Turkey Lasagna Soup
Ingredients:
1 pound lean ground turkey (or ground beef)
1 pound lean ground turkey (or ground beef)
1 (24 ounce) jar of your favorite tomato basil marinara, Rao’s is awesome!
4 cups chicken stock, low sodium (more or less depending on consistency desired)
1/2 teaspoon kosher or sea salt
1/2 teaspoon black pepper, to taste
1⁄2 teaspoon dried oregano
8 whole wheat lasagna noodles, broken into fourths
1 cup (part skim) mozzarella cheese
1/2 cup ricotta cheese, reduced fat
Fresh basil for garnish, optional
4 cups chicken stock, low sodium (more or less depending on consistency desired)
1/2 teaspoon kosher or sea salt
1/2 teaspoon black pepper, to taste
1⁄2 teaspoon dried oregano
8 whole wheat lasagna noodles, broken into fourths
1 cup (part skim) mozzarella cheese
1/2 cup ricotta cheese, reduced fat
Fresh basil for garnish, optional
Instructions:
1. In a skillet over medium heat, cook ground turkey, breaking up with a fork.2. Add turkey to slow cooker, along with marinara, chicken broth, parsley sprigs, salt, and pepper. Cover and cook on low 4-6 hours.
3. The last 30 minutes of cooking time, add broken lasagna noodles, mozzarella. and basil.
4. Check noodles to make sure they are tender, but not mushy.
5. Serve in bowls with a dollop of ricotta cheese and garnish with fresh basil
3. The last 30 minutes of cooking time, add broken lasagna noodles, mozzarella. and basil.
4. Check noodles to make sure they are tender, but not mushy.
5. Serve in bowls with a dollop of ricotta cheese and garnish with fresh basil
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