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!
Jenny Craig Recipe Creation: Lasagna Florentine Soup | No Thanks to Cake
- 1 package Jenny Craig Classic Lasagna with Meat Sauce
- 2 cups shredded spinach, raw
- 1 ½ Tbsp. red onion, diced
- 1 ½ Tbsp. red bell pepper, diced
- 1 clove garlic, minced
- 1 cup reduced sodium beef broth
- ½ cup crushed tomatoes
- 1 ½ Tbsp. basil, chiffonade + more for garnish
- ⅛ tsp. salt (more to taste)
- ⅛ tsp. garlic powder
- ¼ tsp. Williams-Sonoma organic pizza seasoning (optional)
- Crushed Red Pepper flakes (optional)
- cooking spray
- Prepare your lasagna per the package instructions and set aside.
- 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.
- 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.
- 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!
- 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!
- Cook 3-4 minutes until all the flavors combine well. Add additional salt and pepper to taste.
- 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.