Let’s dive into the step-by-step process of bringing this cozy soup to life:

1. Heat the olive oil in a large pot over medium heat. Add the ground turkey and cook until browned, about 5-7 minutes. Remove any excess fat.
2. Add the chopped onion and garlic to the pot, sautéing until the onion is translucent and fragrant, about 3 minutes.
3. Stir in the dried basil, oregano, and red pepper flakes, cooking for another minute to release the herbs’ aromas.
4. Pour in the chicken broth and bring to a simmer. Add the broken lasagna noodles and cook until they are al dente, about 8-10 minutes.
5. In a separate bowl, whisk together the milk and flour until smooth. Slowly add this mixture to the pot, stirring constantly to avoid lumps, and simmer until thickened, about 5 minutes.
6. Add the fresh spinach to the soup, stirring until wilted. Incorporate the ricotta and mozzarella cheeses, stirring until melted and creamy.
7. Season with salt and pepper to taste. Serve hot, garnished with extra cheese or fresh herbs if desired.

One tip from my kitchen: If you have a little extra time, let the soup sit for a few minutes after you finish cooking. The flavors meld together beautifully, offering a more cohesive taste.