Spinach Easy Lasagna Soup Recipe
Spinach Easy Lasagna Soup gives you all the flavors of lasagna with a nutritious twist. Add spinach for color—and, okay, nutrition—without losing flavor.
Ingredients
- 1 pound ground beef or turkey for lighter version
- 1 can 28 ounces crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 ½ cups lasagna noodles broken into pieces
- 2 cups fresh spinach roughly chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
- Brown the ground beef in a large pot over medium heat, seasoning with salt, pepper, garlic, oregano, and basil.
- Add crushed tomatoes and broth to the pot, then bring to a simmer.
- Stir in broken lasagna noodles and cook until tender (about 10 minutes).
- Add chopped spinach, stirring it into the soup until wilted.
- Spoon in ricotta cheese, stirring to blend.
- Top each serving with mozzarella and Parmesan cheese. Serve hot.
Notes
Nutritional Information (Per Serving)
- Calories: 450
- Total Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Vitamin A: 15%
- Calcium: 20%
- Iron: 12%
- Vitamin C: 10%
- Vitamin K: 9%
Additional Notes/Tips
- Want a smoother texture? Blend the spinach before adding it in.
- Feel free to swap out the meat for Italian sausage for more flavor.
- If you’re not into ricotta, use cottage cheese for a lighter option.
- Leftovers are perfect for lunch the next day—just don’t expect much to be left!
- For extra flavor, drizzle with olive oil and sprinkle fresh basil before serving.