Description
A quick and simple lasagna soup that captures all the comforting flavors without the hassle of layering.
Ingredients
Scale
- 1 lb ground turkey (or beef)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken or vegetable broth
- 2 cups whole milk
- 2 cups uncooked pasta shells or rotini
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese (optional)
- Fresh basil or parsley, for garnish (optional)
Instructions
- In a large pot, brown the ground turkey over medium heat until no longer pink. Add diced onion and cook for 3-4 minutes until translucent, then stir in minced garlic.
- Pour in the crushed tomatoes and chicken broth, then bring to a gentle boil.
- Add oregano, basil, salt, and black pepper to the pot and let flavors mingle for a few minutes.
- Stir in the uncooked pasta and cook according to package instructions until al dente.
- Mix in the whole milk and optional ricotta cheese for a creamy texture.
- Ladle soup into bowls and top with shredded mozzarella cheese and fresh herbs before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Add a splash of water when reheating to avoid drying out.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg