Turkey Sausage and Kale ZENB Lasagna Soup
PREP TIME 20 minutes
COOK TIME 20 minutes
TOTAL TIME 40 minutes
Serving Size: 328g
|Amount per Serving*||% Daily Value|
Snow is falling and soup is calling! This dish will warm you from the inside out. Showcasing ZENB Lasagna, kale, and tender turkey sausage, this dish is low in fat. Remember the crusty bread for dipping!
- 2 sheets ZENB Yellow Pea Lasagna
- 2 teaspoons ZENB Final Flair Herby Infused Olive Oil, divided
- 1 pound Italian seasoned ground turkey
- 2 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes, drained
- 2 cups kale, stemmed, coarsely chopped
- 1 cup part-skim ricotta
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
Break ZENB Lasagna into large pieces.2.
Heat 1 teaspoon ZENB Finishing Oil in large pot on medium-high heat. Cook turkey 4-5 minutes until browned, breaking up large pieces with a wooden spoon. Add garlic; cook 30 seconds until fragrant. Stir in broth and tomatoes and bring mixture to a boil.3.
Reduce heat to medium-low. Add broken ZENB Lasagna pieces; cook 10-12 minutes until pasta is tender. Stir in kale; cook for 1-2 minutes until kale is wilted.4.
Divide soup into bowls. Top with a ricotta, Parmesan and basil. Drizzle with remaining oil before serving,
To make this soup vegetarian, substitute plant-based Italian sausage for the turkey, and vegetable broth for chicken broth
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