Description
A comforting and hearty lasagna soup made with ground beef, vegetables, and cheese. Perfect for a cozy meal!
Ingredients
Scale
- 1 tbsp olive oil
- 1 lb. lean ground beef
- 1 medium yellow onion (diced)
- 4 cloves garlic (minced)
- 1 cup white mushrooms (chopped)
- 2 large carrots (chopped)
- 3 tsp Italian seasoning
- 1/2 tsp salt
- 1 28oz can diced tomatoes
- 1 15oz can tomato sauce
- 4 cups reduced sodium vegetable broth
- 8 whole wheat lasagna noodles (broken in quarters)
- 1 medium zucchini (chopped)
- 3 large handfuls baby spinach
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
Instructions
- In a large pot or dutch oven, heat olive oil over medium high heat. Add ground beef and brown the meat, breaking it up as it cooks.
- Once the meat is browned, add onion, garlic, carrots, and mushrooms and cook for 5 minutes.
- Add the seasonings, diced tomatoes, tomato sauce, and vegetable broth and bring mixture to a boil.
- Meanwhile, make the ricotta topping by mixing together the ricotta, mozzarella and parmesan in a small bowl.
- Once boiling, add the broken up lasagna noodles and boil for 5-7 minutes until al dente.
- Stir in the zucchini and spinach and cook for another 3-4 minutes, then remove from heat.
- To serve, add a dollop of ricotta mixture to the bottom of each bowl, then ladle the soup over top. Add another dollop of ricotta mixture on top, and garnish with chopped parsley (optional). Enjoy!
Notes
- This soup can also be topped with fresh basil or parsley for added flavor.
- You can use other types of noodles if you prefer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg