Easy Lasagna Soup!

Ingredients

• 2 tbsp Olive Oil (extra‑virgin preferred)
• 1 medium Yellow Onion (diced)
• 3 cloves Garlic (roasted, then minced)
• 8 oz Italian Sausage (sweet, casings removed)
• 1 lb Ground Turkey (lean)
• 2 tbsp Tomato Paste (concentrated)
• 28 oz Crushed Tomatoes (canned)
• 8 oz Tomato Sauce (canned)
• 4 cups Chicken Broth (low‑sodium)
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Dried Oregano
• 0.5 tsp Onion Powder
• 0.25 tsp Red Pepper Flakes (pinch)
• 1 cup Heavy Cream (cold)
• 6 oz Lasagna Noodles (broken into bite‑size pieces)
• 1 cup Ricotta Cheese (full‑fat, room temperature)
• 0.5 cup Parmesan Cheese (freshly grated)
• 1 cup Mozzarella Cheese (shredded)
• 2 tbsp Fresh Parsley (chopped)
• 2 tbsp Fresh Basil (chopped)

Instructions

1. Prepare Ingredients

   Dice the onion, mince the roasted garlic, break the lasagna noodles into bite‑size pieces, grate Parmesan, shred Mozzarella, and chop parsley and basil.

   Time: PT10M

2. Sauté Aromatics

   Heat olive oil in the large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Add Garlic

   Add the minced roasted garlic and cook for 1 minute, stirring constantly.

   Time: PT1M

   Temperature: Medium heat

4. Brown Sausage

   Add the Italian sausage, breaking it up with the spoon. Cook until browned, about 4 minutes.

   Time: PT4M

   Temperature: Medium heat

5. Brown Ground Turkey

   Add the ground turkey to the pot and cook, stirring, until fully browned, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

6. Incorporate Tomato Paste

   Stir in the tomato paste and cook for 2 minutes to develop flavor.

   Time: PT2M

   Temperature: Medium heat

7. Add Tomatoes and Broth

   Pour in the crushed tomatoes, tomato sauce, and chicken broth. Increase heat and bring to a gentle boil, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑high heat

8. Season the Soup

   Add black pepper, dried oregano, onion powder, and a pinch of red pepper flakes. Stir well.

   Time: PT1M

9. Add Cream

   Stir in the heavy cream until fully incorporated.

   Time: PT1M

10. Cook Noodles

    Add the broken lasagna noodle pieces. Reduce heat to a simmer and cook until noodles are al dente, about 8 minutes.

    Time: PT8M

    Temperature: Simmer

11. Finish with Cheeses

    Stir in the ricotta, grated Parmesan, and shredded Mozzarella. Cook for 2 minutes until the cheeses melt and the soup is creamy.

    Time: PT2M

12. Garnish and Serve

    Add the chopped fresh parsley and basil, give a final stir, and ladle into bowls. Serve hot.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

22g

Carbohydrates

30g

Fat

15g

Fiber

4g