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The BEST Lasagna Soup Recipe! Filled with veggies and hearty beef, this soup is the perfect way to use your No Yolks noodles! via @DashOfEvans
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Veggie & Beef Lasagna Soup

Your favorite comfort food classic made simple--Lasagna Soup!

Ingredients
  • 1 package No Yolk noodles, broad style (12 oz)
  • 1 whole green bell pepper chopped
  • 1/2 cup carrots, shredded (about 2)
  • 3/4 cup onion chopped
  • 3 cloves garlic minced
  • 1 pound ground beef (We like 85/15)
  • 1 jar pasta sauce (about 24 oz)
  • 1 can Italian style diced tomatoes 14.5 oz
  • 1 Tablespoon Italian seasoning
  • 1 teaspoon dried basil
  • 4 cups chicken or beef stock
  • 2 cups spinach, chopped
  • Parmesan cheese to sprinkle
  • Part Skim ricotta cheese
  • Pesto (optional)
Instructions

  1. Boil the No Yolk noodles to al dente (about 6 minutes), strain and set aside.

  2. Heat a large soup pot over Medium-High heat. Add 1 tablespoon canola oil. Add green pepper, onion, carrots and garlic to the pot. Stir.

  3. Once veggies are partially cooked, add beef. Crumble as it cooks with a flat spatula. Season with Italian seasoning and dried basil.

  4. Add jar of pasta sauce, stock and diced tomatoes to the pot. Stir. Reduce heat to low and allow to bubble for 10 minutes.

  5. Toss in spinach and stir. Cover and allow to cook for 2-3 more minutes.

  6. To serve: Put No Yolk noodles in a bowl. Top with 1-2 tablespoons of ricotta cheese and a dollop of pesto. Ladle soup over noodles and top with Parmesan cheese. Enjoy!

Recipe Notes

You can substitute ground turkey or Italian sausage for beef.