Finely dice the onion into 1/4-inch pieces and mince the garlic cloves. Measure out all your dried spices (Italian seasoning, basil, oregano, salt, red pepper flakes, and black pepper) into a small bowl for easy access. Break the lasagna noodles into 1-inch pieces and set aside. Having everything prepped and within reach will keep your cooking smooth and prevent burning of aromatics.

Heat 2 tsp olive oil in a large pot over medium-high heat. Add the diced onions and minced garlic, cooking for 2-3 minutes until the onions become translucent and fragrant. Add the ground turkey, breaking it into small pieces with a spoon as it cooks. Continue cooking for 5-7 minutes until the turkey is fully browned with no pink remaining, stirring occasionally to ensure even cooking and proper browning.

Reduce heat to medium and add the spice mixture from Step 1 to the browned turkey. Stir constantly for 30 seconds to bloom the spices and release their essential oils—this step is crucial for developing deep, complex flavor. Pour in the 28 oz crushed tomatoes, 10 oz diced tomatoes with green chilies, 2 cups water, and 4 cups beef broth. Stir in the 1/2 tsp granulated sugar to balance the acidity of the tomatoes. Increase heat to medium-high and bring the mixture to a gentle boil.

Once the broth is boiling, add the broken lasagna noodles from Step 1, stirring to prevent sticking. Reduce heat to medium and simmer for 12-15 minutes, stirring occasionally, until the noodles are tender but not mushy. I like to taste a noodle around the 12-minute mark to check for doneness—you want them al dente for the best texture in a soup.

Remove the pot from heat and stir in the 4 oz ricotta cheese, which should be at room temperature for smoother blending. Fold gently to distribute the cheese throughout the soup without breaking up the noodles too much. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as needed.

Ladle the soup into bowls and top each serving with a dollop of room-temperature ricotta cheese, a generous handful of fresh basil cut into thin ribbons (chiffonade), freshly grated Parmesan cheese, and a few thin slices of red pepper for color and mild heat. Serve immediately while the soup is hot and the fresh garnishes are bright.