I love lasagna. Really who doesn’t? This soup has all of the flavors of lasagna, without the heaviness. It is the perfect soup for a cool spring/summer evening or blustery winter day.
In a large soup pot over medium high heat cook the onions until translucent in the oil. (about 4 minutes).
Add pepper and saute for about 2 minutes, then add garlic, Italian seasoning and oregano and cook for another minute. Add the ground turkey and cook until no longer pink.
Add the crushed tomatoes, sugar, beef broth, red pepper and water. I use the larger container of no-salt beef stock (broth), so I add enough water to make the total liquid equal 4 cups. The larger container of beef broth is 4 cups.. so I usually don’t add any water. This makes the soup much richer and beefier tasting (since I use ground turkey instead of ground beef). But, if you have smaller beef broth cans on hand, use those, just make sure the total liquid added is 4 cups. Bring to a boil. Reduce heat, cover and simmer for 10 minutes.
Add the pasta and bring to a boil. Reduce heat and simmer for 10 minutes; or until pasta is tender. Stir in the Parmesan.
Ladle into a soup bowl and top with mozzarella cheese. Serve with a warm, garlicky piece of bread. Yum, Yum!
1 teaspoon olive oil
1 medium onion, chopped
1 pepper, chopped; I like either red or orange
4 garlic cloves; minced
1 teaspoon Italian seasoning
1/2 teaspoon oregano
1 pound lean ground turkey
1 (28 ounce) can crushed tomatoes
1 teaspoon sugar
2 cups beef broth (see my note above in Step 3) or one large 4 cup container
1/4 teaspoon crushed red pepper
1 cup dry Campanella pasta (or any other pasta you have on hand…spirals, macaroni, etc.)
3 tablespoons grated Parmesan cheese
1/2 cup shredded mozzarella cheese
(Credit: Eat What you Love Everyday, Marlene Koch)