1 lb ground turkey
1 large yellow onion, diced
5 garlic cloves, minced
4 cups chicken broth
2 jar of Hunts Garlic and Herb spaghetti sauce
1 3/4 tsp dried basil
3/4 dried oregano
1/2 tsp dried rosemary
1 Tbsp dried parsley
1 box Whole wheat elbow maccaroni
1 1/4 c shredded mozzarella
1/2 c finely shredded fresh Parmesan cheese
8 oz ricotta
Directions:
Brown ground turkey, season with salt and pepper.
Heat 1 Tbsp olive oil, add onions, sauté about 3 minutes. Add garlic, sauté for about 30-45 seconds longer.
Add in chicken broth, pasta sauce, basil, oregano, rosemary, parsley and ground turkey. Season with salt and pepper to taste.
Bring just to a boil, reduce to a simmer for 20 minutes.
Cook pasta according to package instructions.
Add 3/4 of the pasta to soup, cook for about 5 minutes. (more if you want too, but this is about how noodley we like it!)
Mix together all the cheese. Serve soup and top with the cheese.
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