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    Easy Lasagna Soup


    • 2 tbsp olive oil
    • 1 lb ground turkey
    • 1 cup chopped onions
    • 2 garlic cloves, minced
    • 1 cup chopped carrots
    • 1 cup chopped celery
    • 1 cup chopped spinach
    • 1 cup water
    • 1 can (14.5 oz) beef broth
    • 1 can (6 oz) tomato paste
    • 1 can (14.5 oz) diced tomatoes, undrained
    • 1 can (14.5 oz) coconut milk
    • 8 oz lasagna noodles, broken (about 10)
    • 2 tsp dried basil
    • 1 bay leaf
    • salt and pepper
    • optional: garnish with chopped parsley


    • Heat olive oil over medium-high heat in a Iarge stockpot. Once heated, add ground turkey and brown, about 3 minutes.
    • Add the onions, garlic, carrots, celery, and chopped spinach. Sauté until the vegetables are slightly softened, about 4-5 minutes.
    • Add in the cup of water, beef broth, tomato paste, diced tomatoes, and coconut milk; stir. Add the lasagna noodles, dried basil, and bay leaf; stir to combine.
    • Bring soup to a boil, and then lower to medium-high heat and let simmer until noodles are cooked, about 6-8 minutes, stirring regularly.
    • Season lightly with salt and pepper, to taste. Garnish with chopped parsley, if desired. Serve immediately.

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