Name: Beef Lasagna Noodle Soup with Carrots, Spinach & Basil
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1774 ml chicken or vegetable broth; 1 small pkg fresh basil; 1 ½ (454 g) bags frozen chopped spinach; 1.02 kg lean ground beef; 12 no-boil lasagna noodles; 1 ½ (283 g) bags shredded carrots; 3 (213 ml) cans tomato sauce; Italian seasoning; onion powder; salt

Beef Lasagna Noodle Soup with Carrots, Spinach & BasilBeef Lasagna Noodle Soup with Carrots, Spinach & Basil — a 35-minute lunch recipe with 10 ingredients, serving 6.Ingredients

1774 ml chicken or vegetable broth

1 small pkg fresh basil

1 ½ (454 g) bags frozen chopped spinach

1.02 kg lean ground beef

12 no-boil lasagna noodles

1 ½ (283 g) bags shredded carrots

3 (213 ml) cans tomato sauce

Italian seasoning

onion powder

salt

Instructions

Preheat a large pot over medium-high heat.

Once the pot is hot, add beef, carrots, and spices. Cook, breaking the meat apart with a spoon, until almost cooked through, 5-6 minutes.

Meanwhile, break lasagna noodles into bite-sized pieces.

When the beef is done, add noodles, broth, and tomato sauce to the pot; stir to combine the soup and bring to a boil. Once boiling, reduce heat to low and simmer until noodles start to soften, 7-8 minutes.

While the soup is cooking, wash, dry, and pick basil leaves off the stems; roll up crosswise and thinly slice into ribbons.

Add spinach and half of the basil to the pot (reserve remaining basil for serving). Return soup to a simmer and continue to cook, stirring occasionally, until spinach is warmed through and noodles are tender, about 4 minutes.

To serve, divide soup between bowls and top with reserved basil. Enjoy!

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