Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, diced (about 1 cup) (150g)
  • 2 cloves garlic, minced (about 1 teaspoon) (6g)
  • 1 pound ground turkey (450g)
  • 1 teaspoon dried oregano (5 ml)
  • 1/2 teaspoon dried basil (2.5 ml)
  • 1/4 teaspoon red pepper flakes (optional) (1 ml)
  • 1 (28-ounce) can crushed tomatoes (794g)
  • 6 cups chicken broth (1.4 L)
  • 1 cup water (240 ml)
  • 1 teaspoon granulated sugar (5 ml)
  • Salt and freshly ground black pepper, to taste
  • 8 ounces lasagna noodles, broken into bite-sized pieces (225g)
  • 1 cup frozen peas (150g)
  • 15 ounces ricotta cheese (425g)
  • 1/4 cup grated Parmesan cheese (25g)
  • 1 large egg, lightly beaten (50g)
  • 2 tablespoons chopped fresh parsley (10g)

Instructions:

  1. Heat olive oil in a large pot. Add onion and cook until softened. Add garlic and cook until fragrant.
  2. Add ground turkey to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Stir in oregano, basil, and red pepper flakes (if using). Add crushed tomatoes, chicken broth, water, and sugar. Season with salt and pepper to taste.
  4. Bring to a simmer and add the broken lasagna noodles. Cook until noodles are tender.
  5. Stir in frozen peas during the last few minutes of cooking.
  6. While the soup simmers, combine ricotta cheese, Parmesan cheese, egg, parsley, salt, and pepper in a mixing bowl.
  7. Ladle soup into bowls and top with a dollop of ricotta mixture. Enjoy your turkey lasagna soup!