Ingredients
Scale
- 1 lb extra-lean ground beef (93/7) or ground turkey
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 jar (24 oz) low-sugar marinara sauce
- 4 cups low-sodium chicken or beef broth
- 6 lasagna noodles, broken into bite-sized pieces
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- 2 cups fresh spinach, roughly chopped
- 1/2 cup low-fat ricotta or blended cottage cheese
- 1/4 cup shredded mozzarella cheese
- 2 tbsp grated Parmesan cheese
- Fresh basil for garnish
Instructions
- Place a large pot or Dutch oven over medium-high heat. Add the ground beef or turkey and cook until browned, breaking it apart with a wooden spoon. Once the meat is nearly cooked through, add the diced onion and garlic. Sauté for another 3 to 4 minutes until the onion is translucent and fragrant. Drain any excess fat from the pot to keep the soup lean.
- Pour the marinara sauce and the broth into the pot with the meat mixture. Stir in the dried oregano, dried basil, and red pepper flakes. Bring the liquid to a gentle boil. This stage allows the flavors of the sauce and herbs to meld perfectly with the protein.
- Add the broken lasagna noodle pieces directly into the boiling soup. Reduce the heat to medium and let the soup simmer for about 10 to 12 minutes, or until the noodles are al dente. Stir occasionally to prevent the noodles from sticking to the bottom of the pot. In the last 2 minutes of cooking, stir in the fresh spinach until it wilts.
- While the soup finishes, mix the ricotta (or blended cottage cheese), mozzarella, and Parmesan in a small bowl. Ladle the hot soup into bowls and place a generous dollop of the cheese mixture right in the center. The heat from the soup will melt the cheese into a gooey, delicious swirl. Garnish with fresh basil and enjoy.
- Cook Time: 35 minutes