1 pound ground turkey or chicken
1 medium onion, diced
2 cloves garlic, minced
1 can (28 oz) crushed tomatoes
4 cups low-sodium chicken broth
2 cups spinach or kale, chopped
8 oz whole wheat pasta or gluten-free pasta
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1 tsp dried oregano
Salt and pepper to taste
In a large pot, heat a splash of olive oil over medium heat. Add the ground turkey or chicken and cook until browned, breaking it up with a spoon. Season with salt and pepper.
Add the diced onion and minced garlic to the pot. Cook until the onion is translucent, about 3-4 minutes.
Pour in the crushed tomatoes and the chicken broth. Stir to combine, and bring the mixture to a simmer.
Add the whole wheat or gluten-free pasta to the pot, stirring well. Cover and cook according to pasta package instructions, about 8-10 minutes, until al dente.
Stir in the chopped spinach or kale in the final 2-3 minutes of cooking.
In a separate bowl, mix ricotta cheese with a pinch of salt, pepper, and dried oregano.
Ladle the hot soup into bowls, swirl in a dollop of the ricotta mix and sprinkle mozzarella on top. Garnish with fresh basil if desired.
