Whoever posted the lasagna soup — THANK YOU! 😱 This bowl of comfort is pure warmth on a cold day. It’s rich, flavorful, and feels indulgent but made light and healthy!
🍅 Ingredients:
- ½ lb (225g) lean ground turkey or lean beef (93–99% lean)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (optional)
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce (no sugar added)
- 4 cups low-sodium chicken or beef broth
- 1½ tsp Italian seasoning
- ½ tsp crushed red pepper flakes (optional)
- Salt & pepper, to taste
- 3 lasagna noodles, broken into pieces (or use whole-wheat pasta)
- ½ cup light ricotta cheese
- ¼ cup part-skim mozzarella cheese
- 1 tbsp grated Parmesan cheese
- Fresh basil or parsley, for garnish
👩🍳 Directions:
- Brown the meat: In a large pot, cook the ground turkey over medium heat until browned. Drain any excess fat.
- Add veggies: Stir in onion, garlic, and bell pepper. Cook 3–4 minutes until softened.
- Add liquids: Pour in diced tomatoes, tomato sauce, and broth. Season with Italian herbs, red pepper flakes, salt, and pepper.
- Add noodles: Stir in broken lasagna noodles. Simmer uncovered for 15–20 minutes, stirring occasionally, until noodles are tender.
- Make it creamy: In a small bowl, mix ricotta, mozzarella, and Parmesan.
- Serve: Ladle soup into bowls and top each with a dollop of the cheese mixture. Sprinkle with fresh basil or parsley.
💚 Per Serving (Makes ~6 bowls):
- Calories: ~190
- Protein: 20g
- WW Points: 3–4 (depending on cheese choice)
