Ingredients
Method
Preparation
- Place a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until it is fully browned. Drain any excess fat.
- Add the diced onion to the pot with the beef. Sauté for about 4-5 minutes until the onion is translucent and soft.
- Stir in the minced garlic, Italian seasoning, red pepper flakes, salt, and pepper. Cook for 1 minute until the garlic smells fragrant.
- Pour in the marinara sauce and beef broth. Stir well to combine all the ingredients.
- Bring the liquid to a gentle boil. Once boiling, drop in the broken lasagna noodle pieces.
- Reduce the heat to medium-low. Let the soup simmer for 12-15 minutes, or until the noodles are tender. Stir occasionally to prevent the noodles from sticking to the bottom.
- Once the noodles are cooked, stir in the fresh baby spinach. Let it wilt into the hot soup for about 1 minute.
- Turn off the heat. Stir in the blended cottage cheese and half of the mozzarella cheese. This will make the soup creamy and rich.
- Ladle the soup into bowls. Top each serving with the remaining mozzarella and parmesan cheese.
- Garnish with fresh parsley and serve immediately.
Notes
Serve with a fresh side salad or garlic bread. This soup stores well in the fridge for up to 3 days. It can also be frozen for up to 3 months, but it's best to freeze without the cheese.
