Step 1

Combine the ricotta mixture ingredients and set aside.

Step 2

Add onions to a large pot or dutch oven and cook for two minutes or until fragrant.

Step 3

Add ground turkey, garlic, dried oregano, dried basil, crushed red pepper, salt, and black pepper to the pot, breaking it up the turkey as it cooks. Continue cooking until turkey is cooked through, 5-7 minutes. Sop up any remaining grease with a paper towel.

Step 4

Add chicken broth, water, marinara, and bay leaves to the pot and turn the heat up to high, allowing the soup to come to a boil. Once boiling, turn heat back to medium, and let simmer for 5-10 minutes.

Step 5

Taste the broth and add more salt if necessary, then add uncooked pasta to the pot and cook until pasta is cooked through.

Step 6

Add the ricotta mixture and stir until the cheese is melted and everything is combined. If you'd like, reserve a dollop of the ricotta mixture for the top. Remove the bay leaves, then serve!