This soup was really good. Really, really, really good. Like, so good that I was [kinda-sorta-maybe] glad that Ben liked it, but [kinda-sorta-maybe... most definitely] hoping that he didn’t like it enough to eat the leftovers. And if that situation happened to arise, well, then I would be happy to slurp up each and every drop of Lasagna Soup because, as I said, it was just so good. Except I wouldn’t be slurping it, because that’s not very ladylike, now is it?
This Lasagna Soup is flavorful, filling, and the most perfect way to fulfill those healthy New Years resolutions while still indulging in your cheeeesy cravings too. Pantry staples–a boatload of herbs, tomatoes, and broth, combined with fresh spinach, browned ground beef, and a handful of leftover macaroni and cheese come together in a fantabulous way.
- 1 pound ground beef
- olive oil or a bit of reserved grease
- 1 large onion, diced
- 5 cloves garlic, minced
- 28 ounces diced tomatoes, rinsed
- 28 ounces crushed tomatoes
- 8 cups chicken broth
- 4 tablespoons pesto
- 2 teaspoons dried parsley
- 1 teaspoon marjoram
- 1 teaspoon oregano
- 1/2 teaspoon red chili flakes
- freshly ground black pepper
- 1 1/2 cups leftover white macaroni and cheese [or 1 1/2 cups cooked pasta plus 1/2 cup mozzarella cheese]
- 4 cups loosely packed spinach, torn
- parmesan cheese, for serving
In a large stockpot, brown ground beef. Drain and set aside. Using a small amount of the hamburger grease, cook onions for about 5 minutes or until soft. Add garlic and cook for another minute, until fragrant. Return beef to pan, then add tomatoes, broth, pesto, parsley, marjoram, oregano, red chili flakes, and pepper. Stir to mix everything together and bring to a boil. Reduce heat to low and simmer, partially covered, for 20 minutes. Stir in pasta and simmer for an additional 4-5 minutes, then add spinach and simmer until wilted, another 1-2 minutes. Serve with a sprinkling of parmesan cheese.
Time: 45 minutes [25 minutes active].
Yield: 10 servings.