Ingredients
Units
Scale
For the Soup:
- 1/2 sweet onion (diced)
- 2 tbsp garlic-infused olive oil (*can sub regular if you don’t have garlic infused)
- *3 garlic cloves (finely diced – only add in if you are NOT using garlic-infused olive oil)
- 1 package lean ground turkey meat
- 1 tbsp Italian seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp tomato paste
- 1 1/2 cups marinara
- 4 1/2 cups chicken stock
- 1 c brown rice lasagne noodles
- 1 medium zucchini (cut long and thin to mimic lasagna noodles)
For the Ricotta Mixture:
- 1 cup ricotta cheese
- 1 tsp Italian seasoning
- 1/2 c grated parmesan cheese
- 1/2 tsp salt
- 1/4 tsp pepper (to taste)
For My Lower-Lactose Goat Cheese Topping:
- 1/4 c (about 1/2 log) of goat cheese
- 1/2 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Cook Your Onions: Start by adding your olive oil to your pot over medium heat, then add in your diced onions and cook for a few minutes until they become translucent. If you’re using regular olive oil instead of a garlic-infused oil, add your finely diced garlic in with the onions after 2 minutes to cook it down as well.
- Cook Your Turkey Meat: Once your aromatics are cooked, add in your ground turkey, Italian seasoning, salt, and pepper and brown your meat, occasionally stirring until it’s cooked all the way through.
- Brown Your Tomato Paste: Make a little hole in the turkey meat at the bottom of the pan and add your tomato paste in so that it touched the hot pan. You’ll want to stir it for 1-2 minuted with the turkey until its browned as well.
- Add Your Liquids: Next, stir in your marinara sauce and chicken stock. Bring this to a boil and then reduce your soup to a simmer and let that go for about 10 minutes. Taste your soup and add in additional salt/pepper as needed. If you’d like to add additional veggies like spinach or kale, throw them in during the last two minutes of cook time so they soften and incorporate.
- Make Your Ricotta Mixture: While your soup is simmering, make your ricotta cheese topping in a separate small bowl. Combine ricotta, grated parmesan, salt, pepper, and Italian seasoning. If you’d prefer my low-lactose version, combine your goat cheese, parmesan, Italian seasoning, salt, and pepper in a separate bowl instead.
- Plate and Serve: Ladle your lasagne soup into bowls and top it off with your cheese mixture and a little more grated parmesan. Enjoy!