Ingredients
Scale
- ½ lb lean ground beef
- 1 tsp olive oil
- ½ cup yellow onion, chopped
- 3 garlic cloves, minced
- 3 tbsp tomato paste
- 1 24 oz jar red pasta sauce or marinara
- ¼ tsp red pepper flakes
- ¼ tsp salt (more to taste as needed)
- ¼ tsp black ground pepper
- ¼ tsp garlic powder
- ½ tsp crushed, dried oregano
- ½ tsp dried thyme
- 7 cups beef or chicken broth
- 9–10 uncooked lasagna noodles, broken into pieces
- 3 cups fresh baby spinach
- ½ cup shredded parmesan
- 1 cup fresh ricotta
- 1 cup shredded mozzarella
Instructions
- In a large Dutch oven or deep pot, brown the meat together on medium-high heat, stirring often (about 8-10 minutes). Drain excess grease.
- Add onions directly to the pot; sauté onions for about 5 minutes until softened. Add minced garlic and stir well.
- Next, add tomato paste and cook for about a minute before mixing it in.
- Add seasonings—red pepper flakes, salt, black pepper, garlic powder, oregano, and thyme—to enhance flavor. Pour in red pasta sauce and broth; return browned meat back to the pot. Bring everything to a low simmer.
- Add broken lasagna noodles; cover and simmer for about 20 minutes or until noodles are cooked to your liking. Stir in fresh spinach last and let it wilt.
- Stir in shredded parmesan cheese until melted into the soup. Mix ricotta with shredded mozzarella in a small bowl and serve each bowl of soup topped with a dollop of ricotta-mozzarella mixture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 410
- Sugar: 6g
- Sodium: 860mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 70mg