# Components:
→ Proteins
01 - 1 lb lean ground turkey
02 - 1 tablespoon olive oil
→ Vegetables
03 - 1 medium onion, diced
04 - 2 garlic cloves, minced
05 - 2 medium carrots, diced
06 - 2 celery stalks, diced
07 - 1 red bell pepper, diced
08 - 1 medium zucchini, diced
09 - 1 cup fresh spinach, chopped
→ Spices & Seasonings
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - ½ teaspoon dried thyme
13 - ½ teaspoon crushed red pepper flakes (optional)
14 - Salt and freshly ground black pepper, to taste
→ Liquids
15 - 1 can (28 oz) crushed tomatoes
16 - 1 can (14 oz) diced tomatoes
17 - 5 cups low-sodium chicken or vegetable broth
→ Pasta
18 - 7 oz whole wheat lasagna noodles, broken into bite-sized pieces
→ Cheese Garnish
19 - 1 cup part-skim ricotta cheese
20 - ½ cup shredded mozzarella cheese
21 - ¼ cup grated Parmesan cheese
22 - 2 tablespoons fresh basil or parsley, chopped for garnish
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add ground turkey and cook, breaking it up with a spoon, until browned, about 5 minutes.
02 - Add diced onion, minced garlic, carrots, celery, red bell pepper, and zucchini. Cook, stirring occasionally, until vegetables soften, 5 to 7 minutes.
03 - Incorporate oregano, basil, thyme, red pepper flakes if using, salt, and black pepper. Stir and cook for 1 minute until aromatic.
04 - Pour in crushed tomatoes, diced tomatoes, and broth. Bring to a gentle boil, then reduce heat and let simmer for 15 minutes.
05 - Add broken lasagna noodles to the pot. Simmer for 10 to 12 minutes, stirring occasionally, until pasta is al dente.
06 - Stir in chopped spinach and simmer for 2 minutes until wilted. Taste and adjust seasoning as needed.
07 - Ladle soup into bowls and top each serving with a dollop of ricotta, a sprinkle of mozzarella and Parmesan, and fresh herbs.
