Ingredients
Scale
For the soup:
- 1 tablespoon olive oil
- 1 lb ground turkey
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 2 cups heavy cream
- 8 oz lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
For garnish:
- Fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add the ground turkey and cook until browned, breaking it apart with a spoon. Drain any excess fat.
- Add the chopped onion and minced garlic to the pot. Cook for about 2-3 minutes until the onion becomes translucent.
- Stir in the dried basil, dried oregano, salt, and black pepper. Cook for an additional minute to toast the spices.
- Pour in the chicken broth and heavy cream. Stir to combine.
- Add the broken lasagna noodles into the soup. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 10-12 minutes, or until the noodles are tender.
- Stir in the ricotta cheese, mozzarella cheese, and Parmesan cheese. Continue to stir until the cheeses are melted and the soup becomes creamy.
- Taste the soup and adjust the seasoning if necessary, adding more salt or pepper if needed.
- Serve the soup in bowls, garnished with chopped fresh parsley.