Description
A hearty and delicious soup that combines all the flavors of lasagna in one bowl!
Ingredients
Scale
- 1 lb ground turkey
- 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
- 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)
- ¼ tsp black pepper
- 2 Tbsp tomato paste
- 2 (15 oz) cans crushed tomatoes
- 6 cups low sodium chicken 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
- fresh basil
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 noodles are al dente.
- Remove from heat. If using spinach, stir it into the hot soup until it wilts.
- In a separate bowl, combine 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
- I use 93% lean ground turkey for this recipe.
- You can adjust the amount of kosher salt to taste; I typically use 1 tsp of Morton’s kosher salt.
- The spinach is optional, but adds a nice color and nutrition to the dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg