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.