Ingredients
Scale
- 1 lb ground beef or turkey
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 4 cups chicken broth
- 8 oz lasagna noodles
- 2 cups fresh spinach
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp tomato paste
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil and sauté chopped onion and garlic until translucent.
- Add ground beef, cook until browned, then drain excess fat.
- Stir in crushed tomatoes, tomato paste, chicken broth, salt, and pepper; bring to a boil.
- Reduce heat, add noodles, and cook until tender, about 10 minutes.
- Stir in spinach and cook until wilted.
- Ladle soup into bowls, top with shredded mozzarella and Parmesan cheese, and serve hot.
Notes
- You can substitute ground turkey for beef for a leaner version.
- For a vegan variation, replace meat with lentils and use plant-based cheese.
- Need it faster? Use gluten-free noodles to customize.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: High-Protein
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 410 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg