Veggie Lasagna Soup - Cooking Like Kate

In a large pot or Dutch oven, cook the ground turkey or chicken over medium heat until browned. Drain any excess fat.
1 lb ground turkey or chicken
Add the chopped onion to the pot and sauté for 3-5 minutes until the onion is soft and translucent.
1 onion
Add the minced garlic and continue to sauté for an additional 1 minute.
3 cloves garlic
Stir in the diced bell pepper, grated zucchini, and grated carrot. Cook for a few minutes until the vegetables are slightly softened.
1 red bell pepper, 1 zucchini, 1 carrot
Add the crushed tomatoes, diced tomatoes, chicken or vegetable broth, dried oregano, dried basil, dried thyme, onion powder, garlic powder, salt, and pepper. Bring the soup to a simmer.
1 tsp onion powder, 1 tsp garlic powder, 1 can (28 oz) crushed tomatoes, 1 can (14 oz) diced tomatoes, 4-6 cups low-sodium chicken broth or vegetable broth, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp dried thyme
Add the broken lasagna noodles to the pot and cook according to the package instructions.
8 oz whole wheat or regular lasagna noodles
Stir in the chopped spinach and let it wilt in the soup. Taste and add salt and pepper.
1 cup spinach, Salt and pepper to taste
In a small bowl, mix the ricotta cheese and Parmesan cheese.
1 cup ricotta cheese, 1/2 cup grated Parmesan cheese
Serve the soup hot, topping each bowl with a dollop of the ricotta mixture. Garnish with fresh basil or parsley if desired.
Fresh basil or parsley for garnish