Ingredients:

  • 1 lb lean Italian turkey sausage
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp extra virgin olive oil
  • 28 oz crushed tomatoes
  • 2 tbsp tomato paste
  • 6 cups low sodium chicken broth
  • 1 tbsp balsamic vinegar
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 8 oz lasagna noodles, broken into 1 inch pieces
  • 2 cups fresh baby spinach
  • 1 cup part skim ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese

Instructions:

  1. Heat olive oil in a large Dutch oven over medium-high heat and add the diced yellow onion. Cook until translucent to release natural sugars.
  2. Add 1 lb lean Italian turkey sausage to the pot, breaking it up with your spoon. Cook 8 minutes until no longer pink and slightly crispy on the edges.
  3. Stir in the 4 cloves of minced garlic, 2 tsp dried oregano, 1 tsp dried basil, and 1/2 tsp red pepper flakes. Heating spices in oil 'blooms' them, making the flavor more intense.
  4. Move the meat to the sides and add 2 tbsp tomato paste to the center. Cook 2 minutes until it smells toasted and turns a darker shade of red.
  5. Pour in the 28 oz crushed tomatoes and 6 cups low sodium chicken broth. Add the 0.5 tsp salt and 0.5 tsp black pepper.
  6. Bring the mixture to a boil, then stir in 1 tbsp balsamic vinegar. Reduce heat and let it bubble gently for 10 minutes.
  7. Break the 8 oz lasagna noodles into small pieces and drop them into the pot. Cook 12 minutes until the pasta is tender but still has a slight bite.
  8. Stir in 2 cups fresh baby spinach. The residual heat will wilt the spinach in seconds without overcooking it.
  9. In a small bowl, mix the 1 cup ricotta, 1/2 cup mozzarella, and 1/4 cup parmesan.
  10. Ladle the hot soup into bowls and top each with a generous scoop of the cheese mixture. Serve immediately until the cheese begins to melt and stretch.