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Lasagna Soup with Ground Turkey and Basil ricotta

Lasagna Soup with Ground Turkey and Basil Ricotta

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American, Italian
Servings 6

Equipment

  • Large Dutch oven or soup pot Essential for building deep, rich flavor in one pot.
  • Wooden spoon For stirring your base without scratching your cookware.
  • Measuring cups and spoons Precision matters when seasoning soup.
  • Ladle For serving those hearty portions.
  • Mixing bowl For blending the basil ricotta topping.
  • Soup bowls Deep bowls work best for catching all the goodness.

Ingredients
  

For the Soup

  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 1 pound ground turkey
  • 2 tablespoons tomato paste
  • 1 teaspoon crushed red pepper flakes optional for a little heat
  • 1 tablespoon dried Italian seasoning
  • 1 teaspoon dried oregano
  • 1 28-ounce can crushed tomatoes
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 8 lasagna noodles broken into pieces (or substitute with mafalda or bowtie pasta)
  • Salt and freshly ground black pepper to taste
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil for garnish

For the Basil Ricotta Topping

  • 1 cup ricotta cheese
  • 1/4 cup freshly grated Parmesan
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Instructions
 

Sauté the Aromatics

  1. Start by heating olive oil in your Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes, or until it becomes translucent. Stir in the garlic and cook for another minute, just until fragrant.

Brown the Ground Turkey

  1. Add ground turkey to the pot. Break it up with your spoon and cook until browned, about 7–8 minutes. This lean protein keeps things lighter than traditional beef, making this a perfect middle ground between chicken breast recipes and beef-based traditional lasagna.

Add Tomato Paste and Spices

  1. Stir in tomato paste, red pepper flakes, Italian seasoning, and oregano. Cook this mixture for 2 minutes to toast the spices and deepen the flavor of the base.

Pour in Liquids and Tomatoes

  1. Add crushed tomatoes, chicken broth, and water. Season with salt and pepper. Stir everything together and bring the soup to a gentle boil.

Add the Pasta

  1. Toss in the broken lasagna noodles. Reduce the heat and let the soup simmer uncovered for about 15 minutes, or until the pasta is tender and has absorbed some of the broth.

Prepare the Basil Ricotta

  1. While the soup simmers, combine ricotta, Parmesan, fresh basil, garlic powder, salt, and pepper in a mixing bowl. Stir until creamy and well combined. This topping mimics the creamy layers of a lasagna without the need for baking.

Finish the Soup

  1. Once the pasta is tender, stir in 1/2 cup grated Parmesan for a touch of saltiness and depth. Taste and adjust seasoning if needed.

Serve and Top

  1. Ladle the soup into bowls and top each with a generous spoonful of basil ricotta. Sprinkle with more fresh basil and extra Parmesan if desired.