Everything you love about lasagna, loaded with nourishing bone broth, and in a fast prep, packable soup form!
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10 years into blogging…
This spring will mark 10 years of blogging in this RGN space! As I’ve been preparing new posts for the fall and winter, I decided that some of my older posts were very due for a face lift in the photo department. A lot of my older posts do not have step by step photos – I was lucky to even get that done with 3 kids under the age of 6! I started making a list of staples – recipe posts that we still use all the time, even 10 years later – so that I could photograph a little more detail and updates. This soup is one of those staples – one of the very first posts on my blog, and still a family favorite that is asked for over and over in our house during the colder months of they year.
Comforting soup, nutrient dense ingredients
One of the reasons I love this spinach lasagna soup so much is that even my husband will eat it. He isn’t much of a soup guy – if it has meat it in he’ll give it a go. But this soup! This soup he actually will make for his work week lunch prep to eat all week long. It was one of the first ways I could actually get a green vegetable into a meal for him that he enjoyed. The flavor is incredible, and each bowl is so comforting. And because it’s packed with bone broth, grassfed beef, and even sometimes a little liver snuck in there, it is really a nutrient dense meal you can feel good about having on the menu all soup season long!
Fast prep for busy families
While I do love that this spinach lasagna soup is loaded with nutrients my growing kids need, I also love that it is fast to make. It makes it’s way onto my menu at least twice a month in the cold months of the year because of that reason too! Just a handful of ingredients, and simple soup making methods can make the best tasting soup.
So let’s get started!
To get your soup started, you’ll just need some onion and garlic. Once you get those cooked down in some butter, you can add the beef into the pot to brown. Do you see where this is going? It really is a quick and easy prep!
How to finish your spinach lasagna soup
Once the beef has browned, you’ll add in the tomatoes and broth. Bring the soup to a simmer, and the pasta gets to cook right there in the pot with everything else! No separate pot for boiling the pasta – this is one of those one pot wonders! Once the pasta has cooked to al dente, you can finish the soup by wilting in the spinach, and then adding salt and pepper to your taste. Parmesan cheese is a lovely add-in if you tolerate dairy, but it tastes great without if you don’t. I’ve added nutritional yeast for a little cheesy flavor without the dairy too.
Never underestimate doubling up something like this to pack for school thermoses or to take to work with you! The recipe here as written will be gone in one sitting with my family of 5, so I double it if I want to send it along to school with them the next day!
Spinach Lasagna Soup
- 1 tbsp butter or olive oil to cook in
- 1 medium onion chopped
- 4 large cloves garlic minced
- 1 lb grassfed ground beef
- 1 TB Italian seasoning
- 15 oz organic diced tomatoes or tomato sauce
- 2 quarts beef bone broth or chicken broth
- 8 oz gluten free pasta
- 1/2 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, or try some nutritional yeast for cheesy flavor.
- Sea salt/pepper to taste
- Melt the butter in a soup pot over medium heat. Add the onion and cook 5-7 minutes with a pinch of sea salt to draw out the juices and sweeten the onion.
- Add the garlic and cook for a minute.
- Add the ground beef and Italian seasoning and cook until the beef is browned.
- Add the broth and tomatoes and bring to a boil.
- Do not reduce to a simmer – add the pasta and boil the pasta in the broth until the pasta is al dente.
- Once the pasta is cooked, bring the heat down to low and add the spinach and parmesan. The spinach will need just a minute to wilt. Taste the soup for salt and pepper and add to your taste.
- If you want to add liver to your soup, you can mix grated liver in with your grassfed beef – it will cook alongside and you really won’t notice it!