Lasagna Soup
A comforting and easy-to-make soup that captures all the flavors of traditional lasagna without the fuss of layering.
Ingredients
For the Soup Base
- 1 lb Ground Beef or Turkey Lean protein, can be swapped with any favorite meat or kept vegetarian.
- 1 medium Onion, chopped
- 3 cloves Garlic, minced Aromatic booster.
- 1 cup Bell Peppers, diced Adds color and crunch.
- 28 oz Crushed Tomatoes For a rich sauce.
- 4 cups Chicken or Vegetable Broth Savory soul of the soup.
- 8 oz Lasagna Noodles, broken For a classic lasagna feel.
- 2 tbsp Italian Seasoning Gives an authentic Italian flavor.
- 2 cups Spinach, fresh or frozen Sneaks in some greens.
For the Creamy Finish
- 1 cup Ricotta Cheese For a creamy texture.
- 1/2 cup Parmesan Cheese, grated To sprinkle on top.
Instructions
Preparation
- In a large pot over medium heat, add a drizzle of olive oil and toss in the ground beef (or turkey). Cook until browned, about 5-7 minutes.
- Add the chopped onion, minced garlic, and bell peppers to the pot. Sauté for about 3-5 minutes until softened.
Cooking
- Stir in the crushed tomatoes and broth. Add the Italian seasoning and let the mixture bubble gently.
- Add the broken lasagna noodles, stirring lovingly. Simmer for about 10 minutes.
- Stir in the spinach until it wilts.
Finishing Touches
- Remove from heat and stir in dollops of ricotta cheese until melted.
- Ladle the soup into bowls and sprinkle with Parmesan cheese. Drizzle with olive oil and add fresh basil if desired.
Notes
Cook the noodles al dente. Adjust seasoning to taste. Use fresh ingredients for the best flavor. Suitable for meal prep and can be stored for 3-4 days.