Save A hearty, comforting soup inspired by classic lasagne, featuring rich tomato broth, tender pasta, and a crunchy Parmesan crisp topping.
I first made lasagne soup for a chilly family dinner and everyone raved about the cheesy broth and crispy topping. The soup was a huge hit even with picky eaters!
Ingredients
- Ground beef or Italian sausage: 300 g (10.5 oz), adds rich, savory flavor
- 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
- Beef or vegetable broth: 1 L (4 cups), low-sodium
- Water: 400 ml (1 2/3 cups)
- Lasagne noodles: 120 g (4 oz), broken into bite-sized pieces
- Ricotta cheese: 120 g (1 cup)
- Mozzarella cheese: 60 g (1/2 cup), shredded
- Parmesan cheese for soup: 60 g (1/2 cup), grated
- Parmesan cheese for crisps: 80 g (2/3 cup), grated
- 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
- Prepare oven and baking sheet:
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Make Parmesan crisps:
- Place heaping tablespoons of Parmesan cheese (80 g) onto the prepared baking sheet, flatten into thin rounds. Bake for 6–8 minutes until golden and crisp. Let cool completely.
- Sauté vegetables:
- In a large soup pot, heat a drizzle of olive oil over medium heat. Add onion, carrot, and celery. Sauté for 5 minutes until softened.
- Add garlic:
- Add minced garlic and cook for 1 minute until fragrant.
- Brown meat:
- Add ground beef (or sausage) and cook until browned, breaking up with a spoon. Drain excess fat if needed.
- Season and add tomato paste:
- Stir in tomato paste, oregano, basil, and chili flakes. Cook for 1 minute.
- Add liquids:
- Add crushed tomatoes, broth, and water. Bring to a simmer.
- Cook pasta:
- Add broken lasagne noodles. Simmer for 12–15 minutes or until pasta is al dente, stirring occasionally to prevent sticking.
- Add cheeses:
- Stir in ricotta, mozzarella, and Parmesan cheese until melted and combined. Season with salt and pepper.
- Serve:
- Ladle soup into bowls. Top each serving with a Parmesan crisp and fresh basil.
Save This soup always brings everyone together at the table—even those who normally turn down pasta dishes. The crunch from the Parmesan crisps is always the first thing my kids grab!
Required Tools
Large soup pot, baking sheet, parchment paper, wooden spoon, and ladle are essential to prepare this recipe with ease.
Allergen Information
This recipe contains milk (ricotta, mozzarella, Parmesan) and wheat/gluten (lasagne noodles). Some pasta may contain egg. For gluten-free, use appropriate noodles and check cheeses.
Nutritional Information (per serving)
Calories: 510. Total Fat: 22 g. Carbohydrates: 45 g. Protein: 32 g.
Save Lasagne soup is best enjoyed hot with extra Parmesan. It tastes even better the next day after flavors meld!