I didn’t like Lasagna Soup at first so I tweaked the recipe

Ingredients

• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 3 cloves Garlic (minced)
• 1 medium Onion (finely diced)
• 1 pound Ground Beef (80% lean)
• 1 teaspoon Salt (to taste)
• ½ teaspoon Black Pepper (freshly ground)
• 2 tablespoons Tomato Paste (regular tomato paste)
• 2 cans Tomato Sauce (15 oz each)
• 1 teaspoon Dried Oregano (optional)
• 1.5 quarts Chicken Stock (low‑sodium)
• 8 ounces Broken Lasagna Noodles (roughly broken into 1‑inch pieces)
• 2 cups Fresh Spinach (roughly chopped)
• 1 cup Fresh Basil (chopped)
• 1 cup Ricotta Cheese (full‑fat)
• ½ cup Parmesan Cheese (freshly grated)
• 1 cup Mozzarella Cheese (shredded)

Instructions

1. Prep Ingredients

   Mince the garlic, dice the onion, chop the basil, and roughly chop the spinach. Measure out all dry ingredients and cheeses.

   Time: PT5M

2. Sauté Aromatics and Beef

   Heat olive oil in a large pot over medium heat. Add garlic and onion, sauté until translucent (2‑3 min). Add ground beef, season with salt and pepper, and cook, breaking it up, until browned, about 5‑7 min.

   Time: PT10M

   Temperature: Medium

3. Build the Soup Base

   Stir in tomato paste and cook for 1 min. Add the two cans of tomato sauce, dried oregano, and 1.5 quarts of chicken stock. Bring to a gentle boil, scraping any browned bits from the bottom.

   Time: PT5M

   Temperature: Medium‑High

4. Add Noodles and Simmer

   Add the broken lasagna noodles to the boiling broth. Reduce heat to a simmer and cook, stirring occasionally, until noodles are al dente, about 8‑10 min. If the soup looks too thick, add a splash more stock or water.

   Time: PT10M

   Temperature: Low

5. Finish with Greens and Cheese

   Stir in the chopped spinach and basil; cook until spinach wilts (1‑2 min). Remove pot from heat and fold in ricotta, grated parmesan, and shredded mozzarella until melted and evenly distributed.

   Time: PT5M

6. Serve

   Ladle the soup into bowls, garnish with extra basil or parmesan if desired. Serve hot.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

4 g