Lasagna Soup

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

Ingredients:

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

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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

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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

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8 oz. ricotta

8 oz. cottage cheese

2 c. mozzarella or Italian blended cheese, grated

1/4 tsp. sea salt

fresh ground black pepper

Directions:

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.