Turkey Lasagna Soup

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Print Recipe
Turkey Lasagna Soup
Italian Red sauce based soup with lasagna like noodles topped with ricotta and mozzarella cheese.
Turkey Lasagna Soup
Servings
Ingredients
  • 1 1/2 lb ground turkey browned
  • 1 cup onion diced
  • 1/4 tsp Italian Seasoning
  • 4 cloves minced garlic
  • 3 14 oz cans fire roasted diced tomatoes
  • 1 5 oz can tomato paste
  • 6 cups chicken broth
  • 2 tsp. dried oregano
  • 4 tsp dried basil
  • Campanelle or Mafalda Pasta
Ricotta Topping
  • 8 oz ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • Salt & Pepper to taste
Other Topping
  • mozzarella cheese
Servings
Ingredients
  • 1 1/2 lb ground turkey browned
  • 1 cup onion diced
  • 1/4 tsp Italian Seasoning
  • 4 cloves minced garlic
  • 3 14 oz cans fire roasted diced tomatoes
  • 1 5 oz can tomato paste
  • 6 cups chicken broth
  • 2 tsp. dried oregano
  • 4 tsp dried basil
  • Campanelle or Mafalda Pasta
Ricotta Topping
  • 8 oz ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • Salt & Pepper to taste
Other Topping
  • mozzarella cheese
Turkey Lasagna Soup
Instructions
  1. In a soup pot add all of the chicken stock, 2 cloves of the minced garlic and tomatoes. Heat to medium-high.
  2. Cook pasta per manufacturers directions. Set aside.
  3. In a large saucepan ground turkey with salt, pepper and Italian seasoning.
  4. Brown turkey and onions until done, around 5-7 minutes. Drain excess water/grease out of turkey and onions.
  5. Replace turkey and onion mixture to pan and all of the tomato paste. Blend and cook for 3 minutes.
  6. 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.
  7. Prep the ricotta cheese mixture and refrigerate until ready to use.
  8. Add 1/2- 3/4 of the box of noodles to the soup.
  9. Ladle into bowls top with drops of ricotta and mozzarella cheese.
Recipe Notes

Serve with crusty bread and enjoy!

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