Lasagna Soup

PREPARATION

1. Heat the oil in a large Dutch oven over medium heat. Add the onion and cook, stirring frequently until softened, about 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
2. Add the ground turkey and cook, stirring to crumble, until browned, about 8 minutes. Stir in tomato paste and cook until it’s deep red in color, about 3 minutes.
3. Add the crushed tomatoes, broth, Italian season and crushed red pepper and bring to a simmer. Add lasagna to the soup and simmer uncovered, until al dente, about 10 to 12 minutes. Stir in spinach and cook until just wilted, about 1 minute. Season to taste with salt and pepper.
4. Tear or cut (or leave whole!) lasagna noodles into bite-size pieces and add to bowls. Cover each with soup then add dollops of ricotta. Garnish with Pompeian Extra Virgin Olive oil, Parmesan cheese and basil.