Ingredients:

  • 1 Tbsp Extra Virgin Olive Oil
  • 1 lb Lean Ground Turkey (93% lean or higher)
  • 1 medium Yellow Onion, finely diced
  • 1 medium Carrot, finely diced
  • 2 stalks Celery stalks, finely diced
  • 4 cloves Garlic cloves, minced
  • 2 Tbsp Tomato Paste
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1/2 tsp Red Pepper Flakes (optional)
  • 6 cups Low-Sodium Chicken or Vegetable Stock
  • 28 oz can Crushed Tomatoes
  • 1 Bay Leaf
  • Salt and Black Pepper, To taste
  • 6 sheets Lasagna Noodles, broken into 1-inch pieces
  • 1 cup Part-Skim Ricotta Cheese
  • 1/4 cup Grated Parmesan Cheese
  • 2 Tbsp Fresh Parsley, chopped

Instructions:

  1. Heat olive oil in the Dutch oven over medium-high heat. Add ground turkey and brown thoroughly, breaking it up with a spoon. Drain off any excess fat. Remove the meat and set aside.
  2. Add the diced onion, carrot, and celery to the pot. Sauté for 7–8 minutes until the vegetables soften and the onions become translucent.
  3. Stir in the minced garlic, dried oregano, basil, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  4. Push the vegetables to one side, add the tomato paste to the cleared spot, and cook it for 2 minutes, stirring constantly until it deepens in colour. This intensifies the tomato flavour.
  5. Stir the cooked meat back into the pot with the vegetables.
  6. Pour in the crushed tomatoes, stock, and add the bay leaf. Bring the mixture to a rolling boil, then immediately reduce heat to low, cover, and simmer for 20 minutes to allow the flavors to marry.
  7. Taste the soup and season generously with salt and pepper.
  8. Increase the heat to bring the soup back to a gentle simmer. Add the broken lasagna noodles. Cook for 8–10 minutes, or until the pasta is perfectly al dente. Discard the bay leaf.
  9. Remove the soup from the hob immediately to prevent the pasta from overcooking and becoming mushy.
  10. While the pasta cooks, combine the ricotta, Parmesan, chopped parsley, salt, and pepper in a small bowl. Stir until well combined and creamy.
  11. Ladle the hot soup into bowls. Top each serving with a generous dollop of the herbed ricotta mixture and sprinkle with extra grated Parmesan or fresh basil leaves.