Description
Lasagna Soup is a hearty and comforting dish that brings all the flavors of a classic lasagna in a cozy, soup form. With lean ground beef, marinara sauce, fresh spinach, and pasta, this dish is topped with a blend of melted cheeses for the ultimate comforting meal. It’s perfect for a family dinner or meal prep for the week!
Ingredients
Scale
- 1 pound lean ground beef
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, finely chopped
- 1 large carrot, finely chopped
- 3 cloves garlic, minced
- 2 cups finely chopped fresh spinach
- 24 oz jar marinara sauce
- 3 – 4 cups beef broth (preferably low-sodium)
- 1 cup tomato sauce
- 1 ½ teaspoons dried Italian seasoning
- 1 bay leaf
- 3 – 4 cups campanelle, gigli, radiatore pasta, or broken lasagna noodles
- Shredded mozzarella, ricotta cheese, parmesan cheese, and basil for garnish
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat.
- Add the chopped onion, carrot, and minced garlic to the pot. Cook for 5-7 minutes, or until the vegetables are softened.
- Stir in the chopped spinach and cook for another 1-2 minutes until wilted.
- Pour in the marinara sauce, beef broth, and tomato sauce. Stir in the Italian seasoning and bay leaf. Bring the mixture to a simmer.
- Add the pasta to the pot, and cook according to the package instructions, about 8-10 minutes, or until the pasta is tender.
- Remove the bay leaf and discard.
- Ladle the soup into bowls and garnish with shredded mozzarella, ricotta cheese, parmesan cheese, and fresh basil.
- Serve hot and enjoy!
Notes
- You can use any pasta shape you prefer, but campanelle, gigli, radiatore, or broken lasagna noodles work best for this soup.
- For a gluten-free option, substitute gluten-free pasta.
- To make this dish even heartier, add a can of diced tomatoes along with the marinara and tomato sauce.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Just be aware that the pasta will continue to absorb liquid as it sits, so you may need to add extra broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes