Turkey Sausage and Kale ZENB Lasagna Soup

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, uncooked
• 2 teaspoons olive oil infused with basil, 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

INSTRUCTIONS

1.

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,