Lasagna Soup with Pumpkin-Tomato Base and Kale
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Cutting board
- 1 Knife
- 1 measuring cup
- 1 Ladle
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey or beef
- 1 medium onion diced
- 3 clove garlic minced
- 2 cup chicken broth
- 1 cup canned pumpkin puree
- 1 can diced tomatoes 15 ounces
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 lasagna noodles broken into pieces
- 2 cup kale chopped
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup mozzarella cheese shredded
Instructions
- Heat olive oil in a large pot over medium heat.
- Add ground turkey or beef, onion, and garlic to the pot and cook until the meat is browned.
- Stir in chicken broth, pumpkin puree, diced tomatoes, oregano, basil, salt, and pepper.
- Bring the mixture to a boil.
- Add broken lasagna noodles to the pot and reduce heat to a simmer.
- Cook until noodles are tender, about 15 minutes.
- Stir in chopped kale and cook for an additional 5 minutes.
- Remove pot from heat and let the soup rest for 5 minutes.
- Serve soup in bowls and top each serving with ricotta, Parmesan, and mozzarella cheese.
Notes
When breaking the lasagna noodles, try to keep the pieces fairly uniform for even cooking. You can substitute turkey or beef with a plant-based protein for a vegetarian version. Adjust the seasoning to taste, adding more herbs or spices as desired. If you prefer a spicier soup, consider adding a pinch of red pepper flakes.
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