Lasagna Soup - KNEP - Kentucky Nutrition Education Program

Ingredients

• 1 pound lean ground beef
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 jar (24 ounces) marinara sauce
• 1 box (32 ounces) low-sodium chicken, vegetable, or beef broth
• 12 ounces water (fill half of the marinara jar)
• 6 sheets lasagna noodles, broken into bite-size pieces (NOT oven-ready noodles)
• 1 container (10 ounces) frozen, chopped spinach