Hearty Lasagna Soup

20 min

8 cups for 4 servings

All the gooey goodness of lasagna poured into a bowl of soup. Made with ground beef, peppers, spinach and broken lasagna noodles, it’s an easy one-dish dinner for nights when you crave something hearty!

Ingredients

1 tbsp oil
¹⁄₂ lb (225 g) lean ground beef
3 tbsp Marinara Sauce Mix or Tuscan Chicken Burger Seasoning
1 can (28 oz/796 ml) unsalted diced tomatoes
4 cups prepared broth, your choice
2 bell peppers
5 oven-ready lasagna noodles
2 cups baby spinach
Sea Salt, to taste
Black Pepper , to taste

Preparation

Heat oil in Wok over medium-high heat. Crumble in beef; add mix. Cook, breaking up the meat using the Ground Meat Separator until meat is cooked through, 2 min.
Stir in diced tomatoes and broth. Partially cover and bring to a boil. Meanwhile, chop peppers, then add to wok.
Once mixture boils, coarsely break in lasagna noodles. Reduce heat and simmer, partially covered, until noodles are tender, about 8 min. Stir occasionally.
Remove from heat and stir in spinach until wilted. Taste and season with salt and pepper, if desired.
To serve, ladle into bowls. Top with cheese and a drizzle of oil, if desired.

Nutritional Information

Per serving(2 cups): Calories 370, Fat 13 g (Saturated 3.5 g, 0.3 0 g), Cholesterol 45 mg, Sodium 190 mg, Carbohydrate 38 g (Fiber 6 g, Sugars 11 g), Protein 24 g.

Tips

Boost flavour and add chopped sundried tomatoes, anchovies or chili peppers when soup simmers. Bulk it up with more veggies – try broccoli, green peas or your favourite frozen mixed veggies.

Go vegetarian and replace beef with 1 can (19 oz/540 ml) lentils, drained and rinsed.

Tips

Boost flavour and add chopped sundried tomatoes, anchovies or chili peppers when soup simmers. Bulk it up with more veggies – try broccoli, green peas or your favourite frozen mixed veggies.

Go vegetarian and replace beef with 1 can (19 oz/540 ml) lentils, drained and rinsed.

Perfectly Balance Your Plate

Serve with 2 cups leafy green salad with 1 tbsp Epicure dressing.