Lasagna Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey*
- 1 medium onion, chopped
- 1 jar (24 oz.) Victoria® Low Sodium Tomato Basil Pasta Sauce
- 1 carton (32 ounces) low-sodium chicken broth
- 8 uncooked lasagna noodles, broken into pieces
- 1 package (5 ounces) baby spinach
- 1 cup shredded mozzarella cheese, divided
- 2 tablespoons grated Parmesan cheese
- ½ cup ricotta cheese
- Fresh basil for serving
Directions
- Heat oil in large pot on medium-high heat. Add ground turkey and onions and cook 8 minutes or until turkey is no longer pink.
- Stir in sauce and broth and bring to a boil. Add broken lasagna noodles and simmer 12 minutes or until noodles are tender.
- Stir in spinach and cook 2 minutes or until wilted. Stir in ½ cup mozzarella and Parmesan cheese. Serve soup in bowls and evenly top with remaining mozzarella, ricotta cheese and basil.
Tips
*You can substitute chicken or turkey sausage for the ground turkey or use a combination of both.
