Beef · 25 min
Beef Lasagna Noodle Soup with Carrots, Spinach & Basil
- 25 min
- 2–6 servings
- 702 kcal / serving
Beef lasagna noodle soup comes together quickly with ground beef, spinach, carrots, and fresh basil in a tomato broth. It makes a cozy weeknight meal with a comforting texture.
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Ingredients
- 20 fl ozchicken or vegetable broth
- ½ small pkgfresh basil
- ½ (16oz) bagfrozen chopped spinach
- ¾ lblean ground beef
- 4no-boil lasagna noodles
- ½ (10 oz) bagshredded carrots
- 1 (8 oz) cantomato sauce
From the pantry: Italian seasoning, onion powder, salt
Cookware
can opener · chef's knife · colander · cutting board · ladle · measuring cups · measuring spoons · medium saucepan · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: ground beef
Shopping list by aisle
Produce
- ½ small pkgfresh basil
- ½ (10 oz) bagshredded carrots
Meat & seafood
- ¾ lblean ground beef
Frozen
- ½ (16oz) bagfrozen chopped spinach
Pantry & dry goods
- 20 fl ozchicken or vegetable broth
- 4no-boil lasagna noodles
- 1 (8 oz) cantomato sauce
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chicken or vegetable broth | 20 fl oz | 40 fl oz | 60 fl oz |
| fresh basil | ½ small pkg | 1 small pkg | 1 small pkg |
| frozen chopped spinach | ½ (16oz) bag | 1 (16oz) bag | 1 ½ (16oz) bags |
| lean ground beef | ¾ lb | 1 ½ lb | 2 ¼ lb |
| no-boil lasagna noodles | 4 | 8 | 12 |
| shredded carrots | ½ (10 oz) bag | 1 (10 oz) bag | 1 ½ (10 oz) bags |
| tomato sauce | 1 (8 oz) can | 2 (8 oz) cans | 3 (8 oz) cans |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Heat a medium saucepan over medium-high heat.
- Add the beef, carrots, and a pinch of the Italian seasoning and onion powder; cook, breaking the meat apart, until almost cooked through, about 4–5 minutes.
- Break the lasagna noodles into bite-sized pieces.
- Pour in the broth and the tomato sauce, then add the noodles; bring the mixture to a boil and continue cooking until the noodles begin to soften, about 7–8 minutes.
- While the soup cooks, wash the basil, dry it, remove the leaves from the stems, roll them up, and slice into thin ribbons.
- Add the spinach and half of the sliced basil to the pot; return to a gentle simmer and cook until the spinach is warmed through and the noodles are tender, about 3–4 minutes.
- Taste and season with salt as needed, then ladle the soup into bowls and top with the remaining basil before serving.
Two tips
- Prep the basil, spinach, and carrots ahead so dinner comes together faster.
- If you have leftovers, stir in fresh spinach when reheating or add a bit more broccoli or basil for a fresh top-off.
Nutrition per serving
- Calories
- 702 kcal
- Protein
- 51 g
- Carbs
- 61 g
- Fat
- 30 g
- Fiber
- 10 g
- Sodium
- 382 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.