Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 stalks Celery, finely diced
  • 4 cloves Garlic, minced
  • 1 lb (450g) Lean Ground Turkey Mince (93% lean minimum)
  • 1 Tbsp Tomato Paste
  • 1 tsp Dried Oregano
  • ½ tsp Dried Basil
  • ¼ tsp Fennel Seeds (optional)
  • ½ tsp Kosher Salt, plus more to taste
  • ¼ tsp Freshly Ground Black Pepper
  • 1 x 28 oz can (794g) Crushed Tomatoes
  • 6 cups (1.4 L) Low-Sodium Chicken or Vegetable Broth
  • 1 Bay Leaf
  • 6 oz (170g) Whole Wheat Lasagna Sheets, broken into bite-sized pieces
  • 5 oz (140g) Fresh Spinach, roughly chopped
  • ½ cup (120g) Low-Fat Ricotta Cheese
  • ¼ cup (30g) Freshly Grated Parmesan Cheese
  • 1 Tbsp Fresh Parsley, chopped
  • ½ tsp Lemon Zest

Instructions:

  1. Heat the olive oil in a Dutch oven over medium heat. Add the diced onion, carrot, and celery. Sauté gently, stirring occasionally, for 8–10 minutes until the vegetables are soft and translucent (this slow process is key to flavour).
  2. Add the turkey mince, breaking it up with a wooden spoon. Season lightly with salt and pepper. Cook until the turkey is fully browned, draining any excess fat if necessary.
  3. Stir in the minced garlic, tomato paste, dried oregano, basil, and fennel seeds (if using). Cook for 2 minutes, stirring constantly to 'toast' the tomato paste and intensify the umami flavour.
  4. Pour in the crushed tomatoes and the chicken or vegetable broth. Add the bay leaf. Bring the soup mixture to a strong simmer, then reduce the heat to low, cover partially, and let simmer for 15 minutes to allow the flavours to marry.
  5. Remove and discard the bay leaf. Increase the heat to bring the soup back to a gentle boil. Add the broken lasagna sheets and stir well to prevent sticking.
  6. Cook the pasta for 8–10 minutes, or until it is perfectly al dente. Crucially, check the liquid level; if the soup is becoming too thick, add a splash more broth or water. Stir in the chopped fresh spinach until wilted (1-2 minutes). Taste the soup and adjust the final seasoning with salt and pepper.
  7. While the pasta cooks, prepare the Ricotta Finish: In a small bowl, combine the ricotta cheese, grated Parmesan, chopped parsley, and lemon zest. Mix until just combined.
  8. Ladle the hot soup into serving bowls. Place a dollop of the cool, creamy ricotta mixture directly into the centre of each bowl. Serve immediately.