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| Servings |
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 sweet yellow onion, chopped fine
- 1 pound ground turkey, beef or Italian sausage
- 1 jar marinara sauce (24 ounces)
- 1 can diced tomatoes (15 ounces)
- 1/2 cup chopped basil, plus more for topping
- 1 teaspoon oregano (dried or fresh)
- 4 cups chicken broth
- 1 cup water
- 1 cup heavy cream
- 1 teaspoon salt
- 1 teaspoon pepper
- 8 ounces lasagne noodles, broken into pieces (about 10 noodles)
- 1 cup whole milk ricotta
- 1 cup shredded mozzarella
- 1 cup Parmesan cheese, plus more for topping
Ingredients
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Instructions
- In a pot, heat the olive oil and sauté the garlic and onion until soft and translucent. Add the turkey, beef or sausage and cook until browned. Add the marinara sauce, diced tomatoes, chopped basil, oregano, chicken broth, 1 cup of water, heavy cream, salt and pepper. Simmer for 15-20 minutes, stirring often. Break the lasagne noodles into bite-sized pieces, (about 1-2 inches pieces) and add them to the pot. Stir occasionally until the noodles are tender. (Do not overcook the noodles. They should be al dente, or a bit firm but cooked through.) Meanwhile, in a bowl, combine the Ricotta, shredded mozzarella and Parmesan cheese, mixing to combine. When the soup is done, spoon it into a bowl, top with a big dollop of the ricotta mixture and sprinkle with parmesan and fresh basil. Buon Appetito!
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