Description
This nutrient-dense lasagna soup offers all the comfort of a classic baked dish without the lengthy prep time. By combining lean ground turkey, red lentils, and fiber-rich spinach in a one-pot meal, this recipe delivers high protein and hearty flavor. It is a perfect weeknight solution for meal prep, featuring broken lasagna noodles that cook directly in the savory tomato broth, saving time on cleanup while ensuring a delicious, satisfying experience for the whole family.
Ingredients
1 lb Ground Turkey (93% lean)
0.5 cup Red Lentils, rinsed
6 Lasagna sheets, broken into pieces
24 oz Marinara sauce (sugar-free)
6 cups Low-sodium beef or vegetable broth
3 cups Fresh baby spinach
0.5 cup Part-skim ricotta cheese
1 tbsp Olive oil
1 small onion, diced
2 cloves garlic, minced
Instructions
Heat olive oil in a large heavy-bottomed pot over medium heat.
Add ground turkey and brown until fully cooked through.
Stir in diced onions and minced garlic, sautéing until fragrant.
Add the marinara sauce, broth, and rinsed red lentils.
Simmer the mixture for 15 minutes until lentils soften.
Stir in the broken lasagna noodles and cook for 8-10 minutes until al dente.
Fold in the fresh baby spinach and cook until wilted.
Serve in bowls topped with a dollop of ricotta cheese.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
If the soup becomes too thick, add a splash of broth before reheating.
Ensure you use low-sodium broth to manage the salt content.
- Prep Time: 10
- Cook Time: 35
- Category: Lunch
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 55mg