Ingredients:

  • 2 Tbsp Olive Oil
  • 1 lb Lean Ground Turkey (or Beef)
  • 1 medium Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 stalks Celery stalks, finely diced
  • 4 cloves Garlic, minced
  • 1 tsp Dried Italian Herbs (or Oregano)
  • 1 tsp Dried Basil
  • ½ tsp Red Pepper Flakes (optional)
  • 28 oz can Crushed Tomatoes
  • 6 cups Low-Sodium Chicken or Vegetable Stock
  • 1 Bay Leaf
  • Salt and Black Pepper, To taste
  • 6 oz Lasagna Noodles, broken into 1-inch pieces
  • 1 cup Part-Skim Ricotta Cheese
  • ½ cup Fresh Parmesan Cheese, finely grated
  • 2 Tbsp Fresh Parsley, chopped
  • ½ tsp Fresh Lemon Zest

Instructions:

  1. Prep the Vegetables: Dice the onion, carrots, and celery finely (this is your soffritto). Mince the garlic.
  2. Brown the Meat: Heat the olive oil in the stockpot over medium-high heat. Add the ground turkey/beef and brown thoroughly, breaking it up with a spoon. Drain off any excess fat if necessary.
  3. Sauté the Aromatics: Reduce heat to medium. Add the diced onion, carrots, and celery to the pot. Sauté for 8–10 minutes until the vegetables have softened nicely and the onion is translucent.
  4. Toast the Spices: Stir in the minced garlic, dried herbs (oregano, basil), and red pepper flakes. Cook for 1 minute until fragrant. Season with a generous pinch of salt and pepper.
  5. Add Liquids: Pour in the crushed tomatoes and the low-sodium stock. Stir to scrape up any browned bits from the bottom of the pot. Add the bay leaf.
  6. Simmer: Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer for 15 minutes to allow the flavors to marry.
  7. Add Pasta: Uncover the pot. Raise the heat slightly to maintain a gentle simmer. Add the broken lasagna noodles. Cook for 8–10 minutes, or until the pasta is al dente. Monitor closely to avoid soggy noodles. Remove the bay leaf.
  8. Prepare the Ricotta Swirl: While the soup is cooking, combine the ricotta cheese, grated Parmesan, chopped parsley, and lemon zest in a small bowl. Season lightly with salt and pepper. Whisk gently until just combined.
  9. Rest and Serve: Turn off the heat and let the soup rest for 5 minutes. The starches will settle, and the soup will thicken slightly.
  10. Plate: Ladle the hot soup into bowls. Dollop 1–2 tablespoons of the creamy ricotta mixture onto the center of each bowl. Garnish immediately with fresh Parmesan shavings and a sprinkle of chopped fresh basil.