Best Leftover Turkey Lasagna soup
This Best Leftover Turkey Lasagna soup is creamy comforting white soup that can be made the day after any big holiday as it uses your leftover turkey meat which all comes together in under 30 minutes time.
You may also love these Leftover Mini Turkey Pot Pies
WHY YOU WILL LOVE THIS RECIPE
You can also use ground turkey or chicken in replace of leftover turkey. You can also use shredded chicken instead of turkey
Either way this recipe will create a comforting soup that is ready in under 30 minutes and is a healthy meal that the whole family will enjoy.
HOW TO MAKE LASANGA SOUP WITH A WHITE SAUCE BASE
You use either homemade chicken bone broth mixes with ricotta and parmesan cheese vs adding tomatoes. That will create a great base, along with onions, garlic and seasonings.
HOW TO MAKE CREAMY WHITE TURKEY LASAGNA SOUP
- Sauté over medium heat for 2 minutes then add in the olive oil and diced onions and garlic.
- Sauté till fragrant then stir in the chicken or turkey bone broth
- Season well with salt and pepper and Italian seasonings
- Add in the shredded turkey meat
- Turn the heat down to a low-medium and slip each lasagna pasta in half before adding into the soup
- Stir well then add the cream and either spinach or kale
- Toss in the parmesan and ricotta cheese and stir well till melted
- Cover and cook till the pasta is tender
- Serve hot with extra cheese onto if desired
Remember to always have fun and experiment with your cooking! Whether you’re a seasoned cook or a beginner in the kitchen, this dish is sure to impress and satisfy. As Julia Child once said, “Cooking is like love, it should be entered into with abandon or not at all.” So go ahead and give this recipe a try, and don’t be afraid to add your own flair to it. Bon appetite!
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Creamy White Turkey Lasagna Soup
Ingredients
- 2 cups of shredded leftover turkey meat
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 2 tbsp butter
- 8 lasagna noodles broken into pieces
- 6 cups of chicken stock (ideally bone broth)
- 1 cup heavy cream
- 1/4 cup ricotta cheese
- 1/2 cup parmesan cheese
- 4 cups chopped kale or spinach
- 1 large onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 tbsp Italian seasoning
- 1 tbsp garlic powder
Instructions
- Melt the butter and flour together in a large pot.
- Sauté over medium heat for 2 minutes then add in the olive oil and diced onions and garlic.
- Sauté till fragrant then stir in the chicken or turkey bone broth
- Season well with salt and pepper and Italian seasonings
- Add in the shredded turkey meat
- Turn the heat down to a low-medium and slip each lasagna pasta in half before adding into the soup
- Stir well then add the cream and either spinach or kale
- Toss in the parmesan and ricotta cheese and stir well till melted
- Cover and cook till the pasta is tender
- Serve hot with extra cheese onto if desired
Notes
You can also use shredded chicken
Nutrition Information:
Yield: 7 Serving Size: 1Amount Per Serving: Calories: 1444Total Fat: 37gSaturated Fat: 17gUnsaturated Fat: 21gCholesterol: 144mgSodium: 853mgCarbohydrates: 199gFiber: 15gSugar: 9gProtein: 71g
These calculations are based off Nutritionix