NUTRITION

SERVINGS

INGREDIENTS

2.75 oz Boneless skinless chicken breast

1 tsp Extra virgin olive oil

0.25 cup Yellow onion

1 clove Garlic

0.5 cup Tomato puree

1.5 cups Chicken bone broth

1 oz Whole grain lasagna noodles

1 cup Fresh baby spinach

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Part-skim ricotta cheese

1 tbsp Grated parmesan cheese

1 tbsp Fresh basil

PREPARATION

• 1

  Heat the olive oil in a large pot over medium heat and sauté the chicken breast until it is browned on all sides.

• 2

  Add the diced yellow onion and minced garlic to the pot, cooking for 3 minutes until the onion is soft and fragrant.

• 3

  Pour in the tomato puree and chicken bone broth, then stir in the dried oregano, sea salt, and black pepper.

• 4

  Bring the liquid to a boil, add the broken lasagna noodles, and reduce the heat to simmer for 10 minutes until the pasta is tender.

• 5

  Stir in the fresh baby spinach until it is completely wilted and the soup is vibrant green.

• 6

  Serve the soup in a bowl topped with a dollop of ricotta cheese, a sprinkle of parmesan, and fresh basil.