Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 1 lb Lean Ground Turkey (or Beef)
  • 1 medium Yellow Onion, diced finely
  • 2 medium Carrots, peeled and diced
  • 2 stalks Celery, diced
  • 4 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1 large Bay Leaf
  • 1 (28 oz) can Crushed Tomatoes
  • 6 cups Low Sodium Chicken Stock
  • 6 sheets Lasagna Noodles, broken into 1-inch pieces
  • Salt and Black Pepper, to taste
  • 2 Tbsp Fresh Parsley, chopped (for finishing)
  • 8 oz Low-Fat Ricotta Cheese
  • 1/4 cup Grated Parmesan Cheese
  • 1/2 tsp Lemon Zest
  • Pinch of Salt (for topping)

Instructions:

  1. Prep the Kit: Chop the onion, carrots, and celery (the soffritto). Measure out the stock, tomatoes, and spices. Break the lasagna sheets into rough 1-inch shards.
  2. Make the Topping: In a small bowl, combine the ricotta, Parmesan, lemon zest, and a tiny pinch of salt. Mix thoroughly until smooth and set aside in the refrigerator.
  3. Brown the Meat: Heat the olive oil in the Dutch oven over medium-high heat. Add the ground turkey. Season lightly with salt and pepper and cook, breaking up the meat, until thoroughly browned. Remove the meat and set aside.
  4. Sauté the Soffritto: Reduce the heat to medium. Add the diced onion, carrots, and celery to the pot. Sauté gently for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
  5. Aromatics and Spices: Stir in the minced garlic, dried oregano, and dried basil. Cook for 1 minute until fragrant.
  6. Deglaze and Simmer: Return the cooked meat to the pot. Pour in the crushed tomatoes and the chicken stock. Add the bay leaf. Bring the mixture to a rolling boil, then reduce the heat immediately to low. Cover and simmer gently for 20 minutes to allow the flavors to marry.
  7. Cook the Pasta: Increase the heat back to medium-low. Stir in the broken lasagna pieces. Cook uncovered for 8-10 minutes, or until the pasta is al dente.
  8. Final Seasoning Check: Remove the bay leaf. Taste the soup and adjust the salt and pepper as needed. If the soup is too thick, add a splash more stock or water.
  9. Serve: Ladle the hot soup into bowls. Top each serving with a generous dollop of the cold ricotta mixture. Finish with a sprinkle of fresh parsley and a grinding of black pepper.