Ingredients
Scale
- 1 tbsp olive oil
- 1 lb lean ground turkey
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 6 cups chicken or bone broth
- 1 (15 oz) can brown or green lentils, rinsed and drained
- 2 tbsp tomato paste
- 1 tbsp Italian seasoning
- 1/2 tsp red pepper flakes
- 8 oz high-protein pasta (like chickpea or lentil pasta), in a lasagna noodle shape or similar
- 1 cup plain Greek yogurt
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the ground turkey and onion, breaking the meat apart. Cook for 5-7 minutes until browned. Add the garlic and cook for 1 minute more.
- Add the crushed tomatoes, broth, rinsed lentils, tomato paste, Italian seasoning, and red pepper flakes. Stir well, scraping the bottom of the pot.
- Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for at least 30 minutes for the flavors to meld (the longer, the better).
- While the soup simmers, bring a separate pot of salted water to a boil. Cook the high-protein pasta according to its package directions for al dente. Drain it well.
- In a small bowl, mix the Greek yogurt and Parmesan cheese.
- Ladle the hot soup into bowls. Add a portion of the separately-cooked noodles to each bowl. Top with a dollop of the Greek yogurt mixture and a sprinkle of mozzarella.
Notes
- Cook pasta separately to maintain texture.
- Let soup simmer longer for deeper flavor.
- Adjust red pepper flakes for preferred spice level.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 65mg