Servings: 6

Ingredients

• 1 pound lean ground turkey
• 1 yellow onion, diced
• 3 teaspoons garlic, minced
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• 1 teaspoon oregano
• 1 teaspoon dried basil
• 4 cups chicken stock
• 26 ounces spaghetti sauce
• 14 ounces canned fired roasted tomatoes
• 4 ounces cream cheese
• 1/4 cup fresh basil, roughly chopped
• 2 cups elbow macaroni

Instructions

1. In a large skillet over medium heat, add the ground turkey and onion and cook until the turkey is no longer pink. Add in garlic and cook for a minute more.
2. Stir in salt, pepper, oregano and dried basil.
3. Pour in chicken stock, spaghetti sauce, and tomatoes, then bring the soup to a simmer and cook for 10 minutes.
4. Stir in the cream cheese until it is completely mixed in and then add 1/2 of the fresh basil.
5. Pour in the pasta, stir and let cook for another 10 minutes with the lid on or until the pasta is tender.
6. Spoon into bowls and garnish with additional basil.

Thanks to the original recipe which inspired this recipe.