Description
A delicious twist on traditional lasagna, this hearty soup is perfect for a comforting 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 the 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 is great for meal prep and can be stored in the refrigerator for up to 3 days.
- Feel free to customize the vegetables based on your preferences.
- Add additional spices for more heat if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg