Ingredients:

  • 1 lb Ground Beef (90/10 lean ratio)
  • 1 large Yellow Onion, finely diced (approx. 200g)
  • 4 cloves Garlic, minced
  • 2 tbsp Tomato Paste
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1/2 tsp Red Pepper Flakes
  • 24 oz Marinara Sauce
  • 6 cups Chicken Broth
  • 8 oz Lasagna Noodles, broken into 1-inch pieces
  • 2 cups Fresh Baby Spinach
  • 1 cup Small Curd Cottage Cheese
  • 1/2 cup Shredded Mozzarella Cheese
  • 1/4 cup Grated Parmesan Cheese
  • 1/4 cup Fresh Parsley, chopped

Instructions:

  1. In a large pot over medium high heat, add the 1 lb ground beef and diced yellow onion. Cook for 5-7 minutes, breaking the meat apart with your spoon, until the beef is browned and the onions are translucent. Stir in the 4 cloves of minced garlic, 2 tbsp tomato paste, oregano, basil, and red pepper flakes. Cook for 2 minutes until the tomato paste turns a deep brick red and smells toasted.
  2. Pour in the 24 oz marinara sauce and 6 cups of chicken broth. Bring the mixture to a rolling boil.
  3. Drop the 8 oz of broken lasagna noodles into the boiling liquid. Reduce the heat to medium low and simmer for 10-12 minutes until the noodles are tender but still have a slight bite (al dente).
  4. Turn off the heat and stir in the 2 cups of fresh baby spinach. The residual heat will cause the leaves to shatter their structure and wilt into a vibrant green within 60 seconds.
  5. While the soup rests for a minute, whisk together the 1 cup cottage cheese, 1/2 cup mozzarella, and 1/4 cup parmesan in a small bowl.
  6. Ladle the hot soup into bowls. Top each serving with a generous dollop of the cottage cheese mixture and a sprinkle of 1/4 cup fresh parsley.