Tuesday, January 31, 2012

Lasagna Soup

*adapted from 300 Sensational Soups by Carla Snyder and Meredith Deeds

2 tsp. olive oil
1 lb. ground turkey
1/2 tsp. cayenne
3 tsp. sage
1 1/2 tsp. ground ginger
1 tsp. sea salt
2 tsp. fresh ground black pepper
3 c. finely chopped onion
6 cloves garlic, minced
2 tsp. dry oregano
1/2 tsp. crushed red pepper flakes
4 Tbsp. sun-dried tomato paste
2 14 oz. cans diced tomatoes with juice
2 Bay leaves
6 c. chicken stock
8 oz. broken lasagna noodles (or mafalda or fusilli)
1/2 c. finely chopped fresh basil
salt and fresh ground black pepper, to taste
8 oz. ricotta
8 oz. cottage cheese
2 c. mozzarella or Italian blended cheese, grated
1/4 tsp. sea salt
fresh ground black pepper

1. Heat olive oil in a large pot over medium heat. Add ground turkey and break up with a spatula. Add spices and brown well, breaking up the turkey very well.

2. Add onions and garlic and cook until softened.

3. Add oregano, and red pepper flakes. Cook for 1 minute.

4. Add tomato paste and stir well to incorporate. Cook 3-4 minutes.

5. In a medium bowl, combine cheeses, salt, and pepper. Refrigerate until serving.

6. Add diced tomatoes (which I pulsed a couple times in the food processor because we don't like big chunks), Bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat, cover, and simmer for 30 minutes. Add uncooked pasta and cook until al dente, about 7-10 minutes. Stir in basil just before serving.

To serve, place a generous dollop of the cheese mixture in each soup bowl and ladle on the soup.


  1. Sounds delicious!
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  2. All our favorite ingredients! This fits the comfort food description!!
    I am your newest follower..pls follow back if you can.

  3. Wow this looks soooo good; I'm definitely going to try this one out on the family!

    Thanks for stopping by and following!