Begin by heating a large pot over medium heat. Add the ground chicken or turkey and cook until browned. Add in the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant.

Pour in the chicken broth and bring to a gentle boil. This will create the flavorful base of your soup.

Once boiling, add the broken lasagna noodles. Cook them according to package instructions, usually about 8-10 minutes, until al dente.

Lower the heat and stir in the ricotta, mozzarella, and Parmesan cheeses. Mix until the cheeses are melted and the soup becomes creamy.

Toss in the fresh spinach and season with salt and pepper to taste. Stir for a couple of minutes until the spinach is wilted.

Ladle the soup into bowls and garnish with fresh basil before serving. Enjoy hot with some crusty bread on the side!