Ingredients
6 oz. broken lasagne noodles or 10 oz. fresh cheese ravioli
1 Tbsp. Bertolli olive oil
1 lb. ground turkey breast
Salt
Coarse black pepper
½ tsp. dry oregano leaves
2 cloves garlic
2 handfuls fresh parsley, divided
4 cups Swanson low or no-sodium chicken broth
3 cups tomato sauce
1 big handful fresh basil leaves
1 and ½ cups ricotta cheese
¼ cup grated Parmesan cheese
¼ tsp. McCormick garlic powder
¾ cup pre-shredded mozzarella cheese
Instructions:
Fill a medium saucepan with hot tap water. Put the lid on and heat it to boiling over high heat. Cook the pasta in the boiling water according to package directions. Drain.
Meanwhile, heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground turkey, ½ teaspoon salt, ¼ teaspoon black pepper and dry oregano. Use wooden spoon to mix it and break it up. Cook stirring occasionally until turkey is white on the outside, 2-3 minutes.
While the turkey cooks mince the garlic cloves and chop the parsley. To the turkey add all of the garlic and half of the parsley along with the broth and tomato sauce. Stir. Increase heat to high and cover. Stir occasionally until it reaches a simmer. Turn heat to low.
Meanwhile, chop most of the basil (keep 6-8 leaves aside for garnish) and put it in a medium bowl with the ricotta, remaining parsley, Parmesan, garlic powder, ¼ teaspoon of salt, ¼ teaspoon of coarse black pepper. Stir. Taste. Add more salt and pepper if desired.
Divide the pasta among soup bowls. Top with the soup. Then to each bowl add a scoop of the ricotta mixture, a good sprinkle of shredded mozzarella and a couple of the reserved basil leaves.
Source : allrecipes.com