Lasagna Soup with Turkey

Ingredients

• 160g (5.5 oz) ground turkey, 93%
• 150g (2/3 cup) tomato passata
• 50g (1.75 oz) lasagne sheets, broken
• 30g (1/4 cup) mozzarella, grated
• 50g (1/2) onion, diced
• 2 garlic cloves (6g), minced
• 350ml (1.5 cups) chicken stock
• 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp fine salt
• 1/4 tsp chilli flakes; 6 basil leaves

Method

1. Brown the turkey in a dry pan, leaving it still 3 min first. Turkey is lean and will steam grey if you stir it early.
2. Add the onion and garlic and cook 4 min until soft.
3. Stir in the oregano, dried basil, chilli flakes and salt and toast 30 seconds.
4. Add the passata and cook it hard 4 min until it darkens - this kills the raw tin taste before the stock dilutes it.
5. Pour in the stock, bring to a simmer, then add the broken lasagne sheets.
6. Simmer 10-12 min, stirring now and then so the pasta does not stick to the base.
7. Serve with the mozzarella scattered on top and the fresh basil torn over - the residual heat melts it into strands.