Turkey Lasagna Soup
5
from
2
Reviews
Ingredients
Adjust Servings
1 lbs. 99/1 lean ground turkey | |
1 tsp. olive oil | |
1/2 yellow onion (135g) diced | |
1 Tbsp. minced garlic | |
2 Tbsp. Italian Seasoning | |
1 tsp. salt | |
1 tsp. dried basil | |
1/2 tsp. cayenne pepper | |
Fresh cracked pepper | |
1 - 28oz. can Crushed Tomatoes | |
Water - 1/2 empty tomato can* (approx. 2 cups) | |
5 cups low sodium beef broth | |
8 oz. uncooked pasta (Rotini pictured)* | |
4 oz. low skim Mozzarella Cheese shreds |
Toppings:
Ricotta Cheese | |
Fresh chopped basil | |
Cracked Red Pepper | |
Grated Parmesan Cheese |
Nutritional Information
333
Calories
6
Fat (g)
41
Carbs (g)
31
Protein (g)
Directions
1.
Heat a large dutch oven or soup pot over medium and add oil and garlic. Cook the garlic until fragrant. Add onions and cook until translucent, stirring often.
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2.
Add ground turkey to the pan and cook until browned. Break the turkey up as you cook into bite size pieces.
Once the turkey is browned add Italian Seasoning, basil, salt, fresh cracked pepper and cayenne pepper. Mix together well to coat the turkey evenly.
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3.
Add crushed tomatoes, water and broth to the pot and bring to a rapid boil. Taste your sauce and see if you need to add any salt, pepper or additional seasonings to taste.
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4.
Add uncooked pasta to the sauce. Pictured I am using rotini but you can also use lasagna noodles broken into pieces, Campanelle, Gemelli, etc.
Bring sauce with noodles to a rapid boil. Lower heat to a steady simmer and cook noodles for 10 minutes until cooked to desired doneness.
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5.
Once the pasta is cooked add mozzarella cheese ad stir to melt.
Serve immediately topped with ricotta (not included in nutrition facts but you'll want to add it on top), fresh chopped basil, red pepper flakes and freshly grated parmesan cheese.
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2 Comments
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Ashley
Perfect snow day lunch! Easy to prep the night before, and reheats great! Don’t skip the ricotta when serving.
This soup is a family favorite and the portions are generous. Make sure to add ricotta.