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Turkey Lasagna Soup
Italian Red sauce based soup with lasagna like noodles topped with ricotta and mozzarella cheese.
1 1/2 lb
314 oz cans
fire roasted diced tomatoes
15 oz can
Campanelle or Mafalda Pasta
grated Parmesan cheese
Salt & Pepper to taste
In a soup pot add all of the chicken stock, 2 cloves of the minced garlic and tomatoes. Heat to medium-high.
Cook pasta per manufacturers directions. Set aside.
In a large saucepan ground turkey with salt, pepper and Italian seasoning.
Brown turkey and onions until done, around 5-7 minutes. Drain excess water/grease out of turkey and onions.
Replace turkey and onion mixture to pan and all of the tomato paste. Blend and cook for 3 minutes.
Add turkey and onion mixture to soup pot and combine. Add oregano, left over 2 tsp of garlic and the basil. Bring to a boil and simmer on low for 30 minutes to 1 hour.
Prep the ricotta cheese mixture and refrigerate until ready to use.
Add 1/2- 3/4 of the box of noodles to the soup.
Ladle into bowls top with drops of ricotta and mozzarella cheese.
Serve with crusty bread and enjoy!