Homemade Lasagna Soup with Egg Noodles

If you ask me, lasagna soup is one of those recipes that just makes sense.

This cozy one-pot meal takes all the flavors of classic lasagna and turns it into a soup you can make on a weeknight. Savory ground turkey and tender egg noodles swim in a tomato broth seasoned with Italian herbs and garlic.

It’s finished with three kinds of cheese—creamy ricotta, salty parmesan, and melty mozzarella—that get stirred in at the end. A sprinkle of fresh parsley and a pinch of red pepper flakes round out the whole thing.

It’s a family-friendly dinner that comes together in way less time than traditional lasagna, perfect for busy evenings when you want comfort food without all the fuss.

What Kind of Egg Noodles Should I Use?

Any wide egg noodles you find at the grocery store will work great for this lasagna soup. The classic choice is those wavy, ribbon-like egg noodles that come in a bag, but you could also break up some lasagna noodles into bite-sized pieces if that’s what you have on hand. Just keep in mind that different noodles have different cooking times, so you’ll want to check the package directions and adjust accordingly. If you’re making this soup ahead of time, consider cooking the noodles separately and adding them to each bowl when serving, since egg noodles can get mushy if they sit in the broth too long.

Options for Substitutions

This soup is pretty forgiving when it comes to swapping ingredients around:

• Ground turkey: Feel free to use ground beef, Italian sausage, or ground chicken instead. If you go with Italian sausage, you might want to cut back on the Italian seasoning since it’s already seasoned.
• Egg noodles: Any short pasta works great here – try rotini, shells, or even broken lasagna noodles for a more authentic touch. Just adjust cooking time based on the pasta package directions.
• Chicken stock: Beef or vegetable stock will work just fine. You can also use bouillon cubes or paste mixed with water if that’s what you have on hand.
• Ricotta cheese: Cottage cheese makes a good substitute and actually gives you that classic lasagna texture. You can also use mascarpone for something creamier.
• Mozzarella: Any melty cheese works – try provolone, fontina, or even a blend of Italian cheeses.
• Fresh parsley: Dried parsley works in a pinch (use about 1 tablespoon), or swap it out for fresh basil for a different flavor profile.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with lasagna soup is adding the egg noodles too early, which causes them to absorb too much liquid and turn mushy – wait until your broth is at a rolling boil before tossing them in, and keep an eye on the clock since they only need 8-10 minutes.

Another common error is skipping the step of cooking the tomato paste for a full 2 minutes with the seasonings, as this quick sauté removes the raw, metallic taste and deepens the overall flavor of your soup.

Don’t forget to drain the excess grease after browning your ground turkey, especially if you’re using a higher fat content, since too much oil floating on top can make the soup feel heavy and greasy.

Finally, resist the urge to stir the cheese toppings into the entire pot – keeping the ricotta mixture and mozzarella as individual toppings preserves that authentic lasagna experience in every bowl.

What to Serve With Lasagna Soup?

A big piece of garlic bread is pretty much required when serving lasagna soup – you’ll want something to scoop up all that cheesy, tomatoey goodness. I love making a simple side salad with mixed greens, cherry tomatoes, and Italian dressing to balance out the richness of the soup. If you’re feeding a crowd, breadsticks or focaccia work great for dipping, and they’re easier to manage than slicing up a whole loaf. You could also serve it alongside some roasted vegetables like zucchini or bell peppers if you want to sneak in some extra veggies without making another heavy dish.

Storage Instructions

Store: Keep your lasagna soup in an airtight container in the fridge for up to 4 days. I like to store the noodles separately if I’m meal prepping, since they can get a bit mushy after sitting in the broth for too long. Just add fresh noodles when you reheat!

Freeze: This soup freezes great for up to 3 months, but I’d recommend leaving out the noodles and cheese toppings before freezing. Once you’re ready to eat it, thaw it in the fridge overnight, then cook fresh noodles and add your cheese when serving.

Reheat: Warm it up on the stove over medium heat, stirring occasionally until it’s heated through. You might need to add a splash of chicken stock or water since the noodles absorb liquid as they sit. If you’re using the microwave, heat it in 1-minute intervals, stirring in between.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 150-165 g
• Fat: 90-105 g
• Carbohydrates: 170-185 g

Ingredients

For the soup base:

• 2.5 tbsp olive oil
• 1 lb ground turkey
• 1 small onion
• 3 garlic cloves (freshly minced for best flavor)
• 2.5 tsp italian seasoning
• 1/2 tsp red pepper flakes
• 3/4 tsp salt
• 1/2 tsp pepper
• 2 tbsp tomato paste (I use Hunt’s for a rich color)
• 15 oz crushed tomatoes
• 15 oz diced tomatoes
• 5 cups chicken stock (I prefer Swanson for a consistent savory base)
• 1/2 tsp sugar
• 3 cups egg noodles
• 1/4 cup parsley

For the cheese topping:

• 1 cup ricotta cheese (I always use Galbani for the creamiest texture)
• 3/4 cup parmesan
• 1.5 cup mozzarella

Step 1: Prepare the Cheese Mixture and Aromatics

• 1 cup ricotta cheese
• 3/4 cup parmesan
• 3 garlic cloves, freshly minced
• 1 small onion, diced

While you gather your ingredients, combine ricotta cheese and parmesan in a small bowl and set aside—this gives the cheese time to meld slightly and makes final assembly seamless.

Mince your garlic cloves fresh (this makes a real difference in flavor compared to pre-minced), and dice your onion into small pieces.

Having everything prepped before you start cooking allows you to work quickly once the meat hits the pot.

Step 2: Brown the Ground Turkey and Build the Flavor Base

• 2.5 tbsp olive oil
• 1 lb ground turkey
• 1 small onion, diced
• 3 garlic cloves, freshly minced

Heat 2.5 tablespoons of olive oil in a large pot over medium-high heat.

Once the oil shimmers, add the ground turkey and cook for 5-7 minutes, breaking it apart with a spoon as it cooks until it’s no longer pink.

Drain excess grease if needed, leaving just enough fat to coat the pan—this fat carries flavor.

Add the diced onion and minced garlic to the pot and sauté for 2-3 minutes until fragrant and the onion begins to soften.

Step 3: Layer in Seasonings and Tomato Paste

• 2.5 tsp italian seasoning
• 1/2 tsp red pepper flakes
• 3/4 tsp salt
• 1/2 tsp pepper
• 2 tbsp tomato paste

Stir in the italian seasoning, red pepper flakes, salt, and pepper, then add the tomato paste.

Cook this mixture for about 2 minutes, stirring constantly—this allows the spices to bloom and the tomato paste to caramelize slightly, which deepens the overall flavor of your soup.

Step 4: Build the Broth and Cook the Noodles

• 15 oz crushed tomatoes
• 15 oz diced tomatoes
• 5 cups chicken stock
• 1/2 tsp sugar
• 3 cups egg noodles

Pour in the crushed tomatoes, diced tomatoes, and chicken stock.

Add the sugar to balance the acidity of the tomatoes.

Bring the mixture to a boil over medium-high heat, then reduce to a gentle simmer.

Once simmering, add the egg noodles and cook for 8-10 minutes, stirring occasionally, until the noodles are tender.

The noodles will release starch into the broth, creating a lightly creamy base without any cream—I find this approach more authentic to traditional lasagna soup.

Step 5: Finish and Serve

• 1/4 cup parsley
• cheese mixture from Step 1
• 1.5 cup mozzarella

Remove the pot from heat and stir in the fresh parsley.

Taste and adjust seasoning as needed.

Ladle the soup into bowls and top each serving generously with a spoonful of the ricotta-parmesan mixture from Step 1 and a handful of mozzarella cheese.

The residual heat will begin to melt the cheeses, creating a creamy, indulgent finish that echoes the richness of traditional lasagna.

Homemade Lasagna Soup with Egg Noodles

Delicious Homemade Lasagna Soup with Egg Noodles recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 8 servings

Calories 2300 kcal

Ingredients

  

For the soup base::

• 2.5 tbsp olive oil
• 1 lb ground turkey
• 1 small onion
• 3 garlic cloves (freshly minced for best flavor)
• 2.5 tsp italian seasoning
• 1/2 tsp red pepper flakes
• 3/4 tsp salt
• 1/2 tsp pepper
• 2 tbsp tomato paste (I use Hunt's for a rich color)
• 15 oz crushed tomatoes
• 15 oz diced tomatoes
• 5 cups chicken stock (I prefer Swanson for a consistent savory base)
• 1/2 tsp sugar
• 3 cups egg noodles
• 1/4 cup parsley

For the cheese topping::

• 1 cup ricotta cheese (I always use Galbani for the creamiest texture)
• 3/4 cup parmesan
• 1.5 cup mozzarella

Instructions

 

• While you gather your ingredients, combine ricotta cheese and parmesan in a small bowl and set aside—this gives the cheese time to meld slightly and makes final assembly seamless. Mince your garlic cloves fresh (this makes a real difference in flavor compared to pre-minced), and dice your onion into small pieces. Having everything prepped before you start cooking allows you to work quickly once the meat hits the pot.
• Heat 2.5 tablespoons of olive oil in a large pot over medium-high heat. Once the oil shimmers, add the ground turkey and cook for 5-7 minutes, breaking it apart with a spoon as it cooks until it's no longer pink. Drain excess grease if needed, leaving just enough fat to coat the pan—this fat carries flavor. Add the diced onion and minced garlic to the pot and sauté for 2-3 minutes until fragrant and the onion begins to soften.
• Stir in the italian seasoning, red pepper flakes, salt, and pepper, then add the tomato paste. Cook this mixture for about 2 minutes, stirring constantly—this allows the spices to bloom and the tomato paste to caramelize slightly, which deepens the overall flavor of your soup.
• Pour in the crushed tomatoes, diced tomatoes, and chicken stock. Add the sugar to balance the acidity of the tomatoes. Bring the mixture to a boil over medium-high heat, then reduce to a gentle simmer. Once simmering, add the egg noodles and cook for 8-10 minutes, stirring occasionally, until the noodles are tender. The noodles will release starch into the broth, creating a lightly creamy base without any cream—I find this approach more authentic to traditional lasagna soup.
• Remove the pot from heat and stir in the fresh parsley. Taste and adjust seasoning as needed. Ladle the soup into bowls and top each serving generously with a spoonful of the ricotta-parmesan mixture from Step 1 and a handful of mozzarella cheese. The residual heat will begin to melt the cheeses, creating a creamy, indulgent finish that echoes the richness of traditional lasagna.