Published by Best Fitness Routine. Editorial standards · Report a correction. Educational guidance; no individual clinical review is claimed unless a qualified reviewer is named.
About This Healthy Recipe
Turkey lasagna soup with spinach brings the tomato, pasta and ricotta combination into a spoonable dinner. Ground turkey is browned first; broken lasagna noodles simmer in a measured tomato-and-water base, and spinach is stirred through just before serving.
For a batch intended mainly for leftovers, cook the noodles separately and combine measured portions at serving. Store the soup and noodles separately; include all noodles in the batch nutrition.
Water is used instead of commercial broth so the added salt is explicit. Replacing it with broth changes sodium and may introduce additional allergens. For another preparation, see Spinach Lentil Lasagna with Cottage Cheese and Zucchini.
Why Readers May Like It
- 1Measured portions, a clear sauce method and practical doneness checks.
- 2Clear dry, cooked and drained ingredient weights.
- 3A complete four-serving pasta meal with the sauce and toppings included.
Recipe Summary and Estimated Nutrition
Nutrition is estimated from the listed ingredient weights and the specific USDA records or manufacturer references linked below. Weights labeled dry, raw, cooked or drained must be matched to that state.
4 servings
One serving is one quarter of the base batch. Values are estimates rather than laboratory analysis.
Per one quarter of the base recipe
Per one quarter of the base recipe
Per one quarter of the base recipe
Per one quarter of the base recipe
Brands, drained weights, substitutions and final serving sizes can change these values.
Ingredient-by-Ingredient Nutrition Breakdown
Gram weights are the calculation basis; household measures are approximate. The table includes all listed oil, sauce and toppings. Plain pasta-boiling water is drained and is not a nutrient-bearing ingredient.
| Ingredient | Amount used | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|---|
| Raw ground turkey, 93% lean | about 1 lb 2 oz | 500 g | 750 kcal | 93.7 g | 0 g | 41.7 g |
| Whole-wheat lasagna sheets, dry, broken into pieces | about 7 oz | 200 g | 704 kcal | 27.7 g | 146.7 g | 5.9 g |
| Canned crushed tomatoes | about 3 1/3 cups | 800 g | 256 kcal | 13.1 g | 58.3 g | 2.2 g |
| Water | 1 litre / about 4 1/4 US cups | 1000 g | 0 kcal | 0 g | 0 g | 0 g |
| Baby spinach | about 6 2/3 cups | 200 g | 46 kcal | 5.7 g | 7.3 g | 0.8 g |
| Onion, diced | 1 medium | 150 g | 60 kcal | 1.6 g | 14 g | 0.1 g |
| Garlic, minced | 4 cloves | 12 g | 18 kcal | 0.8 g | 4 g | 0.1 g |
| Olive oil | about 2 tsp | 10 g | 88 kcal | 0 g | 0 g | 10 g |
| Part-skim ricotta | about 3/4 cup | 200 g | 276 kcal | 22.8 g | 10.3 g | 15.8 g |
| Dried oregano | about 2 tsp | 2 g | 5 kcal | 0.2 g | 1.4 g | 0.1 g |
| Table salt | about 1/3 tsp | 2 g | 0 kcal | 0 g | 0 g | 0 g |
| Ground black pepper | about 1/2 tsp | 1 g | 3 kcal | 0.1 g | 0.6 g | 0 g |
| Full recipe estimate | 4 servings | — | 2206 kcal | 165.7 g | 242.6 g | 76.7 g |
How This Nutrition Estimate Was Prepared
- Match each listed ingredient to its linked food record or stated label reference.
- Multiply the per-100-g values by the listed gram weight and add the unrounded ingredient values.
- Divide the full calculation by four servings, then round for the cards.
- Recalculate if you change the ingredient brand, amount or serving yield.
Ingredient cells are rounded independently. The footer sums displayed cells; per-serving cards use the unrounded calculation, so small rounding differences are expected. Final cooking yield and brands can change the estimate.
Ingredients
Measured ingredients
Step-by-Step Preparation
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Equipment
- Digital kitchen scale (paid link)
- Chef’s knife (paid link)
- Cutting board (paid link)
- Large pasta pot (paid link)
- Colander (paid link)
- Wide saucepan or skillet (paid link)
- Instant-read food thermometer (paid link)
- Shallow food containers (paid link)
Before You Start
For a batch intended mainly for leftovers, cook the noodles separately and combine measured portions at serving. Store the soup and noodles separately; include all noodles in the batch nutrition.
Allow about 50 minutes. Components can overlap; use the doneness cues rather than the clock alone. Measure ingredients and prepare the vegetables before heating the pan. Use the listed dry, raw or drained state for each weight.
Prepare the noodle pieces
5 minutesBreak dry lasagna sheets into roughly 4 cm / 1 1/2 inch pieces. Dice onion, mince garlic and measure the water. Keep raw turkey separate from ready-to-eat toppings. A digital kitchen scale (paid link) helps keep the measured quantities consistent.
Soften onion
5 minutesHeat the oil in a large heavy pot (paid link) over medium heat. Add onion and cook for about 5 minutes until softened, stirring so the edges do not scorch.
Cook ground turkey thoroughly
To 165°F / 74°CAdd turkey, breaking it into small crumbles with a cooking spoon. Cook until it reaches 165°F / 74°C in the thickest clusters, measured with a thermometer; color alone is not the safety check.
Build the soup base
8–10 minutesAdd garlic and oregano and stir for 30 seconds. Add tomatoes, water, salt and pepper. Scrape the bottom, bring to a simmer and cook uncovered for 8–10 minutes.
Simmer the noodles
To package timingStir in broken noodles. Simmer gently, stirring often to separate pieces and prevent sticking, until the pasta is tender according to its package. Add small amounts of hot water if needed to maintain a soup consistency.
Wilt the spinach
1–2 minutesFold in spinach a handful at a time. Simmer for 1–2 minutes, until wilted and hot. Check the largest noodle piece for a raw center.
Portion the ricotta
1 minuteDivide the soup among four bowls, distributing turkey and noodles evenly. Add 50 g ricotta to each bowl; do not add the entire ricotta quantity to one serving.
Adjust for immediate serving
1–2 minutesLet each bowl stand briefly so it is comfortable to eat. The pasta keeps absorbing liquid, so a soup held for a long time may need extra water when reheated.
How to Know It Is Ready
Poultry reaches 165°F / 74°C. Reheated leftovers reach 165°F / 74°C.
Pasta is tender and the sauce coats it at the consistency described in the method.
One quarter of every listed ingredient, including pasta, sauce and any measured topping.
What This Meal Provides and What to Consider
Meal Balance
- The measured batch supplies about 41.4 g protein per serving.
- Pasta, the listed protein source and vegetables are included in the complete meal.
Things to Consider
- Wheat and milk. Check lasagna sheets for egg.
- Energy, sodium and saturated fat still depend on ingredients and portion size. This meal does not guarantee a particular fitness or health result.
Who May Enjoy This Recipe?
Pasta meal planning
Home cooks looking for a measured poultry lunch or dinner.
Home cooking
Water is used instead of commercial broth so the added salt is explicit. Replacing it with broth changes sodium and may introduce additional allergens.
Measured portions
People who want to understand how ingredient weights relate to a four-serving batch.
How to Adjust the Meal
Smaller appetite
Serve a smaller portion and save the rest safely. Recalculate nutrition for the portion you actually eat.
Larger appetite
Choose an appropriate larger portion or accompaniment and include those ingredients in the meal calculation.
Protein adjustments
If changing the main protein or pasta, use its product label and recalculate. The amount can also change texture and cooking requirements.
Substitutions, Dietary Notes, and Allergens
Practical Substitutions
- For a dairy-free variation, omit ricotta or use a suitable alternative and recalculate; the base estimate includes 200 g dairy ricotta.
- Use the package directions for an alternative pasta and recalculate if its nutrient label differs.
Allergen Information
Wheat and milk. Check lasagna sheets for egg.
Check packaged ingredient labels for the allergens relevant to you. A substitution changes both the recipe and the calculation.
Storage and Meal Preparation
Refrigerate perishable food within 2 hours, or within 1 hour when surroundings exceed 90°F / 32°C. Use shallow containers and a refrigerator at 40°F / 4°C or colder. Use safely handled cooked leftovers within 3–4 days; reheat hot leftovers to 165°F / 74°C.
Keeping This Pasta Meal
Avoid very small noodle fragments: they overcook while larger pieces remain firm. Break the sheets over a tray and aim for broadly similar pieces.
Reheating the Meal
Reheat the portion you plan to eat to 165°F / 74°C throughout. Add a little water if needed to loosen the sauce and check several places because microwave heating can be uneven. Pasta and dairy sauce textures may change after storage.
Follow USDA leftovers guidance. For another sauce and ingredient combination, browse Salmon and Leek Pasta Without Cream.
Frequently Asked Questions
Yes. Use the same raw weight, cook it to 165°F / 74°C and use its nutrition label if recalculating the estimate.
The turkey-tomato base freezes more predictably without noodles or ricotta. Freeze cooled portions promptly, then add freshly cooked noodles and measured ricotta after reheating.
Noodles absorb water during storage. Stir in enough water to restore the intended soup texture and reheat the portion to 165°F / 74°C.
Use the serving controls to scale the gram quantities and serving count. Use larger cookware or cook in batches; cooking time does not simply double. Approximate household notes below remain at the base four-serving amounts.
Nutrition Sources and Recipe Notes
These values are planning estimates, not individualized nutrition advice. Use labels for your exact products when precision is important. The recipe has not been kitchen-tested and the image is a generated illustration of the intended dish.
Nutrition Data Sources
See our Nutrition Calculation Methodology for weights, rounding and substitutions.
Food Safety Reference
Recipe development note: this page does not claim independent kitchen testing. The image is illustrative and does not document a tested result. Ingredient-based nutrition estimates can change with brands, weighing state, preparation and serving size; use exact labels when precision matters.
Useful Tools for This Recipe
As an Amazon Associate we earn from qualifying purchases. Equipment links are paid affiliate links; use suitable tools you already own.
These tools fit the preparation above. Use suitable equipment you already own, or compare options if you need an item.
Digital kitchen scale
Weigh the raw, dry and drained amounts listed in the recipe.
Compare on Amazon → (paid link)Paid link · opens in a new tabChef’s knife
Prepare ingredients in the sizes described by the method.
Compare on Amazon → (paid link)Paid link · opens in a new tabCutting board
Keep preparation surfaces clean and separate raw animal foods from cooked food.
Compare on Amazon → (paid link)Paid link · opens in a new tabLarge pasta pot
Allow enough room for pasta to boil and be stirred.
Compare on Amazon → (paid link)Paid link · opens in a new tabColander
Drain pasta after reserving the required cooking water.
Compare on Amazon → (paid link)Paid link · opens in a new tabWide saucepan or skillet
Use a suitable pan for the sauce and other cooked components.
Compare on Amazon → (paid link)Paid link · opens in a new tabInstant-read food thermometer
Check the stated poultry or seafood temperatures with a clean probe.
Compare on Amazon → (paid link)Paid link · opens in a new tabShallow food containers
Cool and refrigerate planned leftovers promptly.
Compare on Amazon → (paid link)Paid link · opens in a new tab
