Lasagna Soup
Try this Lasagna Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 6 cups chicken broth
- 3 cloves garlic minced
- 1 tsp salt
- olive oil
- parmesan cheese
- 1 pound ground turkey
- 1/2 cup parmesan cheese
- 1 onion, diced
- 2 bay leaves
- 1 tsp pepper
- 2 tsp italian seasoning
- 8 oz mushrooms chopped
- 1-2 carrots, diced
- 3 italian sausage links (i used turkey sausage) sliced or castings removed
- 1 28 oz can tomato sauce
- 1 15 oz container ricotta cheese
- 1 pound of your favorite pasta cooked to package directions
- fresh parsley and basil
- Carbohydrate 16.5125849261215 g
- Cholesterol 5826.75170717922 mg
- Fat 1126.75167644216 g
- Fiber 3.5227765738514 g
- Protein 1481.37405894942 g
- Saturated Fat 324.154286190972 g
- Serving Size 1 1 recipe (8528g)
- Sodium 5692.02174089393 mg
- Sugar 12.9898083522701 g
- Trans Fat 97.0272039060949 g
- Calories 16513 calories
Cook the pasta according to package directions. Drain and set aside.Coat the bottom of a large stock pot with olive oil. Add the onions, garlic, carrots and mushrooms. Saute for about 5 minutes. Add the ground turkey, sausage, salt, pepper, bay leaves and Italian seasoning. Cook until meat is no longer pink.Add the tomato sauce and chicken broth and simmer for 30 minutes. Do not boil just simmer on a medium low heat.Stir in the ricotta and Parmesan cheese until melted.Place a handful (or whatever size you like) of pasta in a bowl. Ladle the soup over the pasta and top with chopped parsley, basil and more Parmesan cheese.
