Turkey Lasagna Soup
Turkey Lasagna Soup, a delicious winter soup, served with a fresh ricotta cheese mixture on top. Adapted from Skinnytaste.com.
Ingredients
- 2 Tbsp. oil
- ½ onion, chopped
- 1 pound ground turkey
- 2-3 crushed cloves garlic
- 4 Tbsp. chopped cilantro, divided
- 3 cups chicken broth
- 2 ½ cups water
- 26 oz marinara sauce, I use DeLallo brand
- 1 15 oz can Black Beans, drained
- 1 15 oz can diced tomatoes
- Salt and Fresh-cracked black pepper
- 9 oz. broken lasagna noodles, whole wheat or gluten free, broken into pieces
- ½ cup shredded mozzarella cheese, or sharp white cheese
- ½ cup ricotta cheese
- ½ cup grated Parmesan cheese
- 2 Tbsp. chopped fresh cilantro
Instructions
- Heat a large soup pot or Dutch oven over medium heat; add the oil and cook the onion for 2-3 minutes, adding the ground turkey and cooking until browned, breaking it up as it cooks, about 4 to 5 minutes.
- Add the crushed garlic and cook 2 to 3 minutes.
- Add the cilantro, broth, water, marinara sauce, black beans, tomatoes, and fresh black pepper and bring to a boil.
- Add the broken pasta; cover, reduce heat and simmer about 10-15 minutes, until pasta is tender.
- In a medium bowl, combine the ricotta, Parmesan, sharp white cheese and cilantro, and mix.
- Top each serving with 2 Tbsp ricotta cheese mixture, fresh-cracked pepper and fresh cilantro on top. Makes about 8 cups.
Notes
Reposted from January 2016
Nutrition Facts
Calories: 430kcal, Carbohydrates: 42g, Protein: 33g, Fat: 15g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.03g, Cholesterol: 69mg, Sodium: 1294mg, Potassium: 843mg, Fiber: 4g, Sugar: 7g, Vitamin A: 1778IU, Vitamin C: 14mg, Calcium: 214mg, Iron: 3mg