3cupschicken stock (chicken broth or chicken bouillon) - (homemade if you can)
2tablespoonsdried oregano
2tablespoonsdried basil
1tablespoonchili flakes (chilli flakes in British English)
1teaspoonsalt
1handfulParmesan cheese - shredded
1handfulpart-skim mozzarella - sliced
Instructions
In a pot on the stove, add your pasta sauce, chicken stock, diced tomatoes, oregano, basil, crushed red pepper, and salt. Bring to a simmer.
While that simmer, in a pan on the stove, add in the onion, bell peppers, minced garlic, and ground turkey. Cook until the turkey is cooked through.
Add the cooked turkey to the soup pot and allow the ingredients to marry each other.
Simmer for 20 minutes, then add in the chopped zucchini and continue to let it simmer for 10 more minutes. I like my veggies to have a little bite to them in my soups. The zucchini will take the place of the noodles you will be missing from a traditional lasagna. I promise you will not miss the pasta.
Top your soup with the shredded and sliced cheese and let it melt in the bowl, then in your mouth.