Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound ground turkey or lean ground beef
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
- 2 tablespoons tomato paste
- 1 can (28 oz) crushed tomatoes
- 4 cups low-sodium chicken or vegetable broth
- 8 lasagna noodles, broken into pieces
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley for garnish
Instructions
- Brown the Meat: Heat olive oil in a large pot over medium heat. Add ground turkey or beef, season with salt and pepper, and cook until browned.
- Sauté the Aromatics: Add diced onion, garlic, oregano, and red pepper flakes. Cook for about 3-4 minutes until fragrant.
- Tomato Base: Stir in the tomato paste and cook for another 2 minutes.
- Add Liquids: Pour in the crushed tomatoes and broth. Stir to combine.
- Season: Add dried basil and parsley. Bring to a boil.
- Cook the Noodles: Add broken lasagna noodles directly into the pot. Reduce heat and simmer for 12-15 minutes or until the noodles are tender.
- Cheese Mixture: In a small bowl, mix ricotta, mozzarella, and Parmesan.
- Serve: Ladle soup into bowls and top each with a generous scoop of the cheese mixture. Garnish with fresh basil or parsley.
Notes
- Vegetarian Option: Replace meat with lentils or plant-based crumbles.
- Spicy Kick: Add more red pepper flakes for heat.
- Creamy Version: Stir in a splash of heavy cream or milk before serving.
- Gluten-Free: Use gluten-free pasta instead of lasagna noodles.