Monday, May 9, 2016

Lasagna Soup - Recipe


It's weird that they call this Lasagna Soup, especially because it's never turned out as a soup for me! It's more like a hearty pasta dish. It is incredibly scrumptious! 

Here is the recipe with my modifications - please note that I've doubled it. You can find the original recipe here.

Ingredients
  • 2 T extra virgin olive oil, plus more for drizzling
  • 2 organic onions, chopped
  • 1 lb natural or organic ground turkey
  • 1 T sea salt (or to taste)
  • 1 T freshly ground pepper (or to taste)
  • 2 pinches dried red pepper flakes
  • 6 cloves organic garlic, chopped
  • 1 T dried organic oregano
  • 2 T organic tomato paste
  • 8 C low-sodium organic chicken broth
  • 2 15 -ounce can organic crushed tomatoes
  • 2 C water
  • 1 lb organic whole wheat fusilli from Whole Foods
  • 2 C organic spinach, chopped
  • 1 C chopped fresh basil, plus thinly sliced leaves for topping
  • 1 C grated parmesan cheese (plus more for sprinkling, optional)
Instructions
  1. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. 
  2. Add the onions and stir until softened, about 4 minutes. Meanwhile, chop the garlic, measure out the tomato paste, and open the chicken broth and crushed tomatoes.
  3. Add the turkey, garlic, oregano, salt, and pepper. As you cook the mixture, break up the turkey with a wooden spoon. Cook until the turkey is browned, about 3 minutes. 
  4. Add the tomato paste and stir until darkened, about 2 minutes.
  5. Add the chicken broth, crushed tomatoes, and water. Cover and bring to a simmer.
  6. Uncover and cook until slightly reduced, about 10 minutes.
  7. Stir in the noodles and cook for 2 minutes less than the package recommends.
  8. Add the spinach, basil and parmesan; simmer 2 more minutes.
  9. Top with sliced basil and more parmesan.
Easy and filling. Makes about 6 servings. This one's a keeper!


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