Make a healthier twist on traditional lasagna with this Gluten-Free Ground Turkey Lasagna Soup Recipe. Made with your favorite noodles, ground turkey, marinara sauce, cheeses, and veggies, it’s a simple and delicious meal the whole family will love. Plus, it’s cooked in one pot for easy cleanup and makes convenient leftovers. Don’t miss out on this viral TikTok recipe trend
Delicious and Healthy Gluten-Free Ground Turkey Lasagna Soup Recipe
Make my Gluten-Free Ground Turkey Lasagna Soup Recipe, which is a healthier twist on traditional lasagna. This healthy lasagna soup recipe is made with your favorite lasagna noodles, ground turkey or beef, a jar of marinara sauce, cottage cheese, mozzarella cheese, and parmesan cheese. I also sneak in some extra veggies, including fresh zucchini, mushrooms, spinach, and onion.
This easy lasagna soup features simple ingredients found at your local grocery store and is the perfect meal the whole family will love when comfort food is on the menu. And the best part is my recipe is cooked in one large pot and makes delicious and convenient leftovers.
This is a viral TikTok recipe trend we’ve made part of our weeknight dinner line-up. VIEW FREE RECIPE CARD.
Hello, my name is Nicole Bonilla. I’m an urban cowgirl deliciously supporting your digestive and mental health.
#lasagnasoup #groundturkey #turkeylasagna #turkeylasagnasoup #glutenfreelasagna #glutenfree #healthydinnerrecipe #veggielasagna
Transcript – EASY Gluten-Free Ground Turkey Lasagna Soup Recipe
I’m showing you how to enjoy everything you love about lasagna but in less time and with even more flavor as lasagna soup I’m using ground turkey and adding some subtle vegetables including zucchini mushrooms onions and spinach they add to the incredible Italian flavor then it’s topped with a mixture of cottage cheese Mozzarella and.
Parmesan cheese and the best part is that it’s all made in one pot we’re going to start by prepping our vegetables I took about 2 cups of mushrooms and then I just put them inside of my little egg slicer lowered the handle and instantly had these very uniformly little sliced mushrooms it’s very # satisfying another vegetable that.
I love to hide in a lot of my meals are zucchini because they’re very subtle in flavor but they also add a lot of nutritional value so we’re going to take one green zucchini cut off the ends and then I’m dicing them up nice and small then next I have four garlic cloves that I have already peeled and then I’m just going to give them a real fine dice this.
Is where it really starts to smell Italian in here next I’m going to dice half of an onion and a really great hack I learned to help keep the onion from making your eyes water is to take a paper towel and just soak it in some water and then place it on your cutting board right next to your onion and then as you’re slicing your onion all those.
Vapors are attracted to the moisture of the paper towel and not your eyes so far so good and to give these onions an extra fine dice I’m going to use my Vidalia chop wizard just Place some of the onions right over the grate and press it down now our onions are nice and finely diced and then I also have two cups of.
Spinach leaves that are ready to go and the last thing we want to prep is our chicken stock and we’re going to want four cups you can use a carton of store-bought chicken stock or you can mix your own I really like using this better than Buon cuz all I need is one teaspoon per cup of water and then I don’t have to store any larger cartons.
In my pantry now that our ingredients are prepped we can start making our soup to make the soup you can use any large sturdy pot I’m going to use my enameled cast iron Dutch oven and I’ve brought it over medium heat and then I’m going to add about a tablespoon of some light olive oil and then I’ll drop in one lound of ground turkey and then I’m.
Going to season it with about a teaspoon of some coar sea salt and a tablespoon of Italian seasoning and then I’ll go ahead and start breaking it up and stirring in the seasoning and then we’ll let this cook until it’s lightly browned and we don’t see any more pink and help speed that up I’m going to go ahead and put on my lid but then I’ll check it and.
Stir it about every 30 seconds I’m just stirring my meat occasionally and flipping it over so that it can cook through evenly then putting the lid back on well it’s been about 5 to 7 minutes and our meat is now browned and cooked through so I’m going to go ahead and remove it from the pan and just transfer it to a bowl and now I’m going to add in.
Our onions give those a good stir since I didn’t have too much liquid left over for my meat I’m going to go ahead and add about another tablespoon of oil just make sure we have enough liquid in the bottom now that the onions have had a chance to soften I’m going to drop in our garlic and our mushrooms and our zucchini I’ll give all of these a quick.
Stir season them with a little bit of salt and then I’m going to put my lid back on and then about every 30 seconds I’m going to go ahead and give them a good stir just make sure nothing’s getting overcooked on the bottom oo those vegetables are looking really good and now that they’re almost completely cooked I’m going to go ahead and dump in.
Our two cups of spinach and then stir those in and I’ll put the lid back on for about another minute just to give the spinach time to wilt so it’s been about a minute or two and it looks like our spinach is nice and wilted so I’ll go ahead and just give that a quick stir and now we can pour in our four cups of prepared chicken stock next you want to.
Add a jar of your favorite marinara sauce and this Rouse homemade is my favorite because it’s made with all natural ingredients and without any added sugar so I’m going to go ahead and just pour in the entire jar and to enhance that tomato flavor I’m going to add one small jar of tomato.
Paste and then we can add in our cooked turkey that’s just been hanging out and last but not least we can add our lasagna noodles and this joio brand is my favorite because it’s made with organic brown rice pasta and I have found that about six lasagna noodles works great so you just take your noodles and simply break them into some.
Smaller pieces and drop them right into your soup and then we want to make sure that they’re all submerged and then we’re going to put our lid back on and then we’re going to let this simmer for about 10 to 15 minutes until the noodles are alente which means that they can be cut with a fork well it’s been about 15 minutes that our soup has been.
Boiling oh my goodness that looks so good so as soon as those noodles are soft the soup is done and ready to serve one of the defining characteristics of lasagna is having that cheese mixture we’re going to make it separate and then add it into each individual bowl of soup now typically ricotta cheese is used but I really like using cottage cheese.
Cheese to get that extra protein boost but I also like to have it Blended smooth so it no longer has that curdle cheese texture so I’m just going to add one cup to the chopper cup of my immersion blender and then put on the lid and mix it until smooth now I’m just going to add it to a mixing bowl and then we’re going to add one cup.
Of grated mozzarella cheese as well as half a cup of grated Parmesan cheese I prefer to buy the blocks of cheese and then grate it myself because the pre-shredded cheese that you buy the grocery store has been coated in cellulose which keeps those little strands from sticking together and for a little extra flavor I’m adding 2.
Teaspoons of dried parsley and then we’ll just mix this together with the spatula well now we are ready to assemble our lasagna soup so I’ll get a nice big scoop in my bowl and then I’ll just take a scoop of our cheese mixture and then with my spoon I’ll gently cover it in some soup which is going to immediately start to melt down all that.
Delicious cheese o look at that just like a traditional lasagna you can add as little or as much as you like and as an add a garnish you can add a few sliced olives in my opinion is always a good idea now we’ll get a nice bite blow on it so it’s not too hot that tastes so good that is like getting a warm hug from lasagna as soon.
As you bite in you get this explosion of incredible Italian flavors you get the flavors that are already in your tomato sauce and then you get those really soft soft and garlicky vegetables and then you buite into that very flavorful ground turkey this is one of my family’s favorite recipes and I love making it because it is so much easier than a.
Traditional lasagna and I love sharing these creatively healthy recipes to help us all replace some of those process foods with some more natural ingredients well thank you so much for hanging out with me today in my kitchen I’ve included a link to the full recipe in the video description below and it’s on my website Chanel tumi.com and I also.
Invite you to like And subscribe to my channel and if you know someone else who you think would love a warm hug from this lasagna soup please share this video with them and I cannot wait to have you hang out with me again in my kitchen
