Lasagna Soup
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 Tablespoons extra virgin olive oil
  • 1 onion, chopped
  • 3 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves of garlic, minced
  • 4 cups of vegetable or chicken stock
  • 1 28-oz can of diced tomatoes
  • 1 Tablespoon dried oregano
  • 2 ½ teaspoons salt, divided
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon black pepper, divided
  • 8 oz (½ box) of pasta noodles of your choice (shells and pipe rigate are our favorites)
  • 4 cups baby spinach, chopped
  • 1 cup (1/2 a tub) ricotta cheese
  • ½ cup parmesan
  1. In a large pot, heat the olive oil over a medium-high heat until it is shimmering, but not smoking. Turn down the heat to medium and add the onion, carrot, and celery and sauté until the onion is translucent.
  2. Add the garlic and stir until fragrant, about 30 seconds.
  3. Add the stock, tomatoes, oregano, 2 teaspoons of salt, basil, thyme, bay leaf, and ½ teaspoon black pepper. Increase the heat to high and bring to a boil.
  4. When the soup has reached a boil, add the pasta and set a timer for 2 minutes less than the recommended cooking time on the pasta box.
  5. While the pasta cooks, roughly chop the baby spinach.
  6. In a small bowl, combine the ricotta, parmesan, and remaining ½ teaspoons of salt and pepper and stir well.
  7. When the timer goes off, add the spinach and continue cooking for two more minutes or until the pasta is done. Serve immediately with a good dollop (about 2 Tablespoons to ¼ cup) of the cheese mixture on top.
Recipe by The Balanced Kitchen at