Lasagna Soup

posted by 6 years ago


2 tsp. olive oil

1 1/2 lbs. ground turkey

1 tsp. fennel seed

2 onions, finely chopped

4 garlic cloves, minced

2 tsp. oregano

1/2 tsp. red pepper flakes

2 Tbs. tomato paste

1 (28-ounce) can diced tomatoes, undrained

6 c. IMAGINE - Organic Low Sodium Free Range Chicken Broth

2 bay leaves

8 oz. De Boles Gluten Free Rice Spirals pasta

1/2 c. finely chopped fresh basil

8 oz. ricotta or low-fat cottage cheese

1/2 c. grated Parmesan

2 c. shredded mozzarella

Coarse salt & fresh ground pepper, to taste


In a large pot, heat the oil over medium heat. Add the turkey and sauté, breaking it up into small pieces with a wooden spoon, until the turkey is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sauté until softened, about 6 minutes. Add the garlic, oregano, fennel seed, and red pepper flakes and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. Add the undrained tomatoes, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes. Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste. In a small bowl, combine the ricotta, the Parmesan and the salt & pepper, if desired. To serve, place about 1 1/2 Tbs. of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.

tags:  soups, pasta, lasagna, hain, broth
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