About recipe

Cozy up with this lighter take on lasagna! This soup is a one-pot dish that swaps in lean protein and uses less cheese. The veggies add antioxidants, vitamins, and fiber. Perfect for chilly days—it’s warm, nourishing, and satisfying!

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Ingredients (serves 6)

Soup:

• 1 lb lean ground beef, (lean ground turkey or chicken can be used)
• 1 cup diced onion
• 3 garlic cloves, minced
• 2 (14.5 ounce) cans diced tomatoes, undrained
• 1/4 cup tomato paste
• 4 cups (32 ounces) low sodium beef broth (chicken broth or bone broth can be substituted)
• 2 teaspoons Italian seasoning
• 6 uncooked lasagna noodles, broken into 1 ½-inch pieces
• 4 cups of spinach

Cheese topping: 

• 3/4 cup ricotta cheese
• 1/3 cup grated Parmesan cheese
• 1/4 teaspoon salt

Preparation

1. In a large Dutch oven or saucepan, brown beef, and onion on medium-high heat. Add garlic and cook until fragrant (30-60 seconds). Drain off extra liquid.
2. Stir in tomatoes, tomato paste, beef broth, and seasonings. Bring mixture to a boil and stir in lasagna pieces.
3. Reduce heat to a simmer and cook for ~10 minutes or until the noodles are tender.
4. Add spinach and mix until wilted
5. For the cheese topping: mix in a small bowl.
6. Serve soup with a dollop of cheese mixture.