Ingredients
Method
Preparation
- In a large pot, brown the ground turkey or chicken over medium heat until cooked through. Drain any excess fat.
- Add the diced onion and minced garlic, cooking until the onion is translucent, about 3-4 minutes.
- Stir in the crushed tomatoes, broth, and Italian seasoning. Bring to a boil.
- Once boiling, add the broken lasagna noodles and reduce heat. Let simmer for about 10 minutes, or until noodles are tender.
- Stir in ricotta cheese until creamy and well-mixed.
- Serve hot, topped with shredded mozzarella, grated Parmesan, and fresh basil if desired.
Notes
Feel free to add more veggies like spinach or zucchini. This soup can be made ahead and stored in an airtight container for up to 4 days. It freezes well for up to 3 months.