Heat olive oil in a large pot over medium-high. Add ground turkey, break it up, and cook until no longer pink, about 5–7 minutes.

Season with a pinch of salt and pepper.

Add onion and cook until translucent, about 3 minutes. Stir in garlic for 30 seconds until fragrant. Add tomato paste and cook for 1 minute to caramelize.

Pour in crushed tomatoes and chicken broth, then stir in salt, pepper, basil, oregano, red pepper flakes, and Italian seasoning if using. Bring to a boil.

Reduce to a lively simmer and add broken lasagna noodles. Cook for 8–10 minutes, stirring occasionally until al dente.

Stir in spinach until wilted, about 1 minute.

In a small bowl, whisk cottage cheese and Greek yogurt until smooth. Turn heat to low and gently stir this mixture into the soup. Do not boil after adding.

Stir in mozzarella and Parmesan until melted.

Taste and adjust seasoning with more salt, pepper, or chili flakes as needed.

Ladle into bowls and garnish with fresh basil. Optionally drizzle with olive oil or extra Parm.