1 lb ground beef or turkey
1 onion, chopped
2 cloves garlic, minced
1 can (28 oz) crushed tomatoes
4 cups beef or vegetable broth
8 oz lasagna noodles, broken
2 cups spinach
1 tsp Italian seasoning
1 cup ricotta cheese
1 cup shredded mozzarella cheese
In a large pot, over medium heat, brown the ground beef or turkey until fully cooked, about 5-7 minutes. Drain excess fat if necessary.
Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent, around 3-4 minutes.
Stir in the crushed tomatoes and broth, allowing it to mix well. Bring to a simmer.
Add the broken lasagna noodles to the simmering pot. Cook according to package instructions, usually about 8-10 minutes, stirring occasionally.
Once the noodles are al dente, stir in the spinach and Italian seasoning. Let it wilt for 2 minutes.
In a separate bowl, combine the ricotta cheese and half of the mozzarella cheese.
Serve soup in bowls and top each serving with a generous scoop of the cheese mixture and a sprinkle of the remaining mozzarella. Enjoy hot!