Brown the protein (if using): Heat olive oil in a large pot over medium heat. Add ground turkey or chicken with a pinch of salt and pepper. Cook, breaking it up, until lightly browned, 4–6 minutes. Transfer to a plate.

Sweat the aromatics: In the same pot, add onion, carrots, and celery with a pinch of salt. Cook until softened, 6–8 minutes. Stir in garlic for 30 seconds until fragrant.

Build the base: Add tomato paste, dried oregano, dried basil, and red pepper flakes. Cook 1 minute, stirring, to toast the spices.

Add liquids and lentils: Pour in broth and the canned tomatoes. Add bay leaf, Parmesan rind (if using), and the rinsed lentils. Return the browned meat to the pot. Bring to a boil, then lower to a steady simmer for 20 minutes.

Stir in veggies and beans: Add zucchini, cannellini beans, and chickpeas. Simmer 10 minutes more until lentils are tender.

Cook the pasta: Stir in the pasta and cook until just al dente, 7–10 minutes depending on shape. If the soup thickens too much, add a splash of hot water or extra broth.

Finish with greens: Add spinach or kale and cook 1–2 minutes until wilted. Squeeze in half a lemon. Taste and season with salt and pepper.

Serve: Remove bay leaf and Parmesan rind. Ladle into bowls and top with chopped parsley or basil. Add grated Parmesan if you like.