Lasagna Soup

Brown turkey meat in a pan until completely cooked through with no pink. Drain and set aside. In a large frying pan, sauté 2 diced organic shallots, 1 diced organic green pepper, and 3 tablespoons of minced garlic in 1 teaspoon of organic avocado oil until all are tender. Set aside. Place pasta sauce, diced tomatoes, chicken broth, black pepper, and parsley in a large saucepan and bring to a low boil. Add gluten-free elbow macaroni and stir often for 5 minutes. Then add the ground turkey meat and sautéed shallots, green peppers, and garlic into the large saucepan. Reduce heat to medium-low and stir occasionally for the next 30 minutes. Finally, add vegan mozzarella and vegan Parmesan, stirring frequently on low heat for 15 minutes. Remove from heat, let cool slightly, then serve and enjoy.