NUTRITION

SERVINGS

INGREDIENTS

3 oz Ground turkey

1 cup Chicken bone broth

0.5 cup Tomato puree

0.5 sheets Whole wheat lasagna noodles

1 tbsp Part-skim ricotta cheese

0.5 tbsp Grated parmesan cheese

0.25 cup Yellow onion

1 clove Garlic

1 cup Fresh baby spinach

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh basil

PREPARATION

• 1

  In a medium pot over medium-high heat, brown the ground turkey with diced onion until the meat is cooked through and the onions are translucent.

• 2

  Add the minced garlic, dried oregano, sea salt, and black pepper, sautéing for 1 minute until fragrant.

• 3

  Pour in the chicken bone broth and tomato puree, stirring to combine and bringing the mixture to a gentle boil.

• 4

  Break the lasagna noodles into bite-sized pieces and add them to the pot, reducing heat to medium-low and simmering for 10-12 minutes until the noodles are tender.

• 5

  Stir in the fresh baby spinach during the last minute of cooking until just wilted.

• 6

  In a small bowl, mix the ricotta cheese with the grated parmesan.

• 7

  Ladle the soup into a bowl and top with the ricotta mixture and fresh chopped basil.