1 lb ground turkey or chicken
1 onion, chopped
3 cloves garlic, minced
4 cups chicken broth
1 can (14 oz) diced tomatoes
8 oz lasagna noodles, broken
2 cups spinach
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
2 tsp Italian seasoning
In a large pot over medium heat, sauté the onions until translucent, about 5 minutes. Add the minced garlic and cook for another minute. Then, add the ground turkey or chicken, cooking until browned. Make sure to break the meat apart with a wooden spoon.
Stir in the diced tomatoes, chicken broth, and Italian seasoning. Bring the mixture to a simmer.
Once simmering, add the broken lasagna noodles to the pot. Cook for about 10-12 minutes, or until noodles are tender. Stir occasionally to prevent sticking.
Fold in the spinach during the last few minutes of cooking, allowing it to wilt into the soup.
Before serving, stir in the ricotta cheese for a creamy texture, and let it melt slightly. Top with shredded mozzarella cheese before serving for that gooey, melty finish!
Serve hot, garnished with fresh basil or parsley, and enjoy the warm embrace of this hearty soup.
