NUTRITION

SERVINGS

INGREDIENTS

4.5 oz ground turkey

0.25 tsp extra virgin olive oil

0.25 cup yellow onion

2 cloves garlic

0.5 cup tomato sauce

1.5 cups chicken bone broth

1 sheets whole wheat lasagna noodles

1 cup fresh baby spinach

0.25 cup part-skim ricotta cheese

1 tbsp grated parmesan cheese

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a large pot, heat the extra virgin olive oil over medium heat and sauté the diced yellow onion until translucent.

• 2

  Add the ground turkey to the pot, breaking it apart with a wooden spoon, and cook until browned and no longer pink.

• 3

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

• 4

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

• 5

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

• 6

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

• 7

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

• 8

  Ladle the soup into a bowl and top with the ricotta and parmesan mixture before serving.