Topping
1 cup cottage cheese
1/2 cup Parmesan cheese
3/4 cup mozzarella cheese
1-2 tsp Italian seasoning
Salt and pepper to taste
Pulse together in a food processor and let sit in fridge while you make the soup.
Soup
1 yellow onion chopped
4 cloves garlic pressed
1 zucchini quartered and sliced
2 large carrots peeled and sliced thin
1 lb ground turkey
3 cans crushed or diced tomatoes
3/4 cup red wine
1/4 cup tomato paste
6 cups chicken broth
8 ounces pasta (penne, farfalle, or other short pasta. I use whole wheat)
Salt and pepper
1 Tbsp Italian seasoning divided
Sauté onion, garlic, zucchini, carrots with salt and pepper and 1 tsp Italian seasoning in olive oil until tender. Remove to a plate. Add a another tsp olive oil and brown meat. Add salt, pepper, and another tsp Italian seasoning to meat while browning.
Add veggies back into pan with meat and turn heat to high. Add wine, tomatoes, chicken broth, tomato paste, remaining Italian seasoning, and bring to a boil. Add pasta and cover. Turn heat down and simmer for 15-20 mins until noodles and veggies are tender. Add salt and pepper to taste as needed. Ladle into soup bowls and serve with a large dollop of the topping. Enjoy!
