Ground Turkey Lasagna Soup

Lasagna and soup combined?? Say no more...

Two of my favorite things ever, combined make a glorious soup. Especially on these COLD winter days we have been having. And leftovers?!? You’ll hope you have some! I think this soup is almost better the next day!

A lighter version of an all time favorite! Add a spoonful of cheesy goodness on top to melt into the soup and it is heaven in a bowl. Drizzle with your favorite olive oil and you know how much I love to finish with a sprinkling of sea salt. I promise this will be a favorite in your Creme recipe file. So make a big batch and save some extra for your next days lunch. Enjoy! Xoxo

xoxo,

Paula

Ground Turkey Lasagna Soup

Ingredients:

3 large Carrots, diced

2 stalks Celery, diced

1 medium Yellow onion, diced

4 cloves garlic, minced

19 oz. 93% Ground turkey

8 oz. Frozen green beans

1 tsp. Salt

1/4 tsp. Pepper

1 1/2 tsp. Basil

1/2 tsp. Oregano

Pinch red pepper

1 can Tomato juice

1 small can Beef broth

1-2 tbsp. Tomato paste

8 oz. pasta

Cheese Topping:

Parmesan rind (in soup)

3/4 cup Ricotta

1/3 cup Parmesan

1/3 cups Soft provolone, shredded

1/4 tsp. Granulated garlic

1/4 tsp. Pepper

Simmer top ingredients together for 20 min. Bring to a boil and add in the pasta (lasagna or similar). Cook 10-12 minutes more. Makes the soup nice and thick! Serve with a scoop of ricotta provolone mixture and drizzle with olive oil. Sprinkle with Maldon Sea Salt flakes. Enjoy!