EASY Gluten-Free Ground Turkey Lasagna Soup Recipe

Prep 2 cups of mushrooms using an egg slicer for uniform slices.

Dice one green zucchini into small pieces after cutting off the ends.

Finely dice 4 garlic cloves.

Dice half of an onion, using a wet paper towel to avoid tears.

Use a Vidalia chop wizard for a fine dice on the onion.

Prepare 4 cups of chicken stock, using Better Than Bouillon if preferred.

Heat an enameled cast iron Dutch oven over medium heat.

Add 1 tablespoon of light olive oil to the pot.

Add 1 pound of ground turkey and season with 1 teaspoon of coarse salt and 1 tablespoon of Italian seasoning.

Cook the turkey until browned and no longer pink, about 5 to 7 minutes, stirring every 30 seconds and covering with a lid.

Remove the browned turkey from the pot and set aside in a bowl.

Add diced onion to the pot and stir, adding another tablespoon of oil if needed.

Once the onions have softened, add the diced garlic, mushrooms, and zucchini, stirring to combine.

Cover and stir every 30 seconds to prevent overcooking.

When the vegetables are almost cooked, add 2 cups of spinach and stir in, covering for about a minute to wilt the spinach.

Pour in 4 cups of prepared chicken stock and a jar of marinara sauce, then add a small jar of tomato paste.

Return the cooked turkey to the pot.

Break 6 lasagna noodles into smaller pieces and add them to the soup, ensuring they are submerged.

Cover and simmer for 10 to 15 minutes until noodles are al dente.

In a separate bowl, blend 1 cup of cottage cheese until smooth using an immersion blender.

Combine the blended cottage cheese with 1 cup of grated mozzarella and 1/2 cup of grated Parmesan cheese, adding 2 teaspoons of dried parsley and mixing well.

Scoop the lasagna soup into bowls and top with the cheese mixture, allowing it to melt into the soup.

Equipment Needed

Spice Level:

Dietary

Allergens