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Lighter One-Pot Lasagna Soup with Creamy Ricotta

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A lighter, one-pot version of classic lasagna soup with a rich tomato broth, tender pasta, and a creamy ricotta topping. It’s comforting, satisfying, and perfect for busy weeknights.

Ingredients

Scale
  • 1 lb (450g) lean ground turkey (93% lean)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 28 oz (800g) can crushed tomatoes (preferably San Marzano)
  • 4 cups (950ml) low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • 1 bay leaf
  • Salt and black pepper to taste
  • 8 oz (225g) lasagna noodles, broken into bite-sized pieces
  • 1 cup (240g) part-skim ricotta cheese
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh basil, chopped
  • Zest of ½ lemon
  • ¼ cup (25g) freshly grated Parmesan cheese (for garnish)
  • Extra fresh basil leaves (for garnish)

Instructions

  1. Brown the turkey: Heat a Dutch oven over medium-high heat. Add ground turkey and cook, breaking it apart, until no longer pink (about 5 minutes). Season with salt and pepper. Transfer turkey to a plate with a slotted spoon, leaving rendered fat in the pot.
  2. Sauté the aromatics: Reduce heat to medium. Add onion, carrots, and celery to the pot. Cook until softened (about 4 minutes). Add garlic and cook for 30 seconds until fragrant.
  3. Build the flavor base: Push vegetables to the sides, add tomato paste in the center, and cook for 1 minute until darkened and fragrant.
  4. Add liquids and seasonings: Pour in crushed tomatoes and chicken broth, scraping up browned bits. Add oregano, basil, red pepper flakes (if using), bay leaf, and cooked turkey. Bring to a boil, then reduce heat and simmer for 15 minutes.
  5. Cook the pasta: Break lasagna noodles into 1-2 inch pieces. Add to simmering soup and cook according to package directions (10-12 minutes) until al dente, stirring occasionally.
  6. Make the ricotta topping: In a small bowl, combine ricotta, parsley, basil, lemon zest, and a pinch of salt and pepper. Stir until smooth.
  7. Finish and serve: Remove bay leaf. Adjust seasoning. Ladle soup into bowls, top with ricotta mixture, Parmesan, and extra basil. Serve immediately.

Notes

Do not overcook the pasta; cook to al dente as it continues to soften. Season in layers for best flavor. Use fresh ricotta for creaminess. For leftovers, add a splash of broth when reheating. To freeze, cook pasta separately and add fresh when reheating.

Nutrition

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

Find it online: https://cookluma.com/lighter-one-pot-lasagna-soup-with-creamy-ricotta-2/