Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 1 medium Yellow Onion, diced
  • 2 medium Carrots, diced
  • 2 Celery Stalks, diced
  • Kosher Salt & Fresh Black Pepper, To taste
  • 1 lb Lean Ground Turkey (93% or higher)
  • 4 cloves Garlic, minced
  • 1/4 cup Red Wine (dry, optional, for deglazing)
  • 28 oz Crushed Tomatoes (quality canned)
  • 6 cups Low-Sodium Chicken or Vegetable Stock
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Basil
  • 1 large Bay Leaf
  • 1/4 tsp Red Pepper Flakes (or to taste)
  • 8 sheets Whole Wheat Lasagna Noodles (broken into roughly 1-inch pieces)
  • 5 oz Fresh Baby Spinach (packed)
  • 2 Tbsp Fresh Parsley, chopped (for stir-in)
  • 1/2 cup Part-Skim Ricotta Cheese
  • 2 Tbsp Freshly Grated Parmesan Cheese
  • 1/2 tsp Lemon Zest
  • Pinch of Kosher Salt (for garnish mix)

Instructions:

  1. Heat the olive oil in the Dutch oven over medium heat. Add the diced onion, carrots, and celery (the soffritto). Sauté for 6-8 minutes until soft and fragrant. Season lightly with salt and pepper.
  2. Push the vegetables to the side of the pot and add the ground turkey. Break up the meat and cook until browned, about 5 minutes. Stir the browned meat thoroughly into the vegetables. Add the minced garlic and cook for 1 minute until fragrant.
  3. Optional Deglaze: Pour in the red wine, scraping the bottom of the pot to lift any flavourful browned bits. Cook until the wine has reduced by half.
  4. Add the crushed tomatoes, chicken stock, dried oregano, dried basil, bay leaf, and red pepper flakes. Stir thoroughly to combine. Bring the soup to a vigorous boil, then immediately reduce the heat to a low simmer.
  5. Cover partially and let the soup simmer for 20 minutes to allow the flavors to marry.
  6. Remove and discard the bay leaf. Taste the broth and adjust seasoning. Add the broken lasagna noodles directly to the simmering soup.
  7. Continue to simmer, stirring frequently to prevent the pasta from sticking to the bottom, for 8–10 minutes, or until the noodles are al dente.
  8. Stir in the fresh spinach and chopped parsley. Cook just until the spinach wilts, about 1-2 minutes.
  9. While the spinach wilts, combine the ricotta, grated Parmesan, lemon zest, and a pinch of salt in a small bowl to create the garnish.
  10. Ladle the hot soup into bowls. Top each serving with a dollop of the ricotta mixture and a final grating of Parmesan cheese. Serve immediately.