Beef lasagna soup

Ingredients

For 4 people

• 1 tbsp olive oil
• 1 medium yellow onion, 6 oz chopped
• 3 tsp minced garlic
• 1 lb ground beef
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp tomato paste
• 1 tsp dried Italian seasoning
• 1/4 tsp crushed red pepper flakes
• 1 can (28 oz) crushed tomatoes
• 4 cups low-sodium chicken broth
• 2 cups water
• 6 lasagna noodles, broken into 2-inch pieces
• 5 oz baby spinach
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped fresh basil

Method

1. Build the flavor baseSet a large Dutch oven or heavy soup pot over medium heat and add 1 tbsp olive oil. When the oil shimmers, add the chopped onion and cook for 5 to 6 minutes, stirring occasionally, until softened and lightly golden at the edges. Stir in 3 tsp minced garlic and cook for 30 seconds just until fragrant.
2. Brown the beef and season itAdd 1 lb ground beef, 1 tsp kosher salt, and 1/2 tsp black pepper. Break the meat into small crumbles with a spoon and cook for 6 to 8 minutes over medium heat until the beef is no longer pink and reaches 160°F on an instant-read thermometer. If there is more than about 1 tbsp excess fat in the pot, spoon off a little, but leave enough to keep the soup savory.
3. Toast the tomato pasteStir in 2 tbsp tomato paste, 1 tsp dried Italian seasoning, and 1/4 tsp crushed red pepper flakes. Cook for 1 minute, stirring constantly, until the paste darkens slightly and coats the beef.
4. Simmer the brothPour in 1 can (28 oz) crushed tomatoes, 4 cups low-sodium chicken broth, and 2 cups water. Scrape the bottom of the pot to loosen any browned bits. Bring the soup to a boil over medium-high heat, then reduce to a steady simmer for 10 minutes so the flavors can meld.
5. Cook the noodlesAdd 6 lasagna noodles, broken into 2-inch pieces, and stir well so they do not stick together. Simmer uncovered for 10 to 12 minutes, stirring a few times, until the noodles are tender with no chalky center. The soup will thicken as the pasta releases starch, so keep the simmer gentle and add a splash of water only if it becomes too thick before the noodles are done.
6. Wilt the spinachStir in 5 oz baby spinach and cook for 1 to 2 minutes, just until wilted and dark green. Taste the broth and adjust only if needed, keeping in mind that the Parmesan and mozzarella topping will add saltiness.
7. Mix the ricotta toppingIn a small bowl, combine 1 cup ricotta cheese, 1/2 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, and 1 tbsp chopped fresh basil. Stir until evenly mixed. If the mixture seems too stiff to spoon, loosen it with 1 tbsp hot soup from the pot.
8. Finish and serveLet the soup stand off the heat for 5 minutes so the broth settles and thickens slightly. Ladle into bowls and top each serving with a generous spoonful of the ricotta mixture. Serve immediately while the cheese is cool and creamy against the hot soup.