One Pot Lasagna Soup

Made in just one pot, your family will love this twist on a comfort food-classic!

10 mins prep | 55 mins total

Serving Info

Makes: 6 servings

Per serving

C 34gP 27gF 12gCal 354

Ingredients

• 2 teaspoons (9g) olive oil

• 1 pound (454g) 93% lean ground turkey

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• 1 teaspoon Italian seasoning

• 2 cloves garlic (minced)

• 2 tablespoons fresh basil (chopped)

• 3 cups (720g) "College Inn" fat-free chicken broth

• 2 1/2 cups water

• 2 cups (452g) "Cucina Antica" garlic marinara sauce

• 8 oz (224g) "Barilla" uncooked lasagna noodles

• 3 cups (90g) raw baby spinach

• 1/4 cup (28g) "Kraft" part skim shredded mozzarella

• 1/2 cup (124g) part skim ricotta cheese

• 3 tablespoons (18g) grated Parmesan cheese

  
  

Directions

1. Place a large soup pot over medium heat and add olive oil. Once the oil is hot, add the ground turkey, salt, and pepper. Stir to break up the turkey and cook until browned, about 4 minutes.

2. Add the minced garlic and cook for another minute.

3. Add the chopped fresh basil, chicken broth, water, and marinara sauce to the pot and stir to combine. Increase the heat to medium-high and bring to a boil. Once boiling, reduce heat to a low simmer and cover. Simmer for 25 minutes.

4. Uncover and increase the heat to a low boil over medium-high heat. Break the lasagna noodles into bite-sized pieces and add to the boiling water.

5. Boil for 14 minutes, or until the noodles are al dente. Add the baby spinach during the final two minutes of cooking and stir. Taste and add salt, pepper, or additional basil to taste.

6. For the cheese topping: mix together the mozzarella, ricotta, and Parmesan. You can either stir into the pot of soup (which is how the macros for this recipe are calculated), or alternately serve each bowl of soup with a dollop of cheese mixture on top.

   
   

Notes

• To store leftovers, strain the noodles out of the soup and store them in a separate airtight container. This will keep them from soaking up the remaining broth. Leftovers can be stored for up to 5 days in the fridge.

• For storing, option to stir the ricotta cheese mixture into the broth, or store it separately. It will also last for up to 5 days in the fridge.

• The soup without the noodles can be frozen for up to 4 months in an airtight container or freezer bag. I don’t recommend freezing the cooked noodles as they don’t thaw well.

• For extra texture, use curly kale instead of the spinach.

• To make the recipe gluten-free, use gluten-free lasagna noodles.

• Regular or oven-ready noodles will work. Oven-ready noodles will likely need only 10 to 12 minutes to cook.

  
  

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