INGREDIENTS

2 tablespoons Pompeian Squeeze Smooth Extra Virgin Olive Oil
1 cup diced white onion
2 cloves garlic, minced
1 pound lean ground turkey
2 tablespoons tomato paste
1 (28 ounce) can crushed tomatoes with basil
4 cups low-sodium chicken broth or water
1 tablespoon Italian seasoning
1 teaspoon crushed red pepper
8 ounces dried lasagna noodles (about 8 ounces)
3 cups fresh baby spinach
Salt and pepper
For garnishing:
2 tablespoons Pompeian Squeeze Smooth Extra Virgin Olive Oil
1/2 cup whole milk ricotta
1/4 cup freshly grated Parmesan cheese
1/4 cup torn fresh basil leaves

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.

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