A delightful twist on classic lasagna, this soup combines all the comforting flavors of the traditional dish in a warm, hearty bowl.
In a large Dutch oven, cook the ground beef over medium heat until browned, breaking it up with a wooden spoon.
Ensure the beef is evenly browned for the best flavor.
Add the chopped onion, diced bell pepper, and minced garlic to the pot. Cook until the vegetables are softened.
Stir frequently to prevent the garlic from burning.
Stir in the diced tomatoes, tomato sauce, brown sugar, Italian seasoning, and 4 cups of water. Bring to a boil.
Use fire-roasted tomatoes for a smoky flavor.
Reduce the heat to low and simmer for 15 minutes to allow the flavors to meld.
Cover the pot partially to maintain a gentle simmer.
Add the broken lasagna noodles and cook until tender, stirring occasionally.
Stir gently to prevent the noodles from sticking together.
Stir in the fresh spinach and grated Parmesan cheese until the spinach is wilted.
Adding spinach at the end retains its vibrant color and nutrients.
Preheat the broiler. Ladle the soup into ovenproof bowls and top with croutons and shredded mozzarella cheese.
Arrange the bowls on a baking sheet for easier handling.
Place the bowls under the broiler until the cheese is bubbly and golden.
Keep a close eye on the broiler to avoid burning the cheese.
Serve the soup hot and enjoy its comforting flavors.
Garnish with additional Parmesan cheese for extra flavor.
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