Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent. Stir in minced garlic and cook for another 30 seconds.
- Add ground chicken or turkey. Cook until browned and no longer pink, breaking it up with a spoon. Season lightly with salt and pepper.
- Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, chicken broth, Italian seasoning, and optional red pepper flakes. Bring to a boil.
- Reduce heat and add broken lasagna noodles. Simmer uncovered for 10–12 minutes, stirring occasionally, until noodles are tender.
- In a small bowl, combine ricotta, mozzarella, and half the parmesan.
- Ladle soup into bowls. Top with a spoonful of cheese mixture, remaining parmesan, and fresh basil. Serve hot.
Nutrition
Notes
For a spicier version, add more crushed red pepper or a pinch of cayenne. To make it vegetarian, sub the meat with lentils or plant-based crumbles. For low-carb, try chickpea pasta or zucchini ribbons. Cheese alternatives can be used for a dairy-free version.