NUTRITION

SERVINGS

INGREDIENTS

0.5 tsp Olive oil

5 oz Ground turkey

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Tomato puree

1.5 cups Chicken bone broth

1 sheet Whole wheat lasagna noodles

1 cup Fresh baby spinach

1 tbsp Part-skim ricotta cheese

0.5 tbsp Grated parmesan cheese

1 tsp Fresh basil

PREPARATION

• 1

  Heat the olive oil in a large pot over medium-high heat and add the ground turkey and diced yellow onion.

• 2

  Cook until the turkey is thoroughly browned and the onions are translucent, breaking the meat into small crumbles with a wooden spoon.

• 3

  Stir in the minced garlic, dried oregano, sea salt, and black pepper, cooking for one minute until the spices are fragrant.

• 4

  Pour in the tomato puree and chicken bone broth, then bring the mixture to a gentle boil.

• 5

  Break the whole wheat lasagna noodles into bite-sized pieces and add them to the pot.

• 6

  Reduce the heat to medium and simmer for 10-12 minutes, or until the pasta is tender and the soup has slightly thickened.

• 7

  Fold in the fresh baby spinach and stir until just wilted, then remove the pot from the heat.

• 8

  In a small bowl, stir together the ricotta and parmesan cheese, then dollop the mixture into the center of the soup and garnish with fresh basil.