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Healthy Recipes | Spinach Lasagna Soup

Carol Blair
Wednesday, 18 September 2019
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Spinach Lasagna Soup is your favorite comfort food served in a bowl and topped with cheesy goodness. Made with fresh spinach, tomatoes, Italian sausage, lasagna, herbs and more, this soup is perfect for the entire family!

Comfort food season is here! For everyone here in Florida that means we can open our windows, grab a light sweater and enjoy the beautiful fall weather. In other parts of the country, it means slipping on your boots, heading outside to enjoy the fall foliage or heating up your favorite soup. Spinach Lasagna Soup is made with the same flavors as your standard lasagna, but it is simmered on the stove with chicken or vegetable broth to create a warm and comforting bowl of goodness. Add a scoop of basil and mozzarella ricotta and you have the perfect meal.

I am very fortunate to partner with brands that I love especially when it means I can add fresh organicgirl greens to every meal. Greens are versatile and add flavor and nutrients. They cook relatively quickly too so you can even add a handful of greens at the last minute. I love adding a few large handfuls of baby spinach to lasagna soup.

This healthy lasagna soup is a delicious, warm and comforting bowl of cheesy, gooey lasagna heaven.

Making this in the Instant Pot is not too much quicker or easier than the stovetop. This will confuse a lot of you, and I know, I know. I get it. Why bother if it’s not much quicker or easier?

Spinach Lasagna Soup

Yield: 5 Servings
Prep time:5 Mins
Cook time:35 Mins
Total time:18 Mins

Ingredients:

  • 3 ounces organicgirl baby spinach
  • 1/4 cup heavy cream**
  • 8 ounces ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/3 cup finely shredded parmesan cheese
  • 3 tablespoons freshly chopped basil
  • 14.5 oz ounce can of crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon dried rosemary
  • 8 lasagna noodles broken into 2-inch long pieces
  • 1 tablespoon extra virgin olive oil
  • ½ yellow onion diced
  • 2 garlic cloves minced
  • 1 pound hot or sweet Italian sausage casings removed*
  • 4 cups chicken or vegetable broth
  • 14.5 ounce can of diced tomatoes

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Instructions:

  1. First, In a large saucepan over medium-high heat, sauté olive oil, onions and garlic until soft, about 1 to 2 minutes. Add sausage and stir to break up. Cook until browned, about 5 minutes. Drain fat from sausage, as desired. Add chicken or vegetable broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, thyme, parsley and rosemary. Bring to a boil, then reduce heat to medium-low, cover and simmer for 20 minutes.
  2. Second, Meanwhile, cook lasagna noodles according to the directions on package. Add cooked pasta, spinach and heavy cream to soup. Stir until combined then remove from heat.
  3. In a medium bowl, stir together ricotta cheese, mozzarella cheese, parmesan cheese and fresh basil. Serve soup in bowls and top with a scoop of the cheese mixture. Enjoy!

Notes:

  • You can use lean ground beef in large chunks instead of sausage
  • You can omit the heavy cream for a lighter soup



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Carol Blair

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