Turkey Lasagna Soup
Serves 825 mins prep70 mins cook
With its rich, bold flavors, this turkey lasagna soup is every bit as delicious as it sounds. Filled with lean protein, hearty noodles, and fresh herbs, this simple ingredient soup is one you won't want to miss!
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What you need
Instructions
Heat a large stock pot or dutch oven or over medium-high heat and add oil and garlic. Cook the garlic until fragrant. Add onions and cook until translucent, stirring often. Add ground turkey to the pan and cook until browned. Break the turkey up as you cook into bite size pieces. Once the turkey is browned add Italian Seasoning, basil, salt, fresh cracked pepper and cayenne pepper. Mix together well to coat the turkey evenly. Add crushed tomatoes, rotel, water and broth to the pot and bring to a rapid boil. Taste your sauce and see if you need to add any salt, pepper or additional seasonings to taste. I like to add a lot of fresh ground pepper. Add the uncooked broken lasagne noodles directly to the sauce and submerge so they’re covered for cooking. Bring the sauce with noodles to a rapid boil. Lower heat to a steady simmer and cook noodles for 12-15 minutes until the noodles are cooked to desired doneness. Once the pasta is cooked, stir in ricotta cheese. Serve hot! Serve immediately topped with a extra dollop of ricotta cheese if desired, fresh grated parmesan cheese and fresh chopped basil.View original recipe