If you follow me on instagram, you probably know that I absolutely love the show The Kitchen on the Food Network.  I watch it every weekend and I get so many good ideas from it! A couple weeks ago, Katie Lee made a lasagna soup and I had just happened to thaw out some ground turkey that I didn’t know what to do with…it was perfect. And I had all the other ingredients already on hand! How often does that happen?!

In her recipe, she cooks hers in the slow cooker and uses lasagna noodles.  This was a last minute thought for me, so I made mine in my dutch oven pot! You could also totally use GF lasagna noodles to really give it that feel, but I didn’t have any on hand and I didn’t think it made much of a difference.

These are ingredients I pretty much always have in stock: chicken broth, canned tomato sauce, canned diced tomatoes, and gluten free pasta! You can make so many different things with them and they’re easy to buy in bulk! I’ve started buying from Brandless and it’s saved me a lot of money! I can get cans of organic tomato sauce for $3! Plus they have 3 cartons of veggie broth for $3 as well! Everything on their site is $3 and mostly organic.  So fabulous.

So I started this recipe off by browning my ground turkey in my dutch oven pot with a little bit of olive oil.  Once it was brown, I poured in my diced tomatoes, tomato sauce, a chopped onion, and the whole carton of chicken broth.  I added a little water as well just so it had some extra liquid.  I added in a few sprinkles of salt/pepper, parsley, basil, oregano, and red pepper flakes. Then I got it simmering and let it cook, covered for about 10 minutes.

After 10 minutes I added in my pasta and let it cook, covered, until the pasta was tender.  At this point it was looking good and you could totally just eat it as is! That’s actually how my husband ate it, because he doesn’t like melted cheese.  I KNOW.  What a weirdo, right? lol I’m obsessed with melted cheese and I knew it’d really amp up that “lasagna” feel, so I went for it.

 

I dished my soup into an oven-safe, Polish pottery bowl and then put two slices of provolone cheese on top.  I just LOVE the taste and cheese-pulliness of it (that’s not a word and I’m not a chef lol). I put my toaster oven on broil and put my bowl in for about 5 minutes or until the cheese was golden brown and bubbly.  (I decided to use my toaster oven rather than my regular oven to save some energy!)

 

It came out lookin’ gorgeous. I topped it with a little GoVeggie Parmesan cheese and some more dried basil and it was ready to go!

I loved it SO much and will definitely be making this again and again. It’s such a warm and comforting meal for the winter and it’s really so easy! If I had gone to the grocery store before making this, I probably would have gotten fresh basil and some mozzarella cheese to add as well.

 

Recipe

Serves 4

• 1 lb ground turkey
• 1  carton GF chicken broth
• 1 box gluten free pasta (lasagna noodles or any other shape)
• 2 cups water
• 2 tbs olive oil
• 1 can tomato sauce
• 1 can diced tomatoes, not drained
• 1 onion, chopped
• 1 tbs basil
• 1/2 tbs oregano
• 1 tbs parsley
• 1 tsp red pepper flakes (more or less depending on how spicy you like)
• Salt and pepper to taste
• Provolone cheese (2 slices per bowl)
• Shredded mozzarella (optional)
• Parmesan cheese to sprinkle on top at the end (optional)

Instructions:

1.  Brown ground turkey in dutch oven pot with olive oil and chopped onion over medium heat.
2. Once it’s browned, add tomato sauce, diced tomatoes, chicken broth, and water (if you want it thicker and less soupy, leave the water out). Stir.
3. Add in basil, oregano, parsley, and red pepper flakes.  Salt and pepper to taste.
4. Bring to a simmer, cover, and cook for 10 minutes at a low simmer.
5. Add in box of gluten free pasta and simmer, covered, until pasta is tender.
6. Dish soup into oven-safe bowls and top each bowl with 2 slices provolone cheese.  If you have mozzarella cheese, sprinkle a bit of that on top too.
7. Put oven or toaster oven on broil and put bowls in for about 5 minutes or until the cheese is bubbly and browned.
8. Sprinkle a little Parmesan cheese and basil on top, let cool for a few minutes, and enjoy!