Heat olive oil in a large soup pot over medium heat. Add the ground turkey (or your choice of protein) and cook, breaking it up with a spoon, until browned and fully cooked. This should take about 5–7 minutes.

Add the diced onion and garlic to the pot. Sauté for 2–3 minutes until fragrant and softened. Stir in the Italian seasoning and red pepper flakes, if using, for a boost of flavor.

Pour in the diced tomatoes, tomato sauce, and chicken broth. Stir everything together and bring the mixture to a boil.

Once the soup is boiling, add the broken lasagna noodles. Reduce the heat to a simmer and cook for 10–12 minutes, or until the noodles are tender. Be sure to stir occasionally to prevent the noodles from sticking to the bottom of the pot.

Stir in the chopped spinach during the last minute of cooking. It will wilt quickly and add a beautiful pop of green to your soup. Season with salt and pepper to taste.

Ladle the soup into bowls and top with a dollop of dairy free ricotta or a sprinkle of shredded dairy free cheese, if desired. Serve warm and enjoy!