Turkey & Veggie Lasagna Soup

In the winter I can't get enough soup! Besides the fact that soup is the ultimate comfort food I also love it because it's amazing leftover. However, my picky boyfriend "doesn't really like soup." Who doesn't like soup?!? Well, I finally found out that he doesn't like brothy soups, so I had to come up with something hearty that he would enjoy. There was no way I was going to be able to finish a whole bowl of soup by myself. 

So I made a healthy spin on a classic. This recipe uses ground turkey and low fat cheeses to lighten the calories without loosing that yummy classic lasagna flavor. I also snuck in a bunch of veggies in the mix. So yummy, healthy, and perfect for a cold winter day!

Turkey and Veggie Lasagna Soup

Ingredients:

2 tbsp. olive oil, divided

1 lb. ground turkey breast (99% lean)

½ large yellow onion, diced

3 cloves garlic, minced

4 cups low-sodium chicken or vegetable broth

1 (14.5 oz.) can Italian-style diced tomatoes

1 (8 oz.) can tomato sauce

1 (6 oz.) can tomato paste

1 medium zucchini, diced

1 medium yellow squash, diced

2 tsp. fresh oregano 

1 tsp. fresh thyme

1 tsp. fresh rosemary

1 tbsp. fresh basil leaves, chopped

1 tbsp. fresh parsley, chopped

1/2 tsp. red pepper flakes 

2 tsp. salt 

8 lasagna noodles 

4 cups fresh spinach leaves

 

Cheese topping:

8 oz. container part-skim ricotta cheese

½ cup reduced-fat mozzarella cheese, shredded

½ cup grated parmesan cheese

¼ cup fresh parsley, chopped

¼ cup basil leaves, chopped

½ tsp. salt

Directions:

1. In large fry pan, heat 1 tbsp. olive oil over medium heat. Add turkey and cook until fully cooked, stirring and crumbling frequently.

2. In large kettle, heat remaining 1 tbsp. olive oil over medium heat. Add onion and sautee until onion begins to soften, about 3-5 minutes. Add garlic and cook 30 seconds more.

3. Add broth, diced tomatoes, tomato sauce, tomato paste, zucchini, squash, and all spices. Mix, cover and simmer 30-45 minutes, stirring every 10 or 15 minutes.

4. For cheese topping, mix all ingredients together in a small bowl. Refrigerate until ready to serve. 

5. When soup is fully cooked, add the lasagna noodles to the soup. Cut them into bite-sized pieces if you'd like. Cook 9-12 minutes or until noodles are soft. Add the spinach and warm until wilted then ladle into soup bowls and top with a dollop of the ricotta cheese topping. Enjoy!

Ground Turkey Lasagna Rolls

Now that Chicago has decided to be extremely cold and stay frigid until spring, I find myself craving warm comfort food. Usually these dishes are super high calorie, so I like to find healthier substitutions. This recipe uses ground turkey instead of greasy pork or beef, skim milk ricotta, and fat free mozz. Each roll is only 260 calories each! Yum! 

Ground Turkey Lasagna Rolls

Ingredients:

32 oz. jar spaghetti sauce

1 lb. Jennie-O Italian Seasoned Lean Ground Turkey

12 lasagna noodles, cooked and drained

1 cup part-skim ricotta cheese

1 3/4 cup (1 bag) fat free shredded mozzarella cheese

Directions:

1. Preheat oven to 350. 

2. In large fry pan, cook turkey until browned, stirring occasionally. Once turkey is cooked, remove from heat.  Pour 1/2 container of spaghetti sauce in pan with cooked turkey. Stir until well combined. 

3. Cover bottom of lasagna pan with 1/4 jar of spaghetti sauce, spreading evenly. 

4. Place cooked noodles flat on wax paper. Spread a thin coating of ricotta cheese, covering each noodle. Spoon thin layer of meat mixture over ricotta. Sprinkle small amount of shredded mozzarella over meat mixture. Roll up noodles slowly and place seam sides down in baking dish. 

5. Ladle the remaining 1/4 jar of spaghetti sauce on top of lasagna rolls. Sprinkle with remaining mozzarella cheese.

6. Cover dish with aluminum foil and bake at 350 for 35-45 minutes or until cheese is melty. Enjoy!