Hearty Soup Recipe: Beef Spinach and Mushrooms

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey reduces fat content while still providing protein.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth offers a lower-calorie option, while chicken broth is often less expensive.

Start with leftover pot roast that has been thawed from the freezer.

Add a small amount of Farrah fella pasta to the soup.

In a pot, add 1 tablespoon of tomato paste and stir it around to bloom the flavor.

Add 1 teaspoon of canola oil to the pot and then add whole mushrooms, cutting some in half if they are large.

Clean the mushrooms by wiping them with a wet paper towel and rinsing them multiple times if necessary.

Cook the mushrooms for about 4 minutes until they start to soften.

Add 3 bay leaves and 1/3 cup of red wine to the pot, mixing it in with the mushrooms and tomato paste.

Add a can of diced tomatoes with basil, garlic, and oregano to the pot and stir well.

Season the mixture with sea salt and black pepper, then let it cook for about 3 minutes.

Add 1/2 cup of broth from the pot roast and 1/2 cup of unsalted beef broth to the pot, stirring to combine.

If you didn't have pot roast, use 1 cup of beef broth instead.

After tasting, adjust seasoning as needed.

Add 1/4 cup of Farrah fella pasta and the chopped pot roast (about 1/4 pound) to the pot.

Stir everything together and let it cook for about 5 minutes.

Add 1/4 cup of spinach and 1 cup of water to the pot, squeezing in the juice of 1/4 lime for brightness.

Cook on medium heat for about 10 minutes, then remove from heat and let sit for about 2 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: