Lasagna Soup

averiecooks.com

Dani Sieferman

subheading: SOUP:

1 pound lean or extra lean ground beef (about 90 to 95% lean)*

1 cup yellow or white onion, diced small

3 to 4 garlic cloves, finely minced

32 ounces reduced sodium chicken broth

24 ounces spaghetti sauce or marinara sauce

14.5-ounce can petite diced tomatoes

2 tablespoons fresh parsley (or 1 tablespoon dried parsley)

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1 tablespoon Italian seasoning

2 teaspoons salt, or to taste

1 teaspoon freshly ground black pepper, or to taste

½ teaspoon red pepper flakes, or to taste

9 lasagna noodles, broken into chunky bite-sized pieces (or another small shaped pasta such as ziti, penne, wheels, small shells, elbow macaroni)

2 cups fresh spinach (kale may be substituted)

1 teaspoon granulated sugar, optional and to taste

subheading: CHEESE TOPPING:

8 ounces ricotta cheese

1 cup mozzarella cheese, shredded

½ cup Parmesan cheese, finely grated

1 tablespoon Italian seasoning

½ teaspoon salt, optional and to taste

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