Pin A hearty, comforting soup inspired by classic lasagne featuring a rich tomato broth, tender pasta and a crunchy Parmesan crisp topping. This Lasagne Soup brings all the familiar flavours of your favourite Italian baked dish with a cozy twist that is perfect for chilly evenings.
When I first discovered lasagne soup I was amazed at how simple yet satisfying it was. The recipe came together quickly and instantly became a family favourite, especially with the crisp, cheesy topping.
Ingredients
- Ground beef (or Italian sausage, optional): 300 g (10.5 oz)
- Yellow onion: 1 medium, finely chopped
- Garlic: 2 cloves, 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
- 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, flattening 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 the onion, carrot and celery. Sauté for 5 minutes until softened.
- Add garlic:
- Add garlic and cook for 1 minute until fragrant.
- Add 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 and tomatoes:
- Add crushed tomatoes, broth and water. Bring to a simmer.
- Cook pasta:
- Add broken lasagne noodles. Simmer for 12–15 minutes until pasta is al dente. Stir occasionally to prevent sticking.
- Add cheeses:
- 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.
Pin This soup quickly became a weeknight staple in our home and the kids love helping sprinkle the cheese for the crisps. It always brings everyone to the table with its inviting aroma.
Required Tools
Large soup pot, baking sheet, parchment paper, wooden spoon and ladle make preparation and serving simple and efficient.
Allergen Information
This recipe contains milk and wheat/gluten. For gluten-free options use gluten-free lasagne noodles and check cheese labels. May contain traces of egg depending on pasta brand.
Nutritional Information (per serving)
Calories: 510, Total Fat: 22 g, Carbohydrates: 45 g, Protein: 32 g
Pin Enjoy a bowl of lasagne soup for cozy comfort or serve at gatherings for an impressive meal. The Parmesan crisps add a delightful crunch to each spoonful.
Recipe Q&A
- → Can I make this soup vegetarian?
Yes, omit the ground meat and use vegetable broth for a fully vegetarian dish. Add extra vegetables if desired.
- → How do I achieve crispy Parmesan topping?
Place small mounds of Parmesan on parchment and bake until golden and crisp, then cool fully before serving.
- → What pasta works best?
Broken lasagne noodles are ideal, but other pasta shapes like fusilli can be substituted if preferred.
- → How do I avoid mushy pasta?
Simmer the noodles until just al dente and serve immediately to preserve perfect texture.
- → Any wine recommendations for pairing?
Enjoy with a medium-bodied Italian red wine such as Chianti for balanced flavors with the hearty soup.
- → Are there gluten-free alternatives?
Yes, use certified gluten-free lasagne noodles and verify cheese ingredients for a safe gluten-free version.
