Turkey lasagna soup

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• 93% lean ground turkey1 lb
• Medium yellow onion1
• Garlic cloves3
• Tomato paste2 tbsp
• Crushed tomatoes1 28-oz can
• Low-sodium chicken broth5 cups
• Regular lasagna noodles, broken into 2-inch pieces8 oz
• Baby spinach5 oz
• Whole-milk ricotta3/4 cup
• Shredded part-skim mozzarella3/4 cup
• Italian seasoning1 1/2 tsp
• Olive oil1 tbsp

How dinner comes together

1. 1

   Dice the onion and mince the garlic. Mix the ricotta and mozzarella in a small bowl with black pepper; refrigerate until serving.

2. 2

   Heat the olive oil in the pot over medium-high. Brown the turkey, breaking it into small crumbles, until no pink remains and it reaches 165°F, 5–6 minutes.

3. 3

   Add the onion and cook until translucent, 3 minutes. Stir in the garlic, tomato paste and Italian seasoning until fragrant and brick red, 1 minute.

4. 4

   Pour in the crushed tomatoes, broth and 1 cup water. Bring to a boil, add the noodle pieces one at a time so they do not clump, then reduce to a lively simmer.

5. 5

   Cook uncovered, stirring around the bottom every few minutes, until the noodles are al dente according to the package timing, usually 10–12 minutes.

6. 6

   Fold in the spinach until wilted, about 1 minute. Ladle into bowls and top each serving with a generous spoonful of the ricotta mixture.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• Milk
• Wheat

Equipment

• Large Dutch oven or soup pot
• Wooden spoon
• Ladle