In a large heavy bottomed pot, heat a splash of olive oil over medium heat. Add your diced onions and bell peppers. Cook until softened, about five minutes.

Add the ground beef or ground turkey to the pot. Use a wooden spoon to break it into small crumbles. Just as it begins to brown, toss in the sliced mushrooms and minced garlic.

Stir in the basil, oregano, salt, and pepper. Pour in the tomato sauce and the chicken broth. Stir well, scraping up any browned bits from the bottom of the pot.

Bring the mixture to a gentle boil, then reduce the heat. Let it simmer for about 15 minutes.

Take your lasagna noodles and break them into bite sized pieces. Drop them into the pot. Cook until they are al dente, about 8-10 minutes.

In the last two minutes of cooking, stir in the fresh spinach. It will wilt almost instantly.

While the soup finishes, mix your ricotta cheese with a little parmesan cheese in a small bowl. Serve the soup hot, topped with a generous dollop of the ricotta mixture and a sprinkle of mozzarella cheese.