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Lighter One-Pot Lasagna Soup with Easy Ricotta Dollop

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A lighter, one-pot version of classic lasagna soup with lean ground turkey, extra veggies, and a creamy ricotta dollop that melts into the broth. Ready in about 35 minutes, this comforting soup delivers all the cozy flavors of lasagna without the heavy prep or sink full of dishes.

Ingredients

Scale
  • 1 lb (450g) lean ground turkey (93% lean)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 medium zucchini, diced
  • 4 cups (960 ml) low-sodium chicken broth (recommended: Swanson or Kitchen Basics)
  • 1 can (28 oz / 800g) crushed tomatoes (preferably San Marzano style)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 8 sheets whole wheat lasagna noodles, broken into 2-inch pieces
  • 1 cup (240g) part-skim ricotta cheese (recommended: Galbani or Polly-O)
  • 2 tablespoons fresh parsley, chopped
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Heat the pot. Place a large Dutch oven or heavy-bottomed pot (5-6 quart) over medium-high heat. Add 1 tablespoon of olive oil. Let it shimmer for about 30 seconds.
  2. Cook the turkey. Add the ground turkey. Break it apart with a wooden spoon. Cook for 5-6 minutes, until no longer pink. Season with a pinch of salt and pepper. Do not drain the liquid.
  3. Sauté the aromatics. Add the diced onion and carrots. Stir and cook for 4 minutes, until the onion is translucent. Add the garlic and cook for another 30 seconds until fragrant.
  4. Add the zucchini. Toss in the diced zucchini. Cook for 2 minutes, stirring occasionally.
  5. Build the tomato base. Stir in the tomato paste. Cook for 1 minute, stirring constantly. Then add the crushed tomatoes, chicken broth, oregano, basil, and red pepper flakes (if using). Stir everything together.
  6. Simmer the soup. Bring the mixture to a boil, then reduce heat to medium-low. Let it simmer uncovered for 10 minutes. Taste and adjust salt and pepper.
  7. Cook the noodles. Add the broken lasagna noodle pieces. Stir gently to submerge. Cook for 10-12 minutes, stirring occasionally, until noodles are tender but not mushy. If soup gets too thick, add a splash of water or broth.
  8. Make the ricotta dollop. While the soup simmers, mix the ricotta in a small bowl with 1 tablespoon of the fresh parsley. Add a pinch of salt and a crack of black pepper. Stir gently. Set aside at room temperature.
  9. Finish and serve. Once noodles are tender, remove pot from heat. Ladle soup into bowls. Top each serving with a generous dollop of the ricotta mixture. Sprinkle with remaining fresh parsley and basil leaves if desired. Serve hot.

Notes

The soup will continue to thicken as it sits. If making ahead, undercook the noodles slightly and add extra broth when reheating. Keep ricotta at room temperature for best melting. Season in layers for best flavor.

Nutrition

Keywords: lasagna soup, one-pot soup, lighter lasagna soup, ricotta dollop, ground turkey soup, healthy comfort food, weeknight dinner

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