Lasagna Soup with Turkey
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How Plus works- 585
- CALORIES
- 47g
- PROTEIN
- 55g
- CARBS
- 19g
- FAT
Macros are for one serving as written. Make gives you more servings of the same size; Portion resizes one serving and moves the macros with it.
Ingredients
- 160g (5.5 oz) ground turkey, 93%
- 150g (2/3 cup) tomato passata
- 50g (1.75 oz) lasagne sheets, broken
- 30g (1/4 cup) mozzarella, grated
- 50g (1/2) onion, diced
- 2 garlic cloves (6g), minced
- 350ml (1.5 cups) chicken stock
- 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp fine salt
- 1/4 tsp chilli flakes; 6 basil leaves
9 ingredients, each with the gram weight the macros above were computed from.
Method
- Brown the turkey in a dry pan, leaving it still 3 min first. Turkey is lean and will steam grey if you stir it early.
- Add the onion and garlic and cook 4 min until soft.
- Stir in the oregano, dried basil, chilli flakes and salt and toast 30 seconds.
- Add the passata and cook it hard 4 min until it darkens - this kills the raw tin taste before the stock dilutes it.
- Pour in the stock, bring to a simmer, then add the broken lasagne sheets.
- Simmer 10-12 min, stirring now and then so the pasta does not stick to the base.
- Serve with the mozzarella scattered on top and the fresh basil torn over - the residual heat melts it into strands.
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How Plus worksTip: cook the passata down before the stock goes in. Once it is diluted you can simmer for an hour and it will still taste faintly of the tin.
EquipmentMedium saucepan
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KeepsFridge 3 days, though the pasta keeps drinking the broth - add 100ml stock when reheating.
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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.