Lasagna soup
This destructed ground beef lasagna soup is perfect for fall. This soup tastes just like lasagna, but you can make it in half the time.
Servings: 8
Calories: 587kcal
Ingredients
- 1/2 package lasagna sheets
- 1 lbs ground beef
- 1 small onion
- 1 tsp garlic minced
- 6 cups chicken stock or beef
- 3 tbsp Tomato paste
- 24 oz Pasta sauce
- 7 oz Baby spinach
- 2 tbsp olive oil
- 1 bay leaf
Seasoning
- 1 tsp salt or to taste
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp Italian seasoning
- 1 tsp paprika
- 1 tsp black pepper or to taste
For the cheese mixture
- 1 cup mozzarella cheese
- 8 oz Parmesan cheese
- 8 oz ricotta cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
- 10 leaves fresh Basil
Instructions
- Peel and slice onions. Peel and crush garlic.
- In a pot, add 2 tbsp of olive oil, then add onions and garlic. Cook for 2 minutes while stirring.
- Now add ground beef and cook until it starts to change color. Now add salt, paprika, black pepper, Italian seasoning, onion, and garlic powder.
- Also, add in tomato paste. Fry the ground beef for a good 5 minutes, then add pasta sauce and vegetable broth.
- Now add broken lasagna noodles. I used 9 sheets.
- You can also use regular pasta. Also, add a bay leaf.
- Cover and cook until it starts boiling, then lower the heat and cook until the pasta is al dente.
- Stir in spinach and taste test for salt.
- Now add shredded cheese, Parmesan, and fresh basil.
Make cheese toppings
- In a bowl, add ricotta, shredded mozzarella, and parmesan cheese. Season it with salt and pepper. Mix and serve alongside lasagna soup.
Video
Nutrition
Calories: 587kcal | Carbohydrates: 38g | Protein: 37g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1709mg | Potassium: 968mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3392IU | Vitamin C: 16mg | Calcium: 568mg | Iron: 4mg