Cheesy Lasagna Soup
Ingredients
The soup base
-
2
tablespoons
olive oil
-
½
medium
yellow onion
-
1
pound
ground beef or ground Italian sausage
-
2
cups
spinach or kale
-
3
cloves
garlic
-
1
tablespoon
Italian seasoning
-
1
teaspoon
coarse salt
-
½
teaspoon
ground black pepper
-
¼
teaspoon
crushed red pepper flakes
-
2
tablespoons
tomato paste
-
24
ounces
jar marinara
-
4
cups
unsalted chicken stock
-
5
whole grain
lasagna noodles
The toppings
-
1 ½
cups
ricotta cheese
-
1 ½
cups
shredded mozzarella cheese
-
¼
cup
flat-leaf Italian parsley and/or basil
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat.
- Add diced onion and cook until soft, about 4-5 minutes.
- Add ground beef or Italian sausage and cook until almost browned.
- Stir in spinach or kale and minced garlic, sautéing until greens are wilted.
- Mix in Italian seasoning, salt, pepper, red pepper flakes, and tomato paste.
- Pour in marinara and chicken stock, bringing the mixture to a simmer.
- Add broken lasagna noodle pieces and cover, cooking for 15-20 minutes until noodles are softened.
- Taste and adjust seasoning as necessary.
- Add dollops of ricotta cheese, then cover with shredded mozzarella.
- Let sit with the lid on for 5-10 minutes until the cheese is melted.
- Serve in bowls and top with chopped basil and/or parsley.
Nutrition Facts (estimated)
Servings
8 servings
Calories
387
Total fat
19g
Total carbohydrates
30g
Total protein
26g
Sodium
1018mg
Cholesterol
86mg
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