YOUR SOLIN GENERATED RECIPE
Sautéed ground turkey and broken lasagna noodles simmered in a rich tomato broth, finished with a creamy dollop of herb-infused ricotta.
INGREDIENTS
6 oz ground turkey
1 tsp extra virgin olive oil
0.25 cup yellow onion
1 clove garlic
0.5 cup tomato puree
1 cup chicken bone broth
1 sheet lasagna noodles
1 cup fresh baby spinach
2 tbsp part-skim ricotta cheese
1 tbsp grated parmesan cheese
0.25 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh basil
PREPARATION
Heat olive oil in a pot over medium heat.
Add ground turkey and diced onion, cooking until meat is browned and onion is translucent.
Stir in minced garlic and dried oregano, sautéing for 1 minute until fragrant.
Pour in tomato puree and chicken bone broth, then bring to a gentle simmer.
Break the lasagna noodle into bite-sized pieces and add them to the pot.
Cook for 10-12 minutes until noodles are tender.
Stir in fresh baby spinach until wilted, then season with sea salt and black pepper.
In a small bowl, mix ricotta and parmesan cheese.
Ladle soup into a bowl and top with the cheese mixture and fresh basil.