I can’t believe how quickly this month has passed by. It’s been a busy one with deadlines and caring for a sick family member. So tonight I’m making an easy Lasagna Soup that is both filling and will keep you warm all night. It serves 6, but it can serve more people if you include a side salad and fresh Italian garlic bread. I hope you all have a wonderful weekend filled with books and good health. 🙂
Lasagna Soup
Ingredients
Soup
- 1 Tablespoon olive oil
- ½ medium yellow onion diced
- 3 medium cloves garlic minced
- 2 teaspoons Italian seasoning
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 24- ounce can whole tomatoes
- 1 pound ground beef cooked, drained, and crumbled
- 4 cups beef broth
- 1 medium zucchini diced
- 1 bay leaf
- 6 ounces lasagna pasta broken into bite-size pieces
- 4 lightly-packed cups baby spinach roughly chopped
- ½ cup chopped parsley
Cheese Topping
- 1 cup ricotta cheese
- ½ cup shredded mozzarella
- ¼ cup shredded Parmesan cheese
- ¼ teaspoon Kosher salt
- â…› teaspoon Black Pepper
Instructions
Lasagna Soup
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In a large stockpot, heat the oil and saute the onions until soft, about ten minutes. Then stir in the garlic and saute for another minute. Then stir in the Italian seasoning, salt, and pepper.
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Stir in the tomatoes, breaking them up as you stir. Then stir in the cooked beef, beef broth, zucchini, and bay leaf. Bring to a boil, reduce to a simmer, and then cover with a lid. Simmer, with the lid on, for another 10 minutes.
Cheese Topping
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While the soup is simmering, make the cheese topping by adding all the ingredients into a bowl and stirring well until all the cheeses and seasonings are mixed in.
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Back to the soup–take out the Bay leaf and throw it away. Stir in the spinach and parsley. Stir gently and cook for about 1-2 minutes, until the spinach is wilted. Season with more salt and pepper, if necessary.
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Serve the soup in bowls with a spoonful of cheese on top. Garnish with extra parsley if you prefer.
