Ladle the soup into bowls and top each serving with a generous scoop of the ricotta mixture. Garnish with more Parmesan cheese and fresh herbs. Serve warm and enjoy your cozy, creamy lasagna soup!
If you're craving lasagna but don't want to deal with all the tedious layering, you just found your next craving! Created by Breanna of @Kneadtherecipe, this Turkey Lasagna Soup recipe is the one pot meal of your dreams.
Making a hefty 6 serving one pot meal calls for a true hero of a pot, so Breanna chose her durable Larder & Vine Dutch Oven for the job. Equipped with 5.7 quarts of cooking space and 3 layers of enamel coating for even heat retention, there is no question about how delicious this meal will come out.
Discover more of Breanna's tasty recipes on her blog or follow her on Instagram to easily follow along on her cooking journey!
Why use the Larder & Vine 5.7 Qt Dutch Oven?
Choosing a pot that is big enough for your desired recipe is the first step and our classic 5.7 Qt Dutch oven fits almost any recipe. For this specific recipe, you can even double the serving size and still use the same Dutch oven.
Now what sets our Dutch oven apart from the rest? Designed with flavorful recipes in mind, the lid comes equipped with drip bumps to keep all your meals moist and full or flavor with its self basting technology.
Functionality and versatility are a huge focus here at Larder & Vine when we are creating new pieces for your home. Not only is this a vessel made for soups, but also for bread, desserts, pastas, casseroles, roasts, and so many more recipe styles.
Discover more recipes using Larder & Vine's enameled cast iron cookware line here !
Recipe Summary
10 minutes
35 minutes
6
Dinner
One Pot
Recipe Ingredients
- ½ onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 2 teaspoons Italian seasoning
- 1lb lean ground turkey or ground meat of choice
- 22 oz Marinara Sauce or canned tomato sauce
- ½ fresh tomato, chopped, optional
- 4 cups beef, vegetable, or chicken stock
- 7 to 9 lasagna noodles, broken into small pieces
- 2 tablespoons heavy cream
- Fresh basil and oregano, optional garnish
- 2 bay leaves, optional
- ¼ teaspoon red pepper flakes, optional
- Salt to taste
Ricotta Topping Ingredients
- 1 cup ricotta cheese
- ¼ cup shredded mozzarella cheese
- ½ cup parmesan cheese, save some for garnish
- Fresh basil and oregano, optional or dried Italian herbs
Recipe Directions
1. Sauté the Aromatics
Heat the oil in your Dutch Oven over medium heat. Add the diced onions and cook until they become translucent and fragrant. Add the garlic and stir until combined, then mix in the fresh tomatoes and seasonings, stirring well to coat everything evenly.
2. Cook the Turkey and Build the Base
Add the lean ground turkey to the Dutch Oven and cook until browned, breaking it apart as it cooks. Pour in the chicken stock and your favorite marinara or tomato sauce, stirring until well combined. Add bay leaves for extra flavor.
3. Add the Lasagna Noodles
Bring the soup to a boil, then break each lasagna noodle into four or five pieces and add them to the pot. Use 7 to 9 noodle sheets, depending on how much pasta you prefer.
4. Simmer and Add Cream
Stir in the fresh oregano and basil, then reduce the heat to medium-low. Let the noodles cook for 10 to 12 minutes, or until tender. Season with additional salt and pepper as needed. Stir in the heavy cream until the soup is creamy and well combined. Remove the Dutch Oven from the heat and let it cool slightly while you prepare the ricotta topping.
5. Prepare the Ricotta Mixture
In a small bowl, combine ricotta cheese, freshly grated Parmesan, and shredded mozzarella. For extra flavor, you can mix in a pinch of fresh or dried basil and oregano.
6. Serve and Garnish
