I Tried To Make Lasagna Soup. Amateur Cook Challenge and Review

Ingredients

• 32 oz Ground Turkey (2 x 16‑oz packages, 93% lean)
• 2 tbsp Olive Oil (extra virgin)
• 2 cloves Garlic (minced)
• 1 cup Onion (minced, about 1 medium onion)
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Crushed Red Pepper Flakes (adjust to heat preference)
• 1 tsp Fennel Seeds (lightly toasted)
• 1 tsp Smoked Paprika (for depth of flavor)
• 1 tsp Salt (to taste)
• 4 cup Unsalted Beef Broth (low sodium)
• 1 can Tomato Sauce (15 oz, plain)
• 2 cans Fire Roasted Diced Tomatoes (14.5 oz each)
• 8 oz Lasagna Noodles (broken into bite‑size pieces)
• 15 oz Ricotta Cheese (whole container)
• 0.5 cup Parmesan Cheese (grated)
• 2 tbsp Parsley (fresh or pre‑packaged, chopped)
• 1 tbsp Basil (fresh, chopped (optional))

Instructions

1. Prep Aromatics and Spices

   Finely mince the garlic, dice the onion, and lightly toast the fennel seeds in a dry skillet for 30 seconds. Measure out pepper, crushed red pepper, smoked paprika, and salt.

   Time: PT5M

2. Brown the Turkey

   Heat olive oil in the skillet over medium heat. Add the ground turkey, breaking it up with a wooden spoon. Sprinkle with salt, black pepper, crushed red pepper, fennel seeds, and smoked paprika. Cook until no pink remains, about 7 minutes.

   Time: PT7M

   Temperature: medium

3. Sauté Onion and Garlic

   Add the minced onion and garlic to the skillet with the turkey. Sauté until the onion becomes translucent, about 2 minutes.

   Time: PT2M

   Temperature: medium

4. Build the Soup Base

   Transfer the turkey mixture to the large pot. Add beef broth, tomato sauce, and fire‑roasted diced tomatoes. Stir to combine and bring to a light boil.

   Time: PT5M

   Temperature: medium‑high

5. Simmer and Adjust Seasoning

   Reduce heat to low and let the soup simmer for 15 minutes. Taste and adjust with extra smoked paprika, garlic powder, onion powder, or fresh basil as desired.

   Time: PT15M

   Temperature: low

6. Add Lasagna Noodles

   Break the lasagna noodles into bite‑size pieces and add them to the simmering soup. Cook for about 7 minutes, stirring occasionally, until the noodles are al dente.

   Time: PT7M

   Temperature: medium

7. Prepare Ricotta Topping

   In a mixing bowl, combine the ricotta cheese, grated Parmesan, and chopped parsley. Mix until smooth.

   Time: PT3M

8. Serve

   Ladle hot soup into bowls. Drop a generous spoonful of the ricotta mixture on top and let it melt slightly before eating.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g