One Pot Lasagna Soup

This might be my new fav recipe… the coziest, creamiest, one pot soup!

Ingredients:

-4 cups chicken broth or one 32 oz container

-3 bell peppers diced (about 2 cups)

-1 whole sweet yellow onion

-1 TB minced garlic

-5 big carrots diced (about 2 cups)

-2 TB tomato paste

-2 14 oz containers of fire roasted tomatoes

-1 14 oz can of tomato sauce

-12 oz COOKED 99% extra lean ground turkey (weigh once cooked) - can use any meat you want here

-6 pieces of dry lasagna noodles

-Pink salt & pepper to taste

-1 TB Italian seasoning

-2 stevia packets (helps w/ the acidity in the tomatoes)

-If you like more spice, add in crushed red pepper flakes

-Fresh basil as you serve

Topped with cheese mixture (optional):

-30g reduced fat grated parm cheese

-80g fat free mozzarella or cheese of choice

-1/2 cup or 114g ricotta of choice

Mixed cheeses and it came out to be 234 grams— which divided into 6 servings was 39g weighed out per “dollop” on-top of each serving of soup!

If you want exact marcos for each bowl with the added cheese mixture, that is how I calculated it.

Details:

-Dice up carrots, onions, peppers & place in stock pot with avocado spray (can use oil but will increase fat content), saute on medium heat, with lid on to steam and soften veggies, stirring every few minutes.

-While the veggies are cooking, saute the meat in a separate pan until browned.

-Add chicken broth, cooked meat, fire roasted tomatoes, tomato sauce and spices, all into the stock put and bring to a boil.

-Add noodles and cover pot to cook them for 10-12 minutes, then make sure noodles are cooked through.

-Let simmer to 30min to an hour to let flavors combine.

(makes 6 servings)

Top with the cheese mixture (39g) on top of 1 serving of the soup is 626g

310 calories (4f/40c/27p)

To be able to log this recipe search in MFP: “Lifting Lex’s Lasagna Soup”