Lasagna Soup

5 from 1 vote

Total Time 35

Course Dinner, Lunch, Main Course, Soup

Servings 6 , or so

2 tbsp olive oil
1 lb ground meat, of choice (I use beef, but you can use sausage, pork, turkey, or any meat that you like; omit for vegetarian or vegan)
1 sweet or yellow onion, diced
4 garlic cloves, diced
24 oz marinara sauce
1 tbsp Italian seasoning
4-6 cups broth, of choice (4 cups for thick soup, 6 cups for thinner soup)
10 lasagna noodles, broken apart (sub zucchini for Whole30/paleo)
2 cups spinach
10 oz ricotta (dairy free for Whole30/paleo)
1 cup shredded mozzarella (optional, omit for dairy free/Whole30/paleo)
salt & pepper, to taste

In a pan on the stove, cook the meat (if using) in 1 tbsp of olive oil until brown, then drain the excess oil, remove the meat and set it aside.
Add the remaining 1 tbsp of olive oil to the pan and sauté the onion and garlic until fragrant.
Add in the marinara sauce, spices, broth and meat and stir together with the onions and garlic.
Turn the heat up to bring the soup to a boil. Once boiling, add in lasagna noodles, breaking them into large pieces as you add them.
Keeping a close eye, stir until noodles are tender. Once they're cooked, add in the spinach and turn off the heat.
If you're using both ricotta and mozzarella, mix together the cheeses.
Add the soup to a bowl and top with a scoop of the cheese mixture. Top with fresh basil if you wish!

Zucchini Version:

Slice zucchini into thin rounds, then cut in half. You should only need one regular sized zucchini.
Space out the slices on top of a towel and sprinkle salt over top to "sweat" the zucchini. This process helps bring out the moisture.
After 10 minutes, dry the zucchini with another towel.
Instead of adding the noodles, add the zucchini in that step and cook in the soup until preferred doneness.