Dinner
Lasagna Soup
| Total time:
| Prep:
| Cook:
| Servings:
|
| 50 min |
10 min |
40 min |
6 |
Dietary Restrictions
Egg-freePeanut-freeTree-nut-freeFish-freeShellfish-freeSoy-FreePork-FreeSesame-Free
Ingredients
-
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
Directions
-
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.
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Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 565 kcal |
| Fat
| 27 g |
| Carbohydrates
| 45 g |
| Protein
| 34 g |
| Fiber
| 4 g |
| Sugar
| 12 g |
| Sodium
| 1050 mg |
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