# Components:
→ Lasagne Soup
01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 1 stalk celery, diced
06 - 1 pound ground beef or turkey
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - 1/2 teaspoon red chili flakes, optional
10 - 2 tablespoons tomato paste
11 - 28 ounces canned crushed tomatoes
12 - 4 cups low-sodium chicken or vegetable broth
13 - 8 lasagne noodles, broken into bite-sized pieces
14 - 3.5 ounces baby spinach
15 - Salt and pepper, to taste
→ Cheese Topping
16 - 7 ounces ricotta cheese
17 - 3 ounces shredded mozzarella cheese
18 - 1.5 ounces grated Parmesan cheese
19 - 1 tablespoon chopped fresh parsley
→ Sweet Potato Fries
20 - 2 large sweet potatoes, peeled and cut into fries
21 - 2 tablespoons olive oil
22 - 1/2 teaspoon smoked paprika
23 - 1/2 teaspoon garlic powder
24 - Salt and pepper, to taste
# Method:
01 - Preheat oven to 425°F. Toss sweet potato fries with olive oil, smoked paprika, garlic powder, salt, and pepper. Arrange on a baking sheet in a single layer and bake for 25–30 minutes, turning once halfway until golden and crisp.
02 - Heat olive oil in a large soup pot over medium heat. Add diced onion, minced garlic, carrot, and celery; cook for 5 minutes until vegetables are softened.
03 - Add ground beef or turkey to the pot. Cook, breaking up the meat, until thoroughly browned.
04 - Stir in dried oregano, dried basil, red chili flakes if desired, and tomato paste. Sauté for 1 minute to develop flavor.
05 - Pour in crushed tomatoes and broth. Bring mixture to a boil, then reduce to a simmer. Add broken lasagne noodles and cook uncovered for 12–15 minutes, stirring occasionally, until noodles are al dente.
06 - Stir in baby spinach and season soup with salt and pepper to taste. Simmer for an additional 2 minutes. Keep warm over low heat.
07 - In a mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, and chopped parsley. Stir until well blended.
08 - Ladle soup into individual serving bowls. Top each bowl with a spoonful of cheese mixture. Serve hot, accompanied by the crisp sweet potato fries.
