Ingredients:

  • 1 lb lean ground beef (90/10)
  • 3 cups chicken bone broth
  • 1 cup low-fat cottage cheese
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cups no-sugar-added marinara sauce
  • 2 tbsp tomato paste
  • 7 dry lasagna noodles, broken into shards
  • 1 tbsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 2 cups fresh baby spinach
  • 0.25 cup shredded part-skim mozzarella
  • Fresh basil for garnish
  • Salt and black pepper to taste

Instructions:

  1. Heat a large Dutch oven or heavy bottomed pot over medium high heat. Add the 1 lb lean ground beef and let it sear undisturbed for 3 minutes until a deep mahogany crust forms. Note: This creates the savory base.
  2. Break the meat apart using a wooden spoon. Add the diced onion and sauté until the onions are translucent and soft.
  3. Stir in the 4 cloves of minced garlic and 2 tbsp tomato paste. Cook for 1-2 minutes until the paste smells sweet and looks dark.
  4. Pour in the 3 cups chicken bone broth and 2 cups marinara sauce. Bring the liquid to a steady, rolling simmer.
  5. Add the 7 broken lasagna noodles directly into the pot. Note: Breaking them into 1 inch pieces is best for spooning.
  6. Simmer for 10-12 minutes, stirring every few minutes until the noodles are al dente and the liquid has thickened.
  7. Process the 1 cup cottage cheese in a blender while the pasta cooks until it is completely smooth and liquid.
  8. Remove the pot from the heat. Stir in the blended cottage cheese and 2 cups fresh baby spinach until the leaves are wilted and the soup turns creamy.
  9. Season with salt, pepper, and red pepper flakes.
  10. Garnish with the 0.25 cup mozzarella and fresh basil until the cheese is just beginning to melt.