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.

Step 1:

In a large soup pot over medium high heat cook the onions until translucent in the oil.  (about 4 minutes).

Step 2:

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.

Step 3:

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.

Step 4:

Add the pasta and bring to a boil.  Reduce heat and simmer for 10 minutes; or until pasta is tender.  Stir in the Parmesan.

Step 5:

Ladle into a soup bowl and top with mozzarella cheese.  Serve with a warm, garlicky piece of bread.  Yum, Yum!

Ingredients:

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)