Easy Turkey Lasagna Soup

Heat the oil in a large pot or Dutch oven and sauté the onion for 5 minutes over medium heat until soft and translucent.
1 tablespoon olive oil
1 medium onion
Add the garlic and cook for another minute until fragrant, then add the ground turkey and cook for 5-7 minutes until browned. Break it up with your spoon as it cooks.
4 garlic cloves
1 pound lean ground turkey
Once the turkey is cooked, stir in the tomato paste, Italian herbs mix, red chili flakes, salt and ground black pepper. Cook for a minute then add the crushed tomatoes and chicken stock.
2 tablespoons tomato paste
1 tablespoon Italian herbs mix
¼ teaspoon red chili flakes
½ teaspoon salt
¼ teaspoon ground black pepper
1 can (14 oz / 400 g) crushed tomatoes
6 cups low-sodium chicken stock
Bring the soup to a boil then add the broken lasagna noodles. Make sure they’re well submerged in the liquid. Lower the heat and simmer for 10 minutes or according to package instructions until the noodles are al dente.
8 oz uncooked lasagna noodles
Turn off the heat and stir in the ricotta cheese and fresh basil leaves. Adjust the seasoning to taste and serve hot with freshly grated Parmesan on top if you like.
4 oz ricotta cheese
6-8 fresh basil leaves
Freshly grated Parmesan cheese