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3-Cheese Lasagna Soup

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Servings 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
  • 3/4 cup mozzarella cheese, shredded
  • 2/3 cup ricotta cheese
  • ½ cup parmesan cheese, shredded


  • 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.
  • 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.
  • Stir in spinach. Season with salt and pepper to taste. The soup will be thick, if you prefer a thinner soup, add more water.
  • 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.