Save A hearty, comforting soup inspired by classic lasagne, featuring rich tomato broth, tender pasta, and a crunchy Parmesan crisp topping. With layers of flavor and a fun, crispy garnish, it's perfect for chilly evenings and family gatherings.
The first time I made this lasagne soup, my kids couldn't believe it really tasted like their favorite pasta dish. The Parmesan crisps quickly disappeared, so now I always make a double batch just for snacking!
Ingredients
- Ground beef (or Italian sausage): 300 g (10.5 oz)
- Yellow onion: 1 medium, finely chopped
- Garlic cloves: 2, minced
- Carrot: 1 medium, diced
- Celery stalk: 1, diced
- Canned crushed tomatoes: 400 g (14 oz)
- Tomato paste: 2 tbsp
- Low-sodium beef or vegetable broth: 1 L (4 cups)
- Water: 400 ml (1 2/3 cups)
- Lasagne noodles: 120 g (4 oz), broken into bite-sized pieces
- Ricotta cheese: 120 g (1 cup)
- Shredded mozzarella cheese: 60 g (1/2 cup)
- Grated Parmesan cheese (for soup): 60 g (1/2 cup)
- Grated Parmesan cheese (for crisps): 80 g (2/3 cup)
- Dried oregano: 1 tsp
- Dried basil: 1 tsp
- Chili flakes (optional): 1/2 tsp
- Salt and black pepper: to taste
- Fresh basil: for garnish
Instructions
- Prep the crisps:
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. Place heaping tablespoons of Parmesan cheese (80 g) onto the prepared baking sheet, flattening into thin rounds. Bake for 6–8 minutes until golden and crisp. Let cool completely.
- Cook the vegetables:
- In a large soup pot, heat a drizzle of olive oil over medium heat. Add the onion, carrot, and celery; sauté for 5 minutes until softened.
- Add garlic & meat:
- Add the garlic and cook for 1 minute until fragrant. Add ground beef (or sausage) and cook until browned, breaking up with a spoon. Drain excess fat if needed.
- Flavor base:
- Stir in tomato paste, oregano, basil, and chili flakes. Cook for 1 minute.
- Build the soup:
- Add crushed tomatoes, broth, and water. Bring to a simmer.
- Cook the pasta:
- Add broken lasagne noodles. Simmer for 12–15 minutes, or until pasta is al dente. Stir occasionally to prevent sticking.
- Cheese & finish:
- Stir in ricotta, mozzarella, and Parmesan cheese until melted and well combined. Season with salt and pepper.
- Serve:
- Ladle soup into bowls. Top each serving with a Parmesan crisp and fresh basil.
Save This lasagne soup has become a go-to for Saturday night dinners, especially when everyone wants something hearty and warming. My partner always sneaks the extra Parmesan crisps before they hit the table.
Required Tools
Large soup pot, baking sheet, parchment paper, wooden spoon, ladle
Nutritional Information (per serving)
Calories: 510
Total Fat: 22 g
Carbohydrates: 45 g
Protein: 32 g
Pairings
Pairs wonderfully with a medium-bodied red wine such as Chianti.
Save Enjoy this comforting soup on a cold day, with extra Parmesan crisps for an irresistible finishing touch. Your family will be asking for this meal again soon!
Kitchen Guide
- → How do I make Parmesan crisps for topping?
Spoon grated Parmesan onto a baking tray and bake at 200°C until golden and crisp. Cool before serving.
- → Can I use other types of meat?
Ground Italian sausage works well instead of beef, or omit for a vegetarian version using extra vegetables and vegetable broth.
- → What's the best way to cook the noodles in the soup?
Add broken lasagne noodles to simmering soup and cook until al dente, stirring occasionally to prevent sticking.
- → Can I make this gluten-free?
Yes, substitute regular noodles with certified gluten-free lasagne noodles and check cheese labels for hidden gluten.
- → Which vegetables can I add for extra flavor?
Spinach and zucchini are delicious additions. Simply stir them in during the last few minutes of cooking until tender.
- → Is there a recommended wine pairing?
A medium-bodied red wine such as Chianti complements the rich tomato and cheese flavors in this dish.