3-Cheese Lasagna Soup
Serves: 8 servings
  • 1 Tbsp canola oil
  • 1 yellow onion, finely diced
  • 2 carrots, peeled, finely diced
  • 2 celery stalks, finely diced
  • 1 lb. ground turkey, beef, pork or Italian sausage
  • 1 clove garlic, minced
  • ½ tsp oregano
  • ½ tsp salt and pepper
  • 1 can (28 oz.) crushed tomatoes
  • 4 cups chicken stock
  • 3 cups water
  • 8 oz. (1/2- 500g package) lasagna noodles (NOT NO BOIL), broken into 2-inch pieces
  • ¼ cup fresh basil leaves, roughly torn
  • 2 tsp sugar
  • 4 cups fresh baby spinach
  • salt and pepper to taste
  • ¾ cup mozzarella cheese, shredded
  • ⅔ cup ricotta cheese
  • ½ cup parmesan cheese, shredded
  1. Add oil to a Dutch oven or large pot over medium-high heat. Add onion, carrot and celery and sauté for 7-10 minutes until softened. Add ground meat and continue to cook, breaking it up with spoon, until the meat is cooked through, about 5-7 minutes. Add garlic, oregano, salt and pepper; cook one minute.
  2. Stir in crushed tomatoes, stock, noodles, basil and sugar. Bring to boil. Reduce heat to medium and simmer, stirring occasionally to prevent sticking, for 12 minutes.
  3. Stir in spinach. Season with salt and pepper to taste. The soup will be thick, if you prefer a thinner soup, add more water.
  4. To serve, fill bowl halfway with soup, sprinkle with 1-2 tablespoons mozzarella and then continue to fill bowl with soup. Top with spoonful of ricotta and sprinkle of parmesan.
Recipe by Eat In Eat Out at https://eatineatout.ca/3-cheese-lasagna-soup/