Dice the onion and mince the garlic cloves fresh (this makes a real difference in aroma compared to pre-minced). Break the lasagna noodles into roughly 1-inch pieces and set aside. Shred the mozzarella from a block if you haven't already, and have the cottage cheese ready. This mise en place ensures you're not scrambling while the meat is browning.

Heat the olive oil in a large pot over medium-high heat. Add the diced onion and cook for 3 minutes until softened, then add the minced garlic and cook for another 2 minutes until fragrant. Add the ground turkey and break it up with a spoon as it cooks, stirring occasionally until the meat is fully browned and no pink remains, about 8-10 minutes. I like to let the meat get some color on the bottom of the pot before stirring—this builds deeper flavor.

Pour in the chicken broth, diced tomatoes, crushed tomatoes, and tomato paste, stirring well to combine. Add the dried basil, Italian seasoning, and red pepper flakes, mixing until the spices are fully incorporated. Bring the mixture to a boil over medium-high heat, then reduce to a simmer.

Add the broken lasagna noodles to the simmering broth, stirring to prevent them from clumping together. Cover the pot and simmer for 18-20 minutes, stirring occasionally, until the noodles are tender but not mushy. The noodles will continue to absorb liquid, so if it seems too thick before serving, add a splash of chicken broth or water.

While the soup is simmering, combine the shredded mozzarella, cottage cheese, fresh basil, and half of the Parmesan cheese in a bowl, stirring until well mixed. I prefer to use cottage cheese over ricotta because it packs more protein and stays creamy without getting watery.

Ladle the hot soup into bowls and top each serving with a generous dollop of the cheese mixture from Step 5, allowing it to melt slightly into the warm broth. Sprinkle the remaining Parmesan cheese over the top and serve immediately. The hot soup will warm the cheese topping perfectly without needing to cook it separately.