Veggie Packed Lasagna Soup

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Today I’m sharing a popular Pinterest recipe but with a twist! This on is veggie-packed which means you can feel good about putting it on the table any night of the week! Plus, it’s made with pantry staples so you probably already have the ingredients on hand.

Now I don’t know about you but I love how I can put zucchini and spinach in practically any sauce of soup and it basically disappears and people oftentimes don’t even know it’s in there. So if you can hide the veggies in dinner why not, right? That way you can eat big bowls of this delicious tomatoey soup and not even feel a little bit guilty.

The other wonderful thing about this soup is that it’s so easy and comes together in just 1 hour, so it can be the perfect weeknight dinner. And while this soup has a jar of marinara sauce in it you could always use canned tomatoes if that is what you have on hand. If you do, you will just want to let it simmer a little bit longer so the tomatoes get nice and soft and break down. But trust me, if you have marinara sauce on hand, give it a try. It already has herbs and spices add-in which bring additional depth to the soup, plus it's basically made for lasagna - so it’s kinda meant to go in this soup don’t you think!

So, next time you need a quick go-to dinner that you can also feel good about whip this up - it’s the perfect fall dinner.

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prep time 10 minutes

cook time 50 minutes

total time 1 hour

servings 6

Ingredients

1 white onion

1 tbsp oil

2 cloves of garlic

1 lb ground beef

1 medium zucchini

4 cups spinach

4 cups chicken stock

1 jar marinara sauce (24 oz)

2 tsp balsamic vinegar

2 tbsp tomato paste

1/4 tsp red pepper flakes

1 tsp basil

1 tsp oregano

1 1/2 tsp salt

1/2 tsp pepper

1/2 lb pasta (I like gigli)

mozzarella cheese for serving

Instructions

In a large stock pot heat oil then add in chopped onions and sauté until softened. Add in garlic and cook until fragrant, then add in ground beef and cook until the meat is fully cooked through and no pink is remaining.

Drain off any extra grease then add in grated zucchini and spinach. Cook until the spinach is wilted, then add in chicken stock, marinara sauce, balsamic vinegar, tomato paste and all of the spices. Bring to a boil then reduce heat and simmer for 10 minutes.

Add in the pasta and cook according to the package if you are serving immediately or if serving later either undercook your pasta or cook in a separate pot and add to each individual serving. Top with mozzarella cheese.

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