1 lb ground beef or turkey
1 medium onion, diced
2 cloves garlic, minced
28 oz can crushed tomatoes
4 cups chicken or vegetable broth
8 oz rotini or penne pasta
2 cups fresh spinach (optional)
1 tsp Italian seasoning
Salt and pepper to taste
1 cup ricotta cheese
1 cup shredded mozzarella cheese
Brown the meat: In a large pot, over medium heat, brown the ground beef or turkey until no longer pink. Drain excess fat, if necessary.
Add aromatics: Add the diced onion and minced garlic to the pot and sauté for about 3-4 minutes, or until fragrant.
Add tomatoes and broth: Pour in the crushed tomatoes and broth, stirring to combine.
Season: Add Italian seasoning, salt, and pepper. Allow the mixture to simmer for about 10 minutes to meld the flavors.
Cook the pasta: In a separate pot, cook the pasta as per the package instructions until al dente. Drain and set aside.
Add greens: Stir in the spinach during the last 5 minutes of simmering. This allows it to wilt without losing nutrition.
Combine: Just before serving, stir in the cooked pasta into the soup.
Serve and top: Ladle the soup into bowls, top with dollops of ricotta and a sprinkle of mozzarella cheese. Enjoy your lasagna soup warm!
