Warm Up With This Easy, Delicious, & Cheap Lasagna Soup Recipe

Holy Moley, what a crazy cold spell we've had. I have been living in layers to try to keep warm and cozy, but somehow I feel this chill down to my bones. My friend Katie from the UK Cooperative Extension Office here in Daviess County came to the station this morning with the PERFECT remedy.

This Lasagna Soup recipe comes from their 2025 calendar, which focuses on ingredients that can be purchased using Snap-EBT benefits. Because of that, they always make sure the dish feeds a lot of mouths for cheap while still being healthy and delicious.

Even if you don't have a lot of mouths to feed, you could meal prep with this and stretch the leftovers if you are balling on a budget. You can even tweak it to work with ingredients you have at home or switch out the type of pasta used if you want.

Prep time: 15-20 minutes

Cook time: 30 minutes

Lasagna Soup Ingredients

• 1 pound lean ground beef

• 1/4 teaspoon salt

• 1/8 teaspoon ground black pepper

• 1 jar (24 ounces) marinara sauce

• 1 box (32 ounces) low-sodium chicken, vegetable, or beef broth

• 12 ounces water (fill half of the marinara jar)

• 6 sheets lasagna noodles, broken into bite-size pieces (NOT oven-ready noodles)

• 1 container (10 ounces) frozen, chopped spinach

Optional toppings (but let's be real, this is the best part!): a scoop of ricotta or cottage cheese, a sprinkle of parmesan or mozzarella cheese

How to Make Lasagna Soup

1. Wash hands with soap and warm water, scrubbing for at least 20 seconds.

2. Heat a large pot over medium-high heat. Add beef to the pot and break into fine crumbles. Season with salt and pepper. Cook beef until it’s no longer pink, and it reaches 160 degrees F using a food thermometer. Drain any fat.

3. Add marinara sauce, broth, and water to the pot with the beef. Increase the heat to high, place the lid on the pot, and bring to a boil, about 6 minutes.

4. Once boiling, add lasagna noodles and lower the heat to medium-high. Stir occasionally so noodles do not stick to the bottom of the pot. Cook uncovered for about 6 minutes, or until noodles are close to being done.

5. Add frozen spinach. Cook until noodles have a bit of firmness left and until spinach is heated through, about 2 to 3 minutes. 6. Ladle into bowls and add desired toppings.

7. Refrigerate leftovers within 2 hours.

This recipe makes seven servings at 1-1/2 cups per serving. It's super filling and comforting. The cost per recipe is $12.71, and after a little math, that works out as only $1.82 per serving.

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Nutrition facts per serving: 310 calories; 8g total fat; 3g saturated fat; 0g trans fat; 60mg cholesterol; 590mg sodium; 29g total carbohydrate; 4g dietary fiber; 6g total sugars; 0g added sugars; 28g protein; 0% Daily Value of vitamin D; 8% Daily Value of calcium; 20% Daily Value of iron; 25% Daily Value of potassium

Source: Jeannie Noble, RD, Extension Specialist for Nutrition, University of Kentucky Cooperative Extension Service