Lasagna Soup

• 1 Teaspoon olive oil
• 1 Pound 93% lean ground beef
• 1 onion
• 24 Ounce marinara sauce
• 2 Tablespoon parsley
• 1/2 Teaspoon oregano
• 1 Teaspoon basil
• 1 Teaspoon garlic powder
• 6 Cup chicken broth
• 6 1/2 Ounce lasagna noodles
• 1/2 Cup heavy cream
• 2 Cup spinach
• 5 Ounce ricotta cheese
• 1/2 Cup mozzarella cheese shredded
• 1/4 Cup parmesan cheese

• Heat olive oil in a pot over medium heat. Add the ground beef and cook until it browns, which should take around 10 minutes. Season the beef with salt and pepper as it cooks. Once browned, remove the meat from the pot and set it aside.
• Add a bit more olive oil to the pot. Toss in diced onions and sauté them for about 5 minutes, stirring occasionally until they soften and become translucent.
• Stir in marinara sauce, parsley, oregano, basil, and garlic powder. Return the cooked beef to the pot along with the broth. Bring the mixture to a boil, then add lasagna noodles that have been broken into quarters. Reduce the heat to medium-low and cook, stirring occasionally, until the noodles are tender, which should take about 13 minutes.
• For the full step-by-step instructions and video tutorial, download the Little Lunches app.