Heat olive oil over medium-high heat in a Iarge stockpot. Once heated, add ground turkey and brown, about 3 minutes.
Add the onions, garlic, carrots, celery, and chopped spinach. Sauté until the vegetables are slightly softened, about 4-5 minutes.
Add in the cup of water, beef broth, tomato paste, diced tomatoes, and coconut milk; stir. Add the lasagna noodles, dried basil, and bay leaf; stir to combine.
Bring soup to a boil, and then lower to medium-high heat and let simmer until noodles are cooked, about 6-8 minutes, stirring regularly.
Season lightly with salt and pepper, to taste. Garnish with chopped parsley, if desired. Serve immediately.
NON-DAIRY-FREE OPTION: Sub 2 cups of 2% or whole milk for coconut milk. Top with ricotta or parmesan cheese. Sub lean ground beef for ground turkey, if you prefer.This soup tastes amazing reheated and enjoyed the next day. Keep any leftovers refrigerated in an airtight container for up to 3 days. Reheat on the stovetop (preferred method) or microwave.
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