Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 2 medium Carrots, peeled and finely diced
  • 2 stalks Celery, finely diced
  • 1 lb Lean Ground Turkey (or 93% lean ground beef)
  • 4 cloves Garlic, minced
  • 2 Tbsp Tomato Paste
  • 1 tsp Dried Italian Oregano
  • ½ tsp Dried Basil
  • ¼ tsp Red Pepper Flakes (optional)
  • 1 Tbsp Balsamic Vinegar
  • 6 cups Low-Sodium Chicken or Vegetable Broth
  • 1 (28 oz) can Crushed Tomatoes
  • 1 tsp Granulated Sugar
  • 1 tsp Kosher Salt (plus more for seasoning)
  • ½ tsp Black Pepper
  • 6-8 sheets Lasagna Pasta, broken into large, bite-sized pieces
  • 5 oz Fresh Spinach, roughly chopped
  • ½ cup Part-Skim Ricotta Cheese
  • ¼ cup Grated Parmesan Cheese (plus extra for serving)
  • 2 Tbsp Fresh Parsley, chopped
  • ¼ tsp Black Pepper
  • Pinch of Salt

Instructions:

  1. Sauté the Soffritto: Heat the olive oil in the Dutch oven over medium heat. Add the diced onion, carrot, and celery. Cook gently for 8–10 minutes until the vegetables are tender and the onion is translucent ('sweating').
  2. Brown the Meat: Increase the heat to medium-high. Add the ground turkey/beef and cook, breaking it up with a spoon, until no pink remains. Drain any excess fat if necessary.
  3. Bloom the Aromatics: Push the meat to one side. Add the tomato paste, minced garlic, oregano, basil, and red pepper flakes to the empty spot. Cook, stirring the paste, for 1 minute until fragrant.
  4. Deglaze: Pour in the balsamic vinegar and scrape up any browned bits from the bottom of the pot, adding a beautiful depth of flavor.
  5. Add Liquids and Seasoning: Stir in the low-sodium broth, crushed tomatoes, granulated sugar, 1 tsp salt, and black pepper. Bring the soup to a boil, then immediately reduce heat and simmer, uncovered, for 15 minutes to allow the flavors to marry nicely.
  6. Cook the Pasta: Add the broken lasagna pieces directly to the simmering broth. Cook for 8–10 minutes, stirring occasionally to prevent sticking, until the pasta is al dente. The soup will thicken substantially.
  7. Incorporate Spinach: Stir in the fresh spinach and cook for 1–2 minutes, until wilted.
  8. Prepare the Ricotta Topping: While the pasta cooks, combine the ricotta cheese, Parmesan, fresh parsley, salt, and pepper in a small mixing bowl. Mix thoroughly until smooth.
  9. Serve: Ladle the soup into bowls immediately. Dollop a generous spoonful of the ricotta mixture onto the center of each serving. Garnish with an extra sprinkle of Parmesan and serve piping hot.