Description
Hearty turkey and crushed tomatoes meld with tender gluten-free noodles in a slow-cooked broth spiced with oregano and basil, finished with creamy ricotta swirl and melty mozzarella for a comforting, protein-rich meal.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 cup chopped onion
- 2 cloves minced garlic
- 1 red bell pepper chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes
- 28 ounces crushed tomatoes
- 4 cups low-sodium chicken broth
- 4 gluten-free lasagna noodles broken
- 1 cup part-skim ricotta cheese
- 1/2 cup plain nonfat Greek yogurt
- 1 cup baby spinach
- 1/2 cup shredded part-skim mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Heat olive oil in a skillet over medium heat and sauté ground turkey, onion, and garlic until turkey is browned and onions are translucent.
- Transfer the turkey mixture to a crockpot; add bell pepper, oregano, basil, crushed red pepper flakes, crushed tomatoes, and chicken broth. Stir to combine.
- Add broken gluten-free lasagna noodles, cover, and cook on low for 4 to 6 hours or on high for 2 to 3 hours.
- About 30 minutes before serving, stir in baby spinach until wilted.
- In a small bowl, whisk together ricotta cheese and Greek yogurt until smooth; stir into the soup and cook until heated through.
- Ladle soup into bowls and top each serving with shredded mozzarella and grated Parmesan.
Notes
- Browning the turkey first adds extra flavor but can be skipped for a quicker prep.
- Customize heat level by increasing or omitting crushed red pepper flakes.
- For an extra protein boost, stir in a can of rinsed white beans with the tomatoes.
- Leftovers freeze well; thaw overnight in the refrigerator and reheat gently on the stove.