Sometimes you’re just over the entire day, and all you really want to do is go home and indulge; am I right? I’ve been getting that feeling a lot lately.
I’ve also been eating a lot of pasta lately, too! So, Lasagna isn’t really one of my go-tos… not really a favorite of mine. But this creamy lasagna soup seriously hit it out of the ball park! I don’t think I’ll ever make layered lasagna ever again.
This is a put-everything-in-one-pot indulgence, and it’s so easy to make!
And even better to enjoy! Now, enough with the talking and let’s get to the yumminess.
HERE IS WHAT YOU’LL NEED:
1 lb ground turkey (85/15)
1 large onion
3 cloves garlic
1 carton chicken broth
1 jar pasta sauce (I used spicy marinara!)
1 can petite diced tomatoes
1 T Italian seasoning
1 t basil
1 t oregano
Salt and pepper, to taste
1 bay leaf
10 whole wheat lasagna noodles, broken into 2″ pieces
¼ fresh parsley, chopped
1 T sugar
½ C heavy cream
In a stock pot, sauté turkey and onions on medium heat until browned. Add garlic and sauté for 30 seconds. Drain any excess fat or liquids from the pan.
Tot he pot, add chicken broth, pasta sauce, tomatoes, Italian seasoning, oregano, salt, pepper, bay leaf and lasagna noodles. Bring to a boil and simmer for 30 minutes.
Discard the bay leaf and stir in sugar and heavy cream. If the consistency is too thick for your liking, thin it out with a little more chicken broth.
Garnish with fresh parsley and shredded cheese of your choice – and enjoy!