A super hearty soup that is basically a one pot lasagna bowl… really simple to make and pretty amazing for the buds.
Today was also ridiculously frigid in New York so this was the perfect cap.
- 2 tbs olive oil
- 1 lb ground turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 tsp red chili pepper flakes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1.5 tbs coconut sugar
- salt & pepper to taste
- 4 cups low sodium chicken stock
- 2 cups water
- 2 (15 oz) cans fire roasted tomatoes
- 2 tbs tomato paste
- 1/2 lb pasta of choice
- 10 oz. ricotta or cottage cheese
- 1/2 cup grated Parmesan cheese
- 1/4 tsp salt
- pinch of ground nutmeg (optional)
- 2 cups mozzarella cheese
In a large stock pot, heat 1 tbs olive oil on medium high. Cook the onion and sauté for 3 minutes until softens. Stir in the garlic for a minute. Add the turkey, and using a wooden spoon, break up the meat until no longer pink – about 5-7 minutes.
Next, add the pepper flakes, oregano, basil, salt, pepper, sugar, chicken stock, water, tomatoes and tomato paste. Bring to a boil then lower heat to a simmer. Cook for 15 minutes, stirring occasionally. After 15 minutes has passed, add the pasta to the pot. Cook for an additional 15 minutes, stirring occasionally.
In a small bowl, combine the ricotta cheese, Parmesan cheese, salt and nutmeg until all are incorporated. Fill each bowl with the lasagna soup, top with cheese mixture and then shredded mozzarella. Serve warm.
Yields 6 servings.
- Any type of ground meat will work here – even sausage.
- Add more red chili flakes if you like it really spicy (I have to work around my kids).
- Any small type of pasta will work; fusilli, elbow, etc. The one I found at the market (pictured below) was amazing – like chopped up lasagna noodles.