Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups chicken broth
- 8 ounces uncooked lasagna noodles, broken
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups fresh spinach
- 1 cup shredded mozzarella cheese
Instructions
- In a large pot, heat olive oil over medium heat. Add ground beef, onion, and garlic, cooking until the meat is browned.
- Pour in the chicken broth and bring to a boil.
- Add the broken lasagna noodles, heavy cream, Italian seasoning, salt, and pepper, stirring well.
- Simmer for about 15 minutes until noodles are tender.
- Stir in spinach and Parmesan cheese until the spinach wilts and cheese melts.
- Serve hot, sprinkled with mozzarella cheese on top.
Notes
- This soup is best served immediately while hot.
- Leftovers can be reheated on the stove.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg