Ingredients:

  • 1 Tbsp Olive Oil (Extra Virgin)
  • 1 lb Lean Ground Turkey (93% preferred)
  • 1 medium Yellow Onion, finely diced
  • 2 large Carrots, peeled and finely diced
  • 2 large Celery Stalks, finely diced
  • 4 cloves Garlic, minced
  • 1 Tbsp Tomato Paste
  • 1 tsp Dried Basil
  • 1 tsp Dried Oregano
  • ½ tsp Red Pepper Flakes
  • 6 cups Low-Sodium Chicken or Vegetable Stock
  • 1 (28 oz) can Crushed Tomatoes
  • ½ tsp Sea Salt (plus more to taste)
  • ¼ tsp Black Pepper
  • 6 oz Lasagna Noodles, broken into 1-inch pieces
  • 3 cups Fresh Spinach (or Kale), roughly chopped
  • ½ cup Part-Skim Ricotta Cheese
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Fresh Parsley, finely chopped
  • Pinch Sea Salt (for ricotta swirl)

Instructions:

  1. Dice the onion, carrots, and celery. Mince the garlic. In a small bowl, prepare the ricotta swirl: Combine the ricotta, Parmesan, chopped parsley, and a small pinch of salt. Set aside.
  2. Heat the olive oil in the Dutch oven over medium-high heat. Add the ground turkey. Break it up with a spoon and cook until fully browned (approx. 5–7 minutes). Drain off any excess fat and set the turkey aside in a bowl.
  3. Reduce the heat to medium. Add the diced onion, carrots, and celery to the pot. Sauté gently until the vegetables soften—about 6–8 minutes. Add the minced garlic, dried basil, oregano, and red pepper flakes. Cook for 1 minute until fragrant.
  4. Stir in the tomato paste. Cook, stirring constantly, for 2 minutes to caramelize the paste. Pour in the crushed tomatoes and the low-sodium chicken stock. Stir well. Add the salt and pepper. Bring the mixture to a rolling boil, then reduce the heat to a gentle simmer. Cover the pot partially and let it simmer for 10 minutes.
  5. Increase the heat slightly to maintain a steady, gentle boil. Add the broken lasagna noodles. Cook, stirring occasionally to prevent sticking, until the pasta is al dente (usually 8–10 minutes). Just before serving, stir in the fresh spinach (or kale). Cook for 1–2 minutes, or until the greens have just wilted. Taste and adjust seasoning if necessary.
  6. Ladle the hot soup into bowls. Place a generous dollop (about 1–2 tablespoons) of the prepared Ricotta Swirl mixture right in the center of each bowl. Serve immediately.