noodles, savory meat, and cheese that practically hugs the spoon. But it’s simpler, faster, and somehow even cozier. Using ground turkey makes it lighter than beef, but don’t worry—it’s still loaded with flavor. Add a spoonful of herbed ricotta and a swirl of basil, and you’ve got a bowl of comfort that hits all the right notes.

Why It’s Special

This recipe’s magic is in the contrast. You get that deep, slow-cooked lasagna flavor without the fuss. The broth soaks up garlic, tomatoes, herbs, and just enough creaminess from cheese to feel indulgent. Ground turkey keeps things lean yet satisfying.

There’s also something nostalgic about the smell. As it simmers, your kitchen fills with that Sunday-dinner aroma—oregano, basil, simmering tomatoes. But unlike classic lasagna, you’re done in under 40 minutes. It’s a cozy twist for busy cooks who still want something that tastes slow-cooked and soulful.

And that basil ricotta topping? It’s the game changer. Cool, creamy, fragrant—it sits on top of the hot soup and melts into little ribbons of flavor. Each bite has this wonderful mix of warm and cool, rich and fresh. It’s lasagna reimagined for your soup spoon.

Ingredients & Substitutions

For the Soup:

• 1 tbsp olive oil
• 450 g (1 lb) ground turkey
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (800 g / 28 oz) crushed tomatoes
• 4 cups (1 L) low-sodium chicken broth
• 1½ cups (360 ml) water
• 2 tbsp tomato paste
• 2 tsp Italian seasoning
• ½ tsp crushed red pepper flakes (optional)
• Salt and black pepper to taste
• 8–10 lasagna noodles, broken into bite-sized pieces
• ½ cup (50 g) grated Parmesan cheese

For the Basil Ricotta Topping:

• 1 cup (240 g) ricotta cheese
• 2 tbsp chopped fresh basil
• 1 tbsp grated Parmesan
• Pinch of salt and pepper

Garnish (optional):

• Fresh basil leaves
• Extra Parmesan
• Drizzle of olive oil

Substitutions:
Swap ground turkey with ground chicken or lean beef if that’s what you have. Want it vegetarian? Use lentils or plant-based crumbles and vegetable broth. No ricotta? Try cottage cheese blended smooth with basil. If you’re out of lasagna noodles, any short pasta works—fusilli, bow-tie, or even broken spaghetti.

Chef Tips:
Use crushed tomatoes for body and depth, not diced ones—they break down better. Always sauté the tomato paste briefly before adding liquid; it caramelizes slightly and deepens the flavor. And don’t skip Parmesan in the broth—it adds saltiness and umami you’d usually get from a baked top layer.

Step-by-Step Instructions

Step 1: Brown the Meat
Heat olive oil in a large pot over medium heat. Add ground turkey and break it up as it cooks. Season lightly with salt and pepper. Once browned and no longer pink, remove any excess fat if needed.

Step 2: Build the Base
Add diced onion and cook until soft, about 3–4 minutes. Stir in garlic and cook for another 30 seconds, just until fragrant. Add tomato paste and stir well—it’ll go from bright red to a deeper brick color. That’s flavor magic happening.

Step 3: Simmer the Broth
Pour in crushed tomatoes, chicken broth, and water. Add Italian seasoning and red pepper flakes if you like a bit of heat. Stir well, scraping up any browned bits from the bottom. Bring to a boil, then reduce to a gentle simmer.

Step 4: Add the Pasta
Break the lasagna noodles into rough pieces. Toss them straight into the simmering broth. Stir occasionally so they don’t stick. Let cook uncovered for about 10–12 minutes until tender but not mushy.

Step 5: Add Cheese and Finish
When the noodles are just right, stir in grated Parmesan. Taste and adjust seasoning—salt, pepper, maybe another pinch of herbs if you’re feeling generous. The broth should be thick, rich, and just slightly creamy.

Step 6: Make the Basil Ricotta
In a small bowl, mix ricotta with chopped basil, Parmesan, salt, and pepper. Stir until smooth and creamy.

Step 7: Serve and Swoon
Ladle soup into deep bowls. Drop a dollop of basil ricotta in the center of each bowl. Watch it slowly melt into the broth. Garnish with fresh basil or extra cheese if you’re feeling fancy.

Variations:
To make it spicy, use Italian sausage instead of turkey. For a creamy version, swirl in a splash of heavy cream or half-and-half before serving. Want vegan? Use plant-based crumbles, vegetable broth, and cashew ricotta.

Recipe Card

Lasagna Soup with Ground Turkey and Basil Ricotta

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4–6 bowls
Calories: ~380 kcal per serving

Ingredients:
1 tbsp olive oil
450 g (1 lb) ground turkey
1 onion, diced
3 garlic cloves, minced
1 can (800 g) crushed tomatoes
4 cups (1 L) chicken broth
1½ cups (360 ml) water
2 tbsp tomato paste
2 tsp Italian seasoning
½ tsp red pepper flakes (optional)
Salt and pepper
8–10 lasagna noodles, broken
½ cup (50 g) grated Parmesan

Basil Ricotta:
1 cup (240 g) ricotta cheese
2 tbsp chopped basil
1 tbsp Parmesan
Salt and pepper

Instructions:

1. Brown turkey in olive oil; add onion and garlic.
2. Stir in tomato paste, cook briefly.
3. Add tomatoes, broth, water, and seasoning. Simmer 10 minutes.
4. Add noodles; cook until tender.
5. Stir in Parmesan and season to taste.
6. Mix ricotta, basil, Parmesan, salt, and pepper.
7. Serve soup topped with a dollop of basil ricotta and garnish as desired.

Cooking Techniques & Science

The key to perfect lasagna soup is layering flavors in liquid form. Browning the turkey first creates those caramelized bits at the bottom—called fond—that add depth. Cooking the tomato paste briefly is another chef’s trick; it changes from sharp and tinny to sweet and savory, thanks to the Maillard reaction.

Adding the pasta directly into the broth lets it absorb flavor as it cooks, thickening the soup naturally with its starch. It’s like the noodles and sauce become one harmonious mix instead of separate elements.

The ricotta topping brings balance. Ricotta’s mild creaminess cools down the acidity of the tomato broth, while basil’s natural oils bloom against the soup’s heat, releasing aroma and that unmistakable Italian freshness. If you blend the ricotta with basil in advance, let it chill; the temperature contrast when it hits the hot soup makes every bite more interesting.

Tools matter, too. Use a heavy-bottomed pot—something that holds steady heat and prevents scorching. Wooden spoons over metal; you want gentle stirring, not scraping. A ladle with a deep bowl helps you serve without breaking noodles.

Serving & Pairing Suggestions

Serve this lasagna soup piping hot with crusty garlic bread or a slice of toasted ciabatta to soak up every last bit of broth. A light green salad with balsamic dressing balances the richness. For drinks, a glass of red wine—Chianti or Sangiovese—pairs beautifully, but so does sparkling water with lemon if you’re keeping it light.

You can also get creative with toppings: a sprinkle of shredded mozzarella for extra cheese pull, a drizzle of pesto for herbal punch, or even a touch of chili oil for a spicy edge. This soup holds up well for meal prep, too. The flavor deepens after a night in the fridge, so it’s perfect for next-day lunches.

Conclusion

Lasagna Soup with Ground Turkey and Basil Ricotta is comfort food evolved. It takes everything nostalgic about classic lasagna—hearty meat, tomato sauce, melting cheese—and turns it into a one-pot wonder that feels both familiar and new. It’s easy enough for weeknights, special enough for weekends, and flexible enough to suit your mood.

There’s no layering, no waiting for cheese to brown, just that same deep, homey flavor in every spoonful. It’s proof that good food doesn’t have to be complicated, just thoughtful. So the next time the craving hits, skip the oven and grab your soup pot—this cozy twist will make you wonder why you ever made lasagna the old way.

FAQs

Can I use another type of pasta?
Absolutely. Any short pasta like penne, rotini, or shells works fine. Just adjust cooking time slightly.

Can I make it ahead of time?
Yes, but cook the noodles separately if storing overnight to keep them from getting too soft. Reheat gently on the stove.

Is there a dairy-free option?
Try almond or cashew ricotta, or skip the cheese and top with fresh basil and olive oil.

Can I freeze lasagna soup?
You can freeze it without the noodles. Add fresh pasta when reheating for best texture.

How do I thicken the soup if it’s too watery?
Let it simmer uncovered for a few minutes longer, or stir in an extra spoon of Parmesan—it’ll do the trick.