Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 1 medium Carrot, finely diced
  • 1 stalk Celery, finely diced
  • 1 lb Lean Ground Turkey (or 90% Lean Beef)
  • 4 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 2 Tbsp Tomato Paste
  • 1 (28 oz) can Crushed Tomatoes
  • 6 cups Low-Sodium Chicken or Vegetable Broth
  • 1 large Bay Leaf
  • 6 oz Whole Wheat Lasagna Noodles, broken into 1-inch 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
  • 2 Tbsp Fresh Parsley, finely chopped
  • 1/2 tsp Lemon Zest
  • Pinch of Salt and Pepper (for topping)

Instructions:

  1. Sauté the Aromatics: Heat the olive oil in the stockpot over medium-high heat. Add the diced onion, carrot, and celery. Sauté gently until softened and translucent, about 6–8 minutes.
  2. Brown the Protein: Increase the heat slightly. Push the vegetables to one side and add the ground turkey/beef. Break the meat up with your spoon and cook until fully browned (no pink remains). Drain off any excess liquid or fat.
  3. Enhance the Depth: Stir in the minced garlic, dried oregano, and dried basil. Cook for 60 seconds until fragrant. Add the tomato paste and stir it into the mixture, allowing it to cook for 2 minutes to deepen its color and flavor.
  4. Add Liquids and Seasoning: Pour in the crushed tomatoes and the broth. Add the bay leaf, a generous pinch of salt, and pepper.
  5. Simmer: Bring the mixture to a boil, then immediately reduce the heat to low, cover partially, and let the soup simmer for 15 minutes. This allows the flavors to meld beautifully.
  6. Cook the Pasta: Increase the heat to bring the soup back to a gentle boil. Add the broken lasagna noodles. Cook for 8–10 minutes, or according to package instructions, until the pasta is al dente (still slightly firm to the bite).
  7. Add the Greens: Stir the chopped spinach into the hot soup. Stir until wilted (1–2 minutes). Taste and adjust the seasoning as necessary. Remove and discard the bay leaf.
  8. Prepare the Ricotta Swirl: In a small bowl, combine the ricotta cheese, Parmesan, parsley, lemon zest (if using), and a small pinch of salt and pepper. Stir well until creamy.
  9. Serve: Ladle the hot soup into bowls. Top each serving with a generous spoonful of the ricotta mixture. Garnish with a drizzle of olive oil or a sprinkle of fresh basil before serving.