Skip the layers! This quick and easy Lasagna Soup is packed with minced beef, vegies, and broken lasagna sheets in a rich tomato broth. Dinner is served!
Heat olive oil in a large pot or Dutch oven over medium heat.
Add minced beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
Add onion and garlic to the pot and cook until softened, about 5 minutes.
Stir in crushed tomatoes, beef broth, tomato paste, oregano, basil, salt, pepper, and bay leaf. Bring to a boil, then reduce heat and simmer for 10 minutes.
Add broken lasagna sheets and simmer for another 10-12 minutes, or until the noodles are tender.
Remove bay leaf and stir in spinach until wilted.
In a separate bowl, combine ricotta and mozzarella cheese.
Ladle soup into bowls and top with a generous dollop of the cheese mixture. Garnish with fresh parsley, if desired.
Notes
Recipe Tips:
For a vegetarian version, simply omit the minced beef and add an extra 250g of chopped mushrooms or lentils to the soup.
The lasgne shheets can be substituted with macaroni elbows or spiral pasta shapes.
Want a bit of a kick? Add a pinch of red pepper flakes to the pot while cooking the onions and garlic.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions:
Pair your lasagna soup with a side of grilled asparagus or a simple green salad.
For a touch of elegance, serve with a crusty bread and a glass of white wine.
Pair your lasagna soup with a side of roasted vegetables
Lasagna Soup is a lifesaver on busy weeknights. It's a delicious and comforting meal that's sure to please the whole family.So ditch the lasagna pan and whip up a pot of this hearty soup instead – you won't regret it!