1 lb ground beef or turkey
1 onion, diced
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
4 cups chicken or vegetable broth
8 oz pasta (lasagna noodles or shells)
2 cups fresh spinach
1 tsp Italian seasoning
Salt and pepper to taste
1 cup ricotta cheese
1 cup shredded mozzarella cheese
Sauté the Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add diced onions and cook until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
Brown the Meat: Add the ground beef or turkey to the pot. Season with salt and pepper, and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes.
Add Tomatoes and Broth: Stir in the crushed tomatoes and broth, scraping the bottom of the pot to release any brown bits.
Incorporate Noodles: Bring to a boil. Add the pasta and Italian seasoning, then reduce to a simmer. Cook according to pasta package instructions until al dente, usually about 8-10 minutes.
Add Spinach: Stir in the fresh spinach in the final couple of minutes of cooking for wilted greens.
Prepare the Cheese Mixture: In a small bowl, combine ricotta cheese with a pinch of salt and pepper.
Serve: Ladle the soup into bowls, top with a dollop of the ricotta mixture, and sprinkle with shredded mozzarella.