Everything you love about lasagna, only loaded with nourishing bone broth and in a packable soup form!
I know I have been sharing a lot of soup with you the last week or so, but today I wanted to share with you one of my pride and joys 🙂
This is one of the very first soups I made up from scratch all by myself. It has become one of our family staples, and one that I share with so many.
I struggled with my recovery, and months down the road I vowed that I would never again let any woman that I personally knew go without a meal in her freezer before she had her baby. It was around that time that I started learning to cook from the Nourishing Traditions
Spinach Lasagna Soup
Everything you love about lasagna, only loaded with nourishing bone broth and in a packable soup form!
Servings: 16 servings
Ingredients
- 2 lbs grassfed ground beef
- 3 medium onions chopped
- 8 large cloves garlic minced
- 30 oz organic diced tomatoes 2 cans
- 4 quarts beef broth Chicken broth works too. Homemade preferable for the most nourishment – see the Tips section for super simple slow cooker method to make it!
- 2 TB Italian seasoning
- 16 oz bag gluten free pasta
- 1 lb fresh organic spinach
- ½ cup organic grated parmesan cheese to stir in optional – if you are dairy free it is just as good without this.
- Sea salt/pepper to taste
Instructions
- Brown the beef with the Italian seasoning in a little bit of friendly fat (butter, coconut oil, lard), in a big stock pot, and set aside – don’t drain the fat – that is major flavor!
- Add some friendly fat and the onions to the pot you just cooked the beef in. Saute them in the beef fat and butter with a pinch of salt to bring out their juices and sweeten. About 5-10 minutes.
- Add the garlic and cook for a minute.
- Add the stock, beef, and tomatoes and bring to a boil.
- Do not reduce to a simmer – add the noodles and boil in the stock until the pasta is cooked.
- Turn the heat down to low and add the spinach to wilt and cook through, and melt in the parmesan.
- Sea salt and pepper to taste.
Tips:
- Here is how to make your own beef broth (or chicken broth!) – it is so worth the extra nourishment, and especially for a recovering new momma you just can’t beat it!
- Double up and get it into the freezer for the school and work. This is my husband’s favorite soup, and he takes it along in his travel crockpot to warm up at his desk at work. You can see the thermoses we prefer for keeping soup warm for school lunchboxes here!
- If you are prepping this for a friend you can either bring it over warmed for them to eat right away, or just freeze it up for them if you aren’t sure if they will need it soon. Most of the time nowadays I like to make and freeze a meal for a new momma to bring to her BEFORE she has her baby – that way she doesn’t need more people coming over while she is trying to get settled in with her new little one.
- Here are the gluten free noodles
I usually go for – they carry them at my local grocer for a great price, and the texture is fantastic – especially compared to many GF noodles. Shop around and see what you can find – just watch the ingredient list.
So talk to me! What is your go-to meal to bring to a new momma or someone in need?
38 Comments
This looks amazing!!! Cant wait to make it!!
Thank you Cassie! You (and alice!) will love it 😀
Yum! Pinned!
[…] Dinner Biscuits (W) Healthy Baked Ziti with Kale (sub pureed tomatoes for spaghetti sauce) (T) Spinach Lasagna Soup with Soaked Whole Wheat/Spelt Bread (F) Carnitas Tamale Pie with Garden Salad (S) Grilled […]
Yum! Looks great for a cold, fall day.
I am always looking for new soup recipes and this one looks amazing. I will have to try it.
We make this on so often at my house. It’s perfect!
Oh sweet! I didn’t know that Jess! Glad it is a crowd pleaser!
This sounds really delicious! Even though it’s still in the 90s down here, we eat soup at least once a week. I’m going to have to put it on the menu! 🙂
Thanks Raia! Hope the family loves it 🙂
This is on the menu for next week! Yum.
Awesome Amanda! Enjoy!
Yummy! This sounds looks REALLY good. <3
Yummy!!! What a crowd pleaser! And it feeds so many, great for my big hungry family!! Thanks, more GF food that anyone will love. 🙂
Perfect Megan – I love hearing that! Thank you for taking the time to encourage!
Making this as I type! 😀
Oh super fun! Let me know how the boys like it!
[…] change-ups. I love packing variety, and unpacking slow cooker fiesta soup, veggie beef soup, spinach lasagna soup, or pizza night leftovers (or whole wheat pizza) makes a happy camper! Take your guacamole or […]
[…] Spinach Lasagna Soup from Raising Generation Nourished […]
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You referenced looking in the Tips section for a slow cooker method, but I don’t see it there. I assume the noodles would need to be added at the end (about 20 minutes prior to serving), or is it better to cook them according to the stovetop method and add just before serving?
Hi CJ – that comment was in regards to making the bone broth in the slow cooker – not the soup. It was a comment by the bone broth ingredient 🙂 I have not tried making this soup in the slow cooker. Hope that helps!
LOL–Bummer! Yes, I have a fresh batch of stock just done in the slow cooker and was looking for a new recipe to try. Thanks!
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Can I use fresh diced tomatoes in this? Thanks
Hi Kelly! Yes!
[…] broth rich soups are my staple meal and I pack spinach lasagna soup most of the time. I just cook the soup to the point of adding the noodles and stop. I pack up the […]
I have made this twice in less than a month. The second time I took half to another family. It makes a great amount!!!
Yes it does! So glad you could share the love!
This looks so good! Just wondering, how many servings does this make? 4 quarts of beef broth is 16 cups! That’s a lot! Right now, there’s only 2 of us, so we don’t need a ton.
Also, I am expecting my first little one in early February and trying to pre-make some meals. I plan to to store all meals in the freezer then cook in the crockpot or easily over the stove. How could I adapt this recipe to do that?
I was thinking 2 options:
1. Follow steps 1-3, then put everything except the stock into a container and freeze. Then, thaw everything and the stock in a big pot to cook and pick up with steps 4-7.
Or 2. Just cook it all, then freeze completely premade in jars to be reheated whenever we want to eat it. Then, since there’s really only 2 of us eating this, we could just thaw out a jar and eat a little at a time.
What would you suggest? Or something totally different? Or a way to cook this in the crockpot?
Hi Emily! Yes, this recipe is a big one – I typically make it for my family and the other half to give away. You could half the recipe and still have some leftover with just 2 people eating it. My family of 5 will eat half in one sitting some of the time – or just a little leftover. For freezer storeage and best taste/texture of the noodles, I would cook the soup up until the point of putting the noodles in and just stop there – put the soup in the freezer, and then you can bring it to a boil and cook the noodles in when you are ready to eat. I have not tried the crockpot before – noodles are tough in the crockpot in my experience – the texture is off to me!
[…] you figure out a way to still get those flavors in the oven. One week, I thought about making lasagna soup instead, but I had squash on the counter and other various veggies that I did not want to go to […]
[…] you figure out a way to still get those flavors in the oven. One week, I thought about making lasagna soup instead, but I had squash on the counter and other various veggies that I did not want to go to […]
This was delicious!! I am so glad I found this site and this recipe.
So glad you enjoyed this favorite of ours Crystal!
[…] Spinach Lasagna Soup […]
One of our favorite soups! So easy yet so delicious. Just got back from a snow trip and we’re all feeling a little run down, the perfect pick me up we all needed. So cozy with a thick slice of homemade sourdough. Thank you for this wonderful recipe!
Hi Alyssa! So glad you love this soup as much as we do!