White Lasagna Soup

In a large pot or Dutch oven over medium heat, brown the seasoned ground turkey and Italian sausage together. Break it up as it cooks until fully browned and flavorful. Drain excess grease if needed. Pour in the regular chicken broth and spicy chicken broth. Stir to combine and bring the mixture to a gentle boil. Break the lasagna noodles into bite-sized pieces and add them directly to the pot. Reduce heat to a simmer and cook until the noodles are tender, about 10–12 minutes, stirring occasionally. Lower the heat and stir in the whipping cream. Sprinkle in the Italian seasoning, crushed red pepper, and Kinder’s Black Truffle Garlic seasoning to taste. This is where the flavor really starts to shine. Add the kale and let it wilt into the soup. Then stir in the Italian cheese blend—as much or as little as your heart desires—until melted and creamy. Taste and adjust seasonings if needed. Top with freshly grated Parmesan cheese and an extra pinch of crushed red pepper if you like a little heat.

-Katrina Adams, Adams of In the Kitchen with K Marie is an award-winning food blogger, cookbook author, TV personality, and event planner living in Mt. Olive, Ala. She loves helping families create memories through meals. Find more recipes at www.kmariekitchen.com or on Facebook and Instagram @kmariekitchen.