Ingredients
Scale
- 1–2 tablespoons olive oil
- 1 pound ground turkey or beef
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 4 cups low-sodium beef or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- 8 ounces broken gluten-free lasagna-style noodles or short pasta
- 1/2 cup dairy-free ricotta or cashew cream
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat.
- Brown ground turkey or beef with diced onion and minced garlic for 6–8 minutes until no longer pink.
- Stir in tomato paste and cook for 1 minute to caramelize.
- Add crushed tomatoes, broth, oregano, basil, red pepper flakes, salt, and pepper. Bring to a boil.
- Reduce to a gentle simmer and cook for 10 minutes.
- Add broken gluten-free pasta and simmer for 8–10 minutes until al dente.
- Finish with the dairy-free ricotta or cashew cream, stir to combine, and serve hot.
Notes
For the best texture, add pasta at the end of cooking to avoid mushy noodles. Serve with fresh basil and extra-virgin olive oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free, Dairy-Free