Creamy Lasagna Soup

Ingredients

• 1 large Shallot (diced)
• 3 cloves Garlic (finely chopped)
• 1 lb Ground Beef (lean (90% lean))
• 1 medium Red Bell Pepper (diced)
• 1 medium Green Bell Pepper (diced)
• 2 tsp All-Purpose Seasoning (Cooking with Tammy brand)
• 1 tsp Paprika (regular, not smoked)
• 1/4 tsp Crushed Red Pepper Flakes (adjust for heat preference)
• 1/2 tsp Dried Thyme (or fresh if available)
• 1 tbsp Fresh Oregano (chopped leaves)
• 2 tsp Tomato Paste (for richer color and flavor)
• to taste Salt
• to taste Black Pepper
• 1 tsp Chicken Bouillon (powder or cube dissolved in water)
• 1 jar (24 oz) Marinara Sauce (your favorite brand)
• 1 cup Water (to rinse the marinara jar)
• 4 cups Chicken Broth (low-sodium)
• 5 leaves Fresh Basil (torn)
• 8 oz Lasagna Noodles (broken into bite‑size pieces)
• 1 cup Heavy Cream (full‑fat for creaminess)
• 2 cups Fresh Spinach (packed, added whole)

Instructions

1. Prep Vegetables

   Dice the shallot, finely chop the garlic, and dice the red and green bell peppers.

   Time: PT5M

2. Sauté Aromatics

   Heat the Dutch oven over medium heat. Add the diced shallot and garlic; stir for about 3 minutes until fragrant.

   Time: PT3M

   Temperature: Medium

3. Brown the Ground Beef

   Add the ground beef to the pot, breaking it up with the wooden spoon. Cook until the meat is no longer pink and begins to render its fat.

   Time: PT5M

   Temperature: Medium

4. Add Bell Peppers

   Stir in the diced red and green bell peppers and cook until they start to soften, about 3 minutes.

   Time: PT3M

   Temperature: Medium

5. Season the Base

   Sprinkle in the all‑purpose seasoning, paprika, crushed red pepper flakes, dried thyme, fresh oregano, salt, and black pepper. Stir to combine.

   Time: PT1M

6. Add Tomato Paste

   Add 2 teaspoons of tomato paste, stirring for about 1 minute to deepen the color and flavor.

   Time: PT1M

7. Incorporate Bouillon and Liquids

   Stir in the chicken bouillon, the entire jar of marinara sauce, 1 cup of water (to rinse the jar), chicken broth, and torn fresh basil.

   Time: PT2M

8. Bring to a Simmer

   Increase heat to bring the mixture to a gentle boil, then reduce to low and cover the pot partially (half‑on) to prevent boil‑over. Simmer for 20 minutes.

   Time: PT20M

   Temperature: Low simmer

9. Add Pasta

   Break the lasagna noodles into bite‑size pieces and add them to the soup. Continue to simmer, uncovered, for about 20 minutes or until the pasta is al dente and the broth has thickened.

   Time: PT20M

   Temperature: Low simmer

10. Finish with Cream

    Stir in the heavy cream and let the soup heat through for 2–3 minutes. Do not let it boil once the cream is added.

    Time: PT3M

    Temperature: Low

11. Add Spinach and Rest

    Add the fresh spinach leaves, give a quick stir, and turn off the heat. Let the residual heat finish cooking the spinach (about 2 minutes).

    Time: PT2M

12. Serve

    Ladle the soup into bowls, optionally garnish with extra basil or grated Parmesan, and enjoy while hot.

    Time: PT0M

Nutrition Facts

Calories

910

Protein

45 g

Carbohydrates

70 g

Fat

45 g

Fiber

5 g