Special thanks to Jenny Craig for their sponsorship of this post.
This past weekend is the first chilly one we’ve had so far. While I’m hopeful that it’s just a phase and that my 90 degree days will be back in moments, I think fall has arrived most officially. And the snowflake in my weather forecast is only confirming the situation.
When it gets cold outside, I want nothing more than warm, comfort food… ideally in the form of a soup. This cozy soup recipe made me feel like I was indulging in the biggest possible way, while staying completely on track.
This soup BLEW MY MIND. So much, that it’s all I wanted the next day… and that I can’t wait for the lasagna to show up on my menu again! I simply add a short list of fresh and free additions to bring this soup together in a flash. Note: There’s more than 2 cups of veggies added to this dish. This lasagna never imagined it could be this good, y’all!
Lasagna Florentine Soup
2 cups shredded spinach, raw
1 1/2 Tbsp. red onion, diced
1 1/2 Tbsp. red bell pepper, diced
1 tsp. minced garlic
1 cup low sodium broth (I used beef and vegetable – – both work!)
1/2 cup crushed tomatoes
1 1/2 Tbsp. basil, chiffonade + more for garnish
1/8 tsp. salt (more to taste)
1/8 tsp. garlic powder
1/4 tsp. William-Sonoma Pizza Seasoning (optional)
Crushed Red Pepper flakes
1. Prepare your lasagna per the package instructions and set aside.
2. Meanwhile, prepare a saucepan with cooking spray and add your onions, garlic, and peppers. Stirring often, sauté until your onion and pepper are tender, about 2-3 minutes.
3. Add your spinach to the pan, cooking and stirring until wilted. Note: It’s going to seem like a LOT of spinach, but remember: Spinach cooks down incredibly.
4. Chop your lasagna in the container. The noodles will need to be chopped so you can pick them up with a spoon. A messy chop will do! The lasagna is also super cheesy, which will help to make this the best lasagna soup ever!
5. Add lasagna, broth, and tomatoes to the pan. Stir to combine. Note: Sometimes, I’ve noticed the tomatoes will taste a little tinny and tangy. If that’s the case, add a pinch of truvia to cut the tang. Works like a charm!
6. Add basil, salt, pepper, and seasonings. Note: I saw on one of my favorite cooking shows that adding a smidge of sugar to a dish can take the edge off of canned tomatoes. When I made this with crushed tomatoes, I added a smidge of truvia and wow! That Katie Lee is a genius; it works!!!
7. Cook 3-4 minutes until all the flavors combine well. Add additional salt and pepper to taste.
8. Serve your soup in a large bowl. Top with extra basil ribbons and crushed red pepper, if desired.
Click here to see a full listing of my Jenny Craig Recipe Creations!
Disclaimer: This post is sponsored by Jenny Craig; however, all of the opinions and comments about the program are exclusively my own and do not necessarily represent that of the brand.