Lasagna Soup

This recipe was created by Ashlen from All Nutrition Kitchen. Ashlen is a “non-diet” dietician focused on sharing low-effort, delicious recipes for a healthy lifestyle that actually feels good! Using ingredients sourced at Lepp Farm Market, she created these recipes for you to enjoy delicious flavours using local ingredients.

This Lasagna Soup is cozy, filling and only takes 30 minutes to make! It’s the perfect weeknight meal that will feed a group of people or make leftovers for lunches and dinners in the days ahead. You can customize the protein in this recipe by choosing ground beef, turkey or chicken. There’s also the option to add a couple of handfuls of fresh baby spinach to the pot at the same time as the ricotta cheese for some extra colour and nutrients. Alternatively, serve this Lasagna Soup with a side salad to make it a balanced meal. For those who are lactose-intolerant, you can omit the ricotta cheese altogether and still enjoy an absolutely delicious dish.

Lasagna Soup

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Author: All Nutrition Kitchen

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Ingredients

Scale

10 lasagna noodles, broken into pieces

1lb ground beef (lean) or turkey

6 cups vegetable broth

3 cups tomato sauce

2 tbsp tomato paste

½ medium yellow onion, diced

4 cloves garlic

2 tbsp olive oil

1 tsp dried basil

1 tsp dried oregano

⅓ cup ricotta cheese

¼ tsp salt

¼ tsp pepper

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Instructions

In a large pot over medium heat, cook the onions and garlic in the olive oil for 3-4 minutes or until soft and fragrant.

Add the ground meat and cook for 10 minutes, or until cooked through.

Add the vegetable broth, tomato sauce, tomato paste, basil and oregano. Bring this to a boil.

Add the lasagna noodles and cook for 10 minutes, stirring frequently so the noodles don’t stick to the bottom of the pot.

Once the noodles are al dente, reduce the heat to low and add the ricotta cheese, salt and pepper. Stir until combined. Serve, top with fresh basil and some parmesan cheese or more ricotta and enjoy!