Viral lasagna soup

Ingredients

• 1 medium White Onion (peeled and diced)
• 1 medium Red Bell Pepper (seeded and diced)
• 1 medium Green Bell Pepper (seeded and diced)
• 1/4 cup Fresh Basil (chopped)
• 3 cloves Garlic (minced)
• 1 lb Ground Turkey (93% lean, preferably fresh)
• 0.5 lb Ground Turkey Sausage (spicy or mild, removed from casing if needed)
• 1 cup Diced Tomato (canned, drained)
• 1 cup Tomato Sauce (plain or seasoned)
• 1 tsp Granulated Sugar (to balance acidity)
• 1/2 cup Heavy Whipping Cream (full‑fat for richness)
• 4 cups Chicken Broth (low‑sodium)
• 2 cups Uncooked Pasta Noodles (small shapes like ditalini or broken lasagna noodles)
• 1 cup Mozzarella Cheese (shredded)
• 1/2 cup Parmesan Cheese (freshly grated)
• 1/2 cup Ricotta Cheese (for topping)
• to taste Seasonings (salt, black pepper, Italian seasoning, red pepper flakes)

Instructions

1. Prepare Vegetables

   Dice the white onion, red pepper, and green pepper into ½‑inch pieces. Mince the garlic and chop the fresh basil.

   Time: PT5M

2. Sauté Aromatics

   Heat 2 tbsp olive oil in the large pot over medium heat. Add the onion and peppers, sauté 4‑5 minutes until softened. Add the minced garlic and cook another 30 seconds.

   Time: PT5M

   Temperature: medium heat

3. Brown the Meat

   Add the ground turkey and ground turkey sausage to the pot. Break up with the spoon and cook until no longer pink, about 6‑7 minutes.

   Time: PT7M

   Temperature: medium‑high heat

4. Add Tomatoes and Sugar

   Stir in the diced tomato, tomato sauce, and 1 tsp sugar. Mix well and let the mixture simmer for 2 minutes.

   Time: PT2M

   Temperature: medium heat

5. Introduce Broth and Cream

   Pour in the chicken broth and bring the soup to a gentle boil. Once boiling, reduce to a simmer and stir in the heavy whipping cream.

   Time: PT5M

   Temperature: medium heat

6. Cook the Noodles

   Add the uncooked pasta noodles, stirring to submerge. Simmer uncovered until the noodles are al dente, about 12 minutes.

   Time: PT12M

   Temperature: medium heat

7. Incorporate Cheeses

   Stir in the shredded mozzarella and grated Parmesan until melted and evenly distributed.

   Time: PT3M

   Temperature: medium heat

8. Bake the Soup

   Transfer the entire pot to a 375°F pre‑heated oven (or pour into the baking dish). Bake uncovered for 30‑35 minutes until the top is bubbly and golden.

   Time: PT35M

   Temperature: 375°F

9. Finish and Serve

   Remove from oven, let sit 2 minutes. Ladle into bowls, top each with a spoonful of ricotta and a sprinkle of fresh basil.

   Time: PT2M

Nutrition Facts

Calories

918

Protein

120 g

Carbohydrates

47 g

Fat

28 g

Fiber

1.5 g