Name: Turkey Lasagna Soup with Zucchini, Spinach, and Ricotta
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 1420 ml chicken or vegetable broth; 3 (398 ml) cans diced tomatoes; 3 cloves garlic; 1.02 kg ground turkey; 1 ½ small bunches Italian (flat-leaf) parsley; 9 no-boil lasagna noodles; 1 ½ (425 g) pkgs ricotta cheese; 3 (213 ml) cans tomato sauce; 3 medium zucchini squash; black pepper; crushed red pepper; Italian seasoning; onion powder; salt

Turkey Lasagna Soup with Zucchini, Spinach, and RicottaTurkey Lasagna Soup with Zucchini, Spinach, and Ricotta — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

1420 ml chicken or vegetable broth

3 (398 ml) cans diced tomatoes

3 cloves garlic

1.02 kg ground turkey

1 ½ small bunches Italian (flat-leaf) parsley

9 no-boil lasagna noodles

1 ½ (425 g) pkgs ricotta cheese

3 (213 ml) cans tomato sauce

3 medium zucchini squash

black pepper

crushed red pepper

Italian seasoning

onion powder

salt

Instructions

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Heat a large pot over medium heat.

Peel and mince the garlic.

Add ground turkey, garlic, onion powder, and crushed red pepper to the pot. Cook, breaking apart the meat with a spoon, until browned and crumbly, 3 to 4 minutes.

Small dice the zucchini.

Add the zucchini, tomato sauce, diced tomatoes, broth, and spices to the pot. Bring to a boil over high heat, then reduce heat to medium-low.

Break the lasagna noodles into bite-sized pieces. Add to the pot and stir; cover and simmer for 15 minutes.

Shave parsley leaves off the stems; discard the stems and mince the leaves.

Add spinach to the pot in handfuls, waiting for the spinach to wilt slightly before adding the next handful; cook until fully wilted, 2-3 minutes.

To serve, divide the soup between bowls and top with a large spoonful of ricotta and parsley. Enjoy!

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