Brown the meat: Heat olive oil in a large pot over medium-high heat. Add ground turkey or chicken and cook, breaking it up with a spoon, until browned and no longer pink, about 5–7 minutes. Season with a pinch of salt and pepper. Drain excess fat if needed.

Sauté aromatics: Add onion, bell pepper, and a pinch of salt. Cook until softened, 4–5 minutes. Stir in garlic and cook until fragrant, 30 seconds.

Tomato paste boost: Add tomato paste and cook, stirring, for 1 minute to caramelize. This deepens the flavor and cuts acidity.

Build the broth: Pour in crushed tomatoes and broth. Add Italian seasoning, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir and bring to a gentle boil.

Add noodles: Break lasagna noodles into rough squares and add to the pot. Reduce heat to a lively simmer and cook, stirring occasionally, until noodles are al dente, about 10–12 minutes. If using spinach or zucchini, add in the last 3–4 minutes.

Make the creamy protein mix: In a small bowl, stir together cottage cheese (and ricotta, if using) until mostly smooth. For an ultra-smooth texture, pulse in a blender for 10–20 seconds.

Creamy finish: Off the heat, stir in the cottage cheese mixture. Taste and adjust salt and pepper. If the soup is too thick, add a splash of broth. If too thin, let it sit a few minutes; the noodles will release starch and thicken.

Cheesy top and serve: Ladle into bowls and top each with mozzarella and Parmesan. Garnish with fresh basil or parsley. The heat of the soup will melt the cheese into those classic lasagna strands.