Ingredients
Meats and Aromatics
- 1 lb ground beef
- 3 garlic cloves, finely minced
- 1/2 yellow onion, diced
Herbs and Spices
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp dried basil
- 1/2 tsp dried oregano
- 1 tsp kosher salt, plus more as needed
- Freshly ground black pepper, to taste
Liquids and Tomatoes
- 14 oz can crushed tomatoes
- 32 oz chicken broth, more if needed
- 1 cup water
- 2 tsp tomato paste
Pasta and Vegetables
- 6 oz lasagna noodles, broken up (about 2-inch pieces)
- 1 cup frozen chopped spinach
Dairy
- 1/4 cup heavy cream
- Ricotta cheese, for serving
- 4 oz mozzarella cheese, cut into slices
- Parmesan cheese, optional, for serving
Instructions
- Brown the beef: In a large pot over medium-high heat, add the ground beef and cook it until well browned, breaking it up with a spoon. Allow some crispy browned bits to develop for richer flavor, then drain excess grease to keep the soup from becoming oily.
- Sauté aromatics: Add minced garlic, diced onion, garlic powder, onion powder, dried basil, dried oregano, kosher salt, and freshly ground black pepper to the browned beef. Stir to combine, then cook over medium-low heat for about 5 minutes until onions soften and the mixture is fragrant, stirring frequently to prevent garlic from burning.
- Add liquids and noodles: Pour crushed tomatoes, chicken broth, water, and tomato paste into the pot. Break the lasagna noodles into roughly 2-inch pieces and add them in. Stir well, bring the soup to a boil over high heat, then reduce heat to low, cover, and simmer for 10 minutes until noodles begin to soften.
- Finish the soup: Stir in frozen chopped spinach and heavy cream. Continue cooking uncovered on low heat for 5 more minutes to warm the spinach and make the soup creamy. Adjust seasoning with salt and pepper as needed to taste.
- Serve with cheese: Place a slice of mozzarella cheese in the bottom of each serving bowl. Ladle the hot soup over the mozzarella, allowing it to melt. Top with a generous dollop of ricotta cheese and sprinkle with optional parmesan cheese for authentic lasagna flavor in every spoonful.
Notes
- If you prefer a vegetarian version, substitute ground beef with cooked lentils or plant-based meat alternatives.
- To make this gluten free, use gluten-free lasagna noodles.
- Adjust the amount of chicken broth to reach your desired soup thickness.
- Letting the beef develop crispy bits before draining adds extra depth of flavor.
- For a richer soup, you can add more heavy cream or a splash of milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American