Beef Lasagna Noodle Soup with Carrots, Spinach & Basil

Directions

1. Heat a medium saucepan over medium-high heat.
2. 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.
3. Break the lasagna noodles into bite-sized pieces.
4. 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.
5. While the soup cooks, wash the basil, dry it, remove the leaves from the stems, roll them up, and slice into thin ribbons.
6. 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.
7. Taste and season with salt as needed, then ladle the soup into bowls and top with the remaining basil before serving.