Turkey Sausage and Kale ZENB Lasagna Soup


PREP TIME 20 minutes

COOK TIME 20 minutes

TOTAL TIME 40 minutes

Nutrition Facts


Serving Size: 328g
Servings: 8

Calories: 250

Amount per Serving*% Daily Value
Total Fat9g12%
Saturated Fat3.5g18%
Trans Fat0g
Dietary Fiber4g14%
Total Sugar2g
Vitamin A 10%
Vitamin C 4%
Vitamin D 0mcg 0%
Calcium 131mg 10%
Iron 2mg 10%
Potassium 298mg 6%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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.


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.


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.


Divide soup into bowls. Top with a ricotta, Parmesan and basil. Drizzle with remaining oil before serving,

Tasty Tips

To make this soup vegetarian, substitute plant-based Italian sausage for the turkey, and vegetable broth for chicken broth

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