Brown ground turkey, drain and set aside. You can substitute ground beef . Cook shallots in olive oil until translucent. Add garlic for 1 minute. Add crushed tomatoes and seasonings from parsley to oregano. Add 1/2 of the chicken broth and simmer on low for 10 minutes (If you want to cook noodles in soup add them now and simmer time according to package) .If cooking noodles separately begin to cook them while soup simmers. After soup has simmered, add the other half of the chicken broth, add meat back and tomato paste and stir to be sure paste blends with soup. Break up a cube of beef bouillon and put into soup to let dissolve, stir while it dissolves. (You can also put a little of the soup in a cup and dissolve bouillon cube in cup and then add back to the soup.) Add balsamic vinegar and spinach(optional), salt to taste. Stir to combine just until spinach begins to wilt. Remove bay leaf from soup, pour noodles into bowl filling about 1/4 of the bowl. Pour soup over noodles, top with ricotta and parmesan mixture and mozzarella, grated fresh parmesan over soup and serve.