Lasagna Soup

1 lb ground beef
1 onion, diced
3 cloves garlic, minced
4 cups chicken broth
2 cups marinara sauce
1 (14.5 oz) can diced tomatoes
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
8 lasagna noodles, broken into pieces
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups spinach leaves (optional)
In a large pot, cook ground beef over medium heat until browned. Drain any excess fat.
Add diced onion and minced garlic to the pot and cook until the onion is translucent.
Stir in chicken broth, marinara sauce, diced tomatoes, dried basil, dried oregano, salt, and black pepper. Bring to a boil.
Add broken lasagna noodles to the pot. Reduce heat and simmer until the noodles are tender, about 10-12 minutes.
Stir in spinach leaves, if using, and cook until wilted.
In a small bowl, mix ricotta cheese, shredded mozzarella cheese, and grated Parmesan cheese.
Ladle soup into bowls and top with a dollop of the cheese mixture.
Garnish with fresh basil or parsley for added flavor.
Prep Time: 15 mins | Cooking Time: 30 mins | Total Time: 45 mins | Kcal: 350 | Servings: 6

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