1 lb ground turkey
1 onion, diced
2 cloves garlic, minced
1 can (28 oz) crushed tomatoes
4 cups low-sodium chicken or vegetable broth
2 cups fresh spinach
2 cups pasta (lasagna noodles, broken)
1 tsp Italian seasoning
Salt & pepper to taste
1 cup low-fat mozzarella cheese, shredded
In a large pot over medium heat, add a splash of olive oil. Once hot, add the diced onion and cook until translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute until fragrant.
Add ground turkey to the pot. Break it apart with a spoon and cook until browned, about 5-7 minutes. Season with salt and pepper.
Pour in the crushed tomatoes and broth. Stir until combined, then add Italian seasoning. Bring to a gentle simmer.
Stir in the fresh spinach and broken pasta. If needed, add more broth or water to cover the ingredients. Simmer for about 10-12 minutes, or until the pasta is al dente.
Just before serving, stir in the shredded mozzarella cheese. Allow it to melt into the soup.
Ladle the soup into bowls, garnish with extra cheese or fresh herbs if desired, and enjoy.
