NUTRITION

SERVINGS

INGREDIENTS

1 tsp avocado oil

3 oz ground turkey

0.25 cup diced yellow onion

1 clove minced garlic

0.5 tsp dried oregano

1.5 cup chicken bone broth

0.5 cup tomato puree

0.25 tsp sea salt

0.25 tsp black pepper

1 sheet whole grain lasagna noodles

1 cup fresh baby spinach

2 tbsp part-skim ricotta cheese

1 tbsp grated parmesan cheese

0.25 tsp lemon zest

PREPARATION

• 1

  Heat the avocado oil in a large pot over medium-high heat.

• 2

  Add the ground turkey and diced yellow onion, sautéing until the turkey is browned and the onion is translucent.

• 3

  Stir in the minced garlic and dried oregano, cooking for 1 minute until fragrant.

• 4

  Pour in the chicken bone broth and tomato puree, then season with the sea salt and black pepper.

• 5

  Bring the soup to a boil, then add the broken lasagna noodles and reduce heat to a simmer.

• 6

  Cook for 10-12 minutes until the noodles are tender, using this time to mix the ricotta, parmesan, and lemon zest in a small bowl.

• 7

  Stir the fresh baby spinach into the pot until it is just wilted.

• 8

  Serve the soup in a deep bowl topped with a dollop of the creamy ricotta mixture.