1 tablespoon olive oil
1 pound ground turkey
1 large (or 2 small) yellow onion, chopped
5 cloves garlic, minced
1 (32-ounce) container low sodium chicken broth
2 (15-ounce) cans tomato sauce
1 teaspoon salt
1 teaspoon crushed red pepper flakes
½ teaspoon dried basil flakes
½ teaspoon dried parsley flakes
½ box broken lasagna noodles (about 6-8 noodles)
½ cup finely shredded parmesan cheese
Monterey Jack cheese
Heat the oil over medium-high heat in a Dutch oven. Add the turkey, onion, and garlic. Salt and pepper the meat and onions while stirring. Cook over medium-high heat, stirring occasionally, until the turkey is crumbled and browned, about 10 minutes.
Add the broth, tomato sauce, salt, basil, parsley and red pepper flakes. Bring to a boil then reduce heat to a simmer, stirring occasionally for about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes.
Remove from the heat; stir in parmesan.
Separately, turn your broiler on to 450 degrees. Slice freshly baked or bought bread (French loaf works well) and top with plenty of grated Monterey Jack cheese. Broil until cheese melts.
Top soup with one slice of cheesy bread.