Lasagna Soup

Servings:7Serving Size:1 1/2 cupsRecipe Cost:$12.71Cost per Serving:$1.82

Ingredients:
- 1 pound lean ground beef
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 jar (24 ounces) marinara sauce
- 1 box (32 ounces) low-sodium chicken, vegetable, or beef broth
- 12 ounces water (fill half of the marinara jar)
- 6 sheets lasagna noodles, broken into bite-size pieces (NOT oven-ready noodles)
- 1 container (10 ounces) frozen, chopped spinach
Directions:
- Wash hands with soap and warm water, scrubbing for at least 20 seconds.
- Heat a large pot over medium high heat. Add beef to pot and break into fine crumbles. Season with salt and pepper. Cook beef until it’s no longer pink and it reaches 160 degrees F using a food thermometer. Drain any fat.
- Add marinara sauce, broth, and water to the pot with beef. Increase heat to high, place lid on the pot and bring to a boil, about 6 minutes.
- Once boiling, add lasagna noodles and lower heat to medium-high. Stir occasionally so noodles do not stick to the bottom of the pot. Cook uncovered for about 6 minutes, or until noodles are close to being done.
- Add frozen spinach. Cook until noodles have a bit of firmness left and until spinach is heated through, about 2 to 3 minutes.
- Ladle into bowls and add desired toppings.
- Refrigerate leftovers within 2 hours.
Notes
Any short-shaped pasta will work for this soup.
Optional toppings: a scoop of ricotta or cottage cheese, a sprinkle of parmesan or mozzarella cheese
Source: Jeannie Noble, RD, Extension Specialist for Nutrition, University of Kentucky Cooperative Extension Service
Nutrition facts per serving: 310 calories; 8g total fat; 3g saturated fat; 0g trans fat; 60mg cholesterol; 590mg sodium; 29g total carbohydrate; 4g dietary fiber; 6g total sugars; 0g added sugars; 28g protein; 0% Daily Value of vitamin D; 8% Daily Value of calcium; 20% Daily Value of iron; 25% Daily Value of potassium