Brown the protein: Heat olive oil in a large pot over medium-high. Add ground turkey (or your choice), season with salt and pepper, and cook until well browned, breaking it up as it cooks. Browning adds major flavor, so don’t rush this step.

Sauté the veggies: Add onion, carrots, and celery. Cook 5–6 minutes until softened. Stir in garlic and cook 1 minute until fragrant.

Season and build the base: Stir in tomato paste, Italian seasoning, basil, and red pepper flakes. Toast the spices for 30 seconds to wake them up.

Add liquids: Pour in crushed tomatoes and broth. Bring to a boil, then reduce to a steady simmer. Taste and adjust salt and pepper.

Simmer and enrich: Let it simmer 10–15 minutes to meld flavors. If using mushrooms or beans, add them now. For greens like spinach, wait until the end.

Cook the pasta: You can cook the broken lasagna noodles directly in the soup for 10–12 minutes until al dente. Tip: If you plan to store leftovers, cook pasta separately and add to bowls when serving to prevent sogginess.

Make the “cheesy” dollop: In a bowl, mix cottage cheese with ricotta (if using), half the mozzarella, and half the Parmesan. Season with a pinch of salt and pepper. This gives you that classic lasagna bite.

Finish the soup: Stir in spinach (if using) until wilted. Ladle soup into bowls and top each with a generous scoop of the cheese mixture. Sprinkle with remaining mozzarella and Parmesan. Garnish with parsley or basil.

Serve hot: Add a grind of black pepper and a drizzle of olive oil if you like. Enjoy with a side salad or crusty bread.