Ingredients
- 1 Tbsp olive oil
- 1–1 1/2 lb lean ground turkey or beef (93–96%)
- 1/2 lb Italian turkey sausage, casings removed (optional)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 Tbsp tomato paste
- 1 28-oz can crushed tomatoes
- 4 cups low-sodium chicken or beef broth
- 2 tsp Italian seasoning
- 1/4–1/2 tsp red pepper flakes
- 1 tsp kosher salt
- 1/2 tsp black pepper (plus more to taste)
- 8 oz broken lasagna noodles or mafaldine (protein pasta optional)
- 1 cup part-skim ricotta cheese
- 3/4 cup 2% cottage cheese
- 2 Tbsp grated Parmesan cheese
- 1 cup shredded part-skim mozzarella
- 1/4 cup grated Parmesan (for topping)
- fresh basil or parsley, chopped (for garnish)
- lemon zest (optional)
Equipment
- Dutch oven (5–6 qt)
- blender or immersion blender for cheese cloud
- pasta pot
- strainer
- ladle
- meat thermometer for doneness check
- oven-safe bowls (optional for broiler finish)
Method
- Heat olive oil in a Dutch oven over medium-high. Brown meat (and sausage, if using) 8–10 minutes. Cook beef to 160°F (71°C) or turkey to 165°F (74°C). Drain if needed.
- Add onion and a pinch of salt; cook 2–3 minutes. Stir in garlic and cook 30 seconds more.
- Mix in tomato paste; cook 2–3 minutes until darkened. Deglaze with 1/2 cup broth, scraping up browned bits.
- Add crushed tomatoes, remaining broth, Italian seasoning, bay leaf, pepper, and red pepper flakes. Simmer 12–15 minutes; adjust salt to taste.
- Meanwhile, boil pasta in salted water to al dente; reserve 1/2 cup pasta water and drain.
- Blend ricotta, cottage cheese, and Parmesan until silky smooth to form the 'cheese cloud.'
- Stir pasta into soup; loosen with pasta water if needed. Ladle into bowls and top with mozzarella, cheese cloud, Parmesan, and herbs. Add lemon zest if using.
Nutrition
Calories: 460kcalCarbohydrates: 39gProtein: 38gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 95mgSodium: 980mgPotassium: 850mgFiber: 4gSugar: 8gVitamin A: 1200IUVitamin C: 12mgCalcium: 240mgIron: 4mg
Notes
Lean swaps: Use all turkey for lighter calories or all beef for classic flavor.
Creamier: Stir 1/2 cup plain 2% Greek yogurt into hot soup off heat.
Gluten-free: Use gluten-free noodles.
Equipment: 5–6 qt Dutch oven; blender or immersion blender for cheese cloud.
Alternate Methods: Instant Pot: Sauté meat and aromatics (Steps 1–3). Add tomatoes, broth, and seasonings; cook on HIGH for 5 min, natural release 5 min. Cook pasta separately.
Slow Cooker: Brown meat and aromatics on stovetop (Steps 1–3). Transfer to slow cooker with tomatoes, broth, and seasonings; cook LOW 6–7 hr or HIGH 3–4 hr. Cook pasta separately.
Oven/Broiler finish: Portion soup into oven-safe bowls, top with mozzarella and Parmesan; broil 1–2 min until bubbly.
Air Fryer melt (if bowls fit): 375°F (190°C) for 3–5 min for a browned, bubbly cheese cap.
Creamier: Stir 1/2 cup plain 2% Greek yogurt into hot soup off heat.
Gluten-free: Use gluten-free noodles.
Equipment: 5–6 qt Dutch oven; blender or immersion blender for cheese cloud.
Alternate Methods: Instant Pot: Sauté meat and aromatics (Steps 1–3). Add tomatoes, broth, and seasonings; cook on HIGH for 5 min, natural release 5 min. Cook pasta separately.
Slow Cooker: Brown meat and aromatics on stovetop (Steps 1–3). Transfer to slow cooker with tomatoes, broth, and seasonings; cook LOW 6–7 hr or HIGH 3–4 hr. Cook pasta separately.
Oven/Broiler finish: Portion soup into oven-safe bowls, top with mozzarella and Parmesan; broil 1–2 min until bubbly.
Air Fryer melt (if bowls fit): 375°F (190°C) for 3–5 min for a browned, bubbly cheese cap.
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