How To Make Lasagna Soup

Ingredients

• 2 lb Ground Turkey (lean, 93% lean)
• 1 large Bell Pepper (diced)
• 1 medium Onion (diced)
• 3 cloves Garlic (minced)
• 2 tbsp Tomato Paste (concentrated)
• 1 cube Beef Bouillon (or 1 tsp bouillon powder)
• 1 can Diced Tomatoes (14.5 oz, undrained)
• 6 cup Beef Stock (low‑sodium)
• 2 cup Fresh Spinach (chopped)
• 0.25 cup Fresh Basil (chopped, plus extra for garnish)
• 1 cup Ricotta Cheese (full‑fat)
• 1 cup Mozzarella Cheese (shredded)
• 0.5 cup Parmesan Cheese (freshly grated)
• 1 pinch Ground Nutmeg (freshly grated if possible)
• 8 oz Mafaldine Pasta (broken into thirds)
• 1 cup Heavy Cream (cold)
• 1 tsp Italian Herb Seasoning (or homemade blend)
• 1 tsp All‑Purpose Seasoning (salt and pepper blend)
• 1 tsp Sugar (balances acidity)
• 0.5 cup Shredded Cheese (any meltable cheese, used to thicken)

Instructions

1. Prep All Ingredients

   Dice the bell pepper and onion, mince the garlic, chop the spinach and fresh basil, shred the mozzarella, grate the Parmesan, and measure out the remaining ingredients.

   Time: PT10M

2. Brown the Ground Turkey

   Heat the Dutch oven over medium‑high heat, add the ground turkey and crumble it with a wooden spoon. Cook until no longer pink, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑high

3. Sauté Vegetables

   Add the diced bell pepper, onion, and minced garlic to the browned turkey. Sauté for 3 minutes until the vegetables soften.

   Time: PT3M

   Temperature: Medium

4. Build the Soup Base

   Stir in the tomato paste, beef bouillon, diced tomatoes (with juices), and beef stock. Bring the mixture to a gentle boil.

   Time: PT2M

   Temperature: Medium

5. Cook the Pasta

   Add the broken mafaldine pasta to the simmering broth. Cook, stirring occasionally, for 10 minutes or until al dente.

   Time: PT10M

   Temperature: Medium

6. Prepare the Ricotta Mixture

   In a mixing bowl, combine ricotta, shredded mozzarella, grated Parmesan, chopped spinach, chopped basil, a pinch of nutmeg, Italian herb seasoning, all‑purpose seasoning, and sugar. Mix until smooth.

   Time: PT5M

7. Add Cream and Shredded Cheese

   Stir the cold heavy cream and shredded cheese into the soup, reducing the heat to low. Cook for 2 minutes, allowing the cheese to melt and the soup to thicken.

   Time: PT2M

   Temperature: Low

8. Finish with Ricotta Mixture

   Fold the ricotta mixture into the soup, stirring gently until just incorporated. Let sit off the heat for 3 minutes so the flavors meld.

   Time: PT3M

9. Serve

   Ladle the soup into bowls, garnish with extra fresh basil leaves and a sprinkle of grated Parmesan if desired.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

28g

Carbohydrates

32g

Fat

15g

Fiber

4g