Italian Noodle Soup

Earlier this week, I was having one of those nights where I didn’t really feel like making what I had planned.  I was tired and the thought of spending more than ten minutes prepping dinner sounded less than appealing. Going through my fridge, I started grabbing anything that needed to be used or might sound good together and piling it on the counter. Then, I went over to the pantry and grabbed a few cans of tomatos.

Looking through all of my items, I appeared to have everything I needed to make a quick and healthy italian style soup.  After a few minutes chopping and opening up cans, I had everything assembled and ready to simmer.  This meal came together fast and had lots of flavor. It also made about 12 servings, so is one you can freeze or serve to friends. 

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Italian Noodle Soup

8 Lasagna noodles, broken into pieces
1 pound lean ground turkey
2 cans diced tomatos
10 ounces tomato sauce (you can use homemade or from a can)
2 cans chicken stock
1 whole onion, chopped,
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 cloves garlic, chopped
1 cup mushrooms, chopped
2 zucchinis, chopped
1 cup red wine (I used a blend)
1 tbsp olive oil
3 tsp Italian seasoning (or blend of oregano, basil, thyme, etc)
2 tsp garlic salt
1 tsp red chile flakes
1 tsp pepper
½ cup parsley, chopped
8 basil leaves, chopped
Ricotta cheese
Mozzarella cheese
Fresh spinach

In a large pot, boil noodle until al-dente.

In a separate pan, add olive oil, onion, bell peppers, and garlic. Saute until onion is translucent. Add in turkey meat. Cook until meat is brown. Drain fat.

Drain noodles and return to large sauce pan. Add in meat mixture and chicken stock. Add diced tomatos, tomato sauce, wine,  zucchini, and mushrooms. Let cook for about 10 mintues. Add in all spices, basil, and parsley. Simmer for 10 minutes. Adjust seasonings to taste.

To serve, add about ¼ cup ricotta cheese, a handful of mozzarella, a handful of fresh spinach into a bowl. Pour soup mixture over top and stir.

It almost reminded me of lasagna in a cup, primarily because of the ricotta cheese.  Easy and yummy… can’t beat that!

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