Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 2 medium Carrots, peeled and finely diced
  • 2 sticks Celery, finely diced
  • 1 lb Lean Ground Turkey (93% lean minimum)
  • 4 cloves Garlic, minced
  • 2 Tbsp Tomato Paste
  • 1 tsp Dried Italian Herbs
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Crushed Red Pepper Flakes (optional)
  • 1 can Crushed Tomatoes (400 g)
  • 6 cups Low-Sodium Chicken or Vegetable Stock
  • 1 medium Zucchini, finely diced or grated
  • 1 Bay Leaf
  • 1/2 cup Water (as needed for pasta)
  • 6 oz Lasagna Noodles, broken into bite-sized pieces
  • 4 oz Fresh Spinach, roughly chopped
  • Salt and Freshly Ground Black Pepper (to taste)
  • 1 cup Low-Fat Ricotta Cheese
  • 1/4 cup Grated Parmesan Cheese (plus extra for garnish)
  • 2 Tbsp Fresh Parsley, finely chopped
  • Pinch Salt and Black Pepper

Instructions:

  1. Mise en Place: Dice all vegetables (onion, carrot, celery, zucchini) and break the lasagna noodles. Combine the ricotta topping ingredients (ricotta, Parmesan, parsley, salt/pepper) in a small bowl; mix well and set aside.
  2. Sauté the Aromatics: Heat the olive oil in the stockpot over medium-high heat. Add the onion, carrot, and celery. Sauté for 6-8 minutes until the vegetables have softened and the onion is translucent.
  3. Brown the Turkey: Push the vegetables to one side and add the ground turkey to the pot. Break it up with your spoon. Cook until the turkey is fully browned (about 5-7 minutes). Drain off any excess fat if needed.
  4. Boost the Flavour: Stir in the minced garlic, tomato paste, dried herbs, and red pepper flakes (if using). Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly.
  5. Deglaze and Add Liquid: Pour in the crushed tomatoes and the stock. Add the bay leaf. Bring the mixture to a simmer. Reduce the heat to low, cover partially, and allow the soup to simmer gently for 20 minutes to fully develop the deep, robust flavour.
  6. Taste and Adjust: After 20 minutes, remove and discard the bay leaf. Season generously with salt and pepper.
  7. Add Pasta: Increase the heat to bring the soup to a rolling boil. Stir in the broken lasagna noodles and the 1/2 cup of water (or more if the soup seems too thick). Cook according to the package directions for al dente, usually 8–10 minutes.
  8. Incorporate the Greens: Once the pasta is cooked, stir in the finely diced zucchini and the chopped spinach. Cook for 2-3 minutes until the zucchini is tender-crisp and the spinach has wilted down completely.
  9. Serve: Ladle the hot soup into bowls. Top each serving with a generous dollop (about 2 Tbsp) of the prepared Ricotta Swirl. Finish with a sprinkle of extra Parmesan and a grind of black pepper.