Lasagna Soup Recipe

Lasagna Soup Recipe


  • 1 tablespoon olive oil
  • 1 pound ground turkey*
  • 1 medium onion, chopped
  • 1 jar (24 oz.) Victoria® Low Sodium Tomato Basil Pasta Sauce
  • 1 carton (32 ounces) low-sodium chicken broth
  • 8 uncooked lasagna noodles, broken into pieces
  • 1 package (5 ounces) baby spinach
  • 1 cup shredded mozzarella cheese, divided
  • 2 tablespoons grated Parmesan cheese
  • ½ cup ricotta cheese
  • Fresh basil for serving


  1. Heat oil in large pot on medium-high heat. Add ground turkey and onions and cook 8 minutes or until turkey is no longer pink.
  2. Stir in sauce and broth and bring to a boil. Add broken lasagna noodles and simmer 12 minutes or until noodles are tender.
  3. Stir in spinach and cook 2 minutes or until wilted. Stir in ½ cup mozzarella and Parmesan cheese. Serve soup in bowls and evenly top with remaining mozzarella, ricotta cheese and basil.


*You can substitute chicken or turkey sausage for the ground turkey or use a combination of both.