1 pound ground turkey burger
1 small onion, diced
2 cloves garlic, minced
2 tsp. dried oregano
1/2 tsp. dried crushed red pepper
3 TB tomato paste
1 28 ounce can fire roasted tomatoes, undrained
2 bay leaves
6 cups chicken broth
1/2 cup dried basil
salt and pepper to taste
8 oz. Rotini noodles, cooked and drained
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 tsp. salt
1/8 tsp. pepper
1 1/2 tsp. dried basil
2 cups shredded mozzarella cheese
In large soup pot, add turkey burger, onions, garlic, salt and pepper. Cook over medium heat until turkey burger is done and onions are tender.
Stir in oregano, red pepper flakes and tomato paste. Cook for 2 minutes, stirring constantly. Add diced tomatoes, bay leaves, basil and chicken broth.
Bring soup to a boil, reduce heat and simmer for 30 minutes.
For topping, in small bowl, combine ricotta cheese, Parmesan cheese, basil, salt and pepper. Stir until well combined.
To serve, add noodles to soup bowl, top with soup, a spoonful of cheese mixture and sprinkle with mozzarella cheese.
Recipe source: slightly adapted from Mels Kitchen Cafe