Name: Turkey Lasagna Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 lb ground turkey (93% lean); 1 Tbsp extra virgin olive oil; 1 zucchini squash, chopped; 1-2 large carrots, chopped; 1 red bell pepper, chopped; 1 small yellow onion, chopped (or half a large onion); 3 cloves garlic; 2 tsp dried basil; 1 tsp dried oregano; ½ tsp dried rosemary; ½ tsp dried thyme; ¼ tsp red pepper flakes; ½-1 tsp kosher salt (to taste, 1 tsp recommended); ¼ tsp black pepper; 2 Tbsp tomato paste; 2 (15 oz) cans crushed tomatoes; 6 cups low sodium chicken broth (or chicken bone broth); 6-8 lasagna noodles; 2 cups baby spinach (optional); ½ cup ricotta cheese; ¼ cup Greek yogurt; ¼ cup grated parmesan cheese; ½ cup mozzarella cheese; to taste fresh basil

Description

A hearty and healthy turkey lasagna soup loaded with veggies.

Ingredients

Scale

1 lb ground turkey (93% lean)
1 Tbsp extra virgin olive oil
1 zucchini squash, chopped
1–2 large carrots, chopped
1 red bell pepper, chopped
1 small yellow onion, chopped (or half a large onion)
3 cloves garlic
2 tsp dried basil
1 tsp dried oregano
½ tsp dried rosemary
½ tsp dried thyme
¼ tsp red pepper flakes
½–1 tsp kosher salt (to taste, 1 tsp recommended)
¼ tsp black pepper
2 Tbsp tomato paste
2 (15 oz) cans crushed tomatoes
6 cups low sodium chicken broth (or chicken bone broth)
6–8 lasagna noodles
2 cups baby spinach (optional)
½ cup ricotta cheese
¼ cup Greek yogurt
¼ cup grated parmesan cheese
½ cup mozzarella cheese
to taste fresh basil

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Instructions

Chop the veggies into small pieces.
Heat a large dutch oven or other heavy-bottomed large pot on medium heat to medium-high heat. Add the olive oil and heat.
Add the vegetables including the onion, carrots, bell pepper, and zucchini. Saute for 5-7 minutes, until softened.
Add the ground turkey, seasonings, and garlic. Break apart the turkey with a wooden spoon or masher and cook, stirring occasionally for 5-6 minutes until nearly cooked through and no longer pink.
Stir in the tomato paste for about 1 minute.
Add the crushed tomatoes and broth. Bring everything to a boil. Lower to medium-low heat and simmer for 5-7 minutes.
Break the lasagna noodles into pieces and add to the soup. Continue to simmer for 8-12 minutes until the lasagna noodles are al dente.
Remove from heat. If using spinach, stir it into the hot soup until it wilts.
In a separate bowl, combine the ricotta, Greek yogurt, and parmesan. Add a dollop of ricotta mixture over each bowl of hot soup and sprinkle shredded mozzarella for a cheesy topping.
Finish it with a sprinkle of fresh basil.

Notes

This soup is a great way to sneak in vegetables.
Feel free to substitute or add other vegetables as desired.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 400
Sugar: 5g
Sodium: 800mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 8g
Protein: 30g
Cholesterol: 90mg