Lasagna Soup

• 1 cup Elbow Macaroni, Uncooked
• 1 Tablespoon Extra Virgin Olive Oil
• 8 ounces, weight Ground Turkey
• 1/2 whole Medium Onion, Small Dice
• 3 cloves Garlic, Minced
• 28 ounces, fluid Crushed Crushed Tomatoes
• 1-1/2 cup Chicken Broth
• 1/2 cups Milk
• 1-1/2 Tablespoon Basil, Thinly Sliced, Plus More For Garnish
• 1/4 teaspoons Pepper
• 1/4 teaspoons Salt
• 1/4 teaspoons Oregano
• 1/8 teaspoons Red Pepper Flakes
• 1/4 cups Shredded Mozzarella (about 1 Tablespoon Per Serving), For Garnish

1. Boil pasta until al dente.
2. Meanwhile, add oil to a large pot or Dutch oven. Add ground turkey and cook until lightly browned and not pink. Add in onions and cook for 2-3 minutes until slightly tender. Add garlic and cook for an additional minute.
3. Pour in crushed tomatoes, chicken broth and milk. Bring to a simmer and cook for 10 minutes, stirring occasionally. Take off heat and add in basil, pepper, salt, oregano and red pepper flakes. Stir in pasta.
4. Top each bowl with shredded mozzarella (I do about 1 tablespoon each) and more basil for garnish.

elbow macaroni, olive oil, turkey, onion, garlic, tomatoes, chicken broth, milk, basil, ubc, ubc, ubc, red pepper, ubc

Taken from tastykitchen.com/recipes/soups/lasagna-soup-11/ (may not work)