Ingredients

• 1 tablespoon olive oil

• 1 onion, chopped into bite-sized pieces

• 2-3 cloves garlic, minced

• ½ pound ground turkey

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 1½ teaspoon smoked paprika

• ½ teaspoon garlic powder

• 1 teaspoon cayenne pepper (optional)

• 680 ml can of pasta sauce

• 4-6 cups water or broth (depending on how thick you like your soup)

• 6-7 sheets of oven-ready lasagna

• ½ cup sour cream or the inside of one large burrata (optional)

• Salt and pepper to taste

• A few leaves of fresh basil, torn into small pieces

• A few pinches of mozzarella (grated) or the outer part of a burrata (torn into little pieces)

• Salt and pepper to taste

Method

1. Add olive oil, onions, and garlic to a large pot and saute for a few minutes on medium-high heat.

2. Move the onions and garlic to the side of the pot and add the ground turkey.

3. Season with basil, oregano, smoked paprika, cayenne pepper, garlic powder, salt, and pepper.

4. Use a wooden spoon to break up the ground meat and cook thoroughly.

5. Add the pasta sauce and water or broth.

6. Stir well and bring to a boil.

7. Add the broken lasagna sheets and cook for around 14 minutes or until the pasta is fully cooked but still al dente.

8. If using, add the sour cream or the runny part of the burrata and stir well.

9. Taste the soup and adjust the seasoning to your liking.

10. Add the fresh basil and a few pinches of cheese before serving.

Notes

• You can use this as a “kitchen sink” recipe. For example, if I have extra veggies that I want to use up, I’ll add them between step 1 and 2. The soup pictured above (taken before being topped with basil and cheese) contains some celery and cherry tomatoes.

• I’ve used many different brands and types of pasta sauce (including vodka sauce) with great results.

• The sour cream or runny part of the burrata add some tang and richness to the soup but I’ve made the recipe without it and it’s still really good.