Save It A comforting, hearty soup inspired by classic lasagne flavors, topped with crunchy roasted garlic croutons for the perfect finish.
I first made this lasagne soup for a family gathering, and everyone raved about the combination of classic lasagne flavors in a cozy soup.
Ingredients
- Olive oil: 2 tablespoons for sautéing and tossing croutons
- Yellow onion: 1 large, diced
- Garlic: 6 cloves, 3 minced for soup and 3 finely minced for croutons
- Ground beef or Italian sausage: 1 pound (or plant-based alternative)
- Dried oregano: 1 teaspoon
- Dried basil: 1 teaspoon
- Dried thyme: ½ teaspoon
- Salt: 1½ teaspoons, divided
- Black pepper: ¾ teaspoon, divided
- Tomato paste: 2 tablespoons
- Crushed tomatoes: 1 can (28 oz)
- Tomato sauce: 1 can (15 oz)
- Low-sodium chicken or vegetable broth: 4 cups
- Lasagne noodles: 8, broken into pieces
- Mozzarella cheese: 1 cup shredded
- Parmesan cheese: ½ cup grated
- Ricotta cheese: 1 cup
- Baby spinach: 2 cups
- Crusty Italian bread: ½ loaf (150 g), cut into 1-inch cubes
- Chopped fresh parsley: 1 tablespoon (optional)
Instructions
- Prepare baking sheet:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Make croutons:
- Toss bread cubes with olive oil, minced garlic, salt, and pepper. Spread on baking sheet. Bake for 12–15 minutes, tossing once, until golden and crisp. Remove, sprinkle with parsley, set aside.
- Sauté vegetables:
- Heat olive oil in a large pot over medium heat. Add onion and sauté 4–5 minutes until softened. Add minced garlic and cook 1 minute.
- Cook meat:
- Add ground beef or sausage. Cook, breaking up with spoon, until browned and cooked through, about 5–7 minutes. Drain excess fat if needed.
- Spice and tomato paste:
- Stir in oregano, basil, thyme, salt, pepper, and tomato paste. Cook 2 minutes.
- Add liquids:
- Add crushed tomatoes, tomato sauce, broth. Bring to a boil, reduce heat, and simmer for 15 minutes.
- Cook noodles:
- Add broken lasagne noodles. Simmer 10–12 minutes, stirring occasionally, until tender.
- Add spinach:
- Stir in spinach until wilted. Taste and adjust seasoning.
- Serve:
- Ladle soup into bowls. Top with ricotta, mozzarella, Parmesan, and roasted garlic croutons.
Save It We love gathering around the table for hearty meals like this, especially when everyone gets to add their favorite toppings and croutons to their bowl.
Required Tools
Large soup pot, wooden spoon, baking sheet, parchment paper, chef’s knife, cutting board, ladle
Allergen Information
Contains wheat, milk, and garlic. Bread and pasta may contain eggs; always double-check labels.
Nutritional Information
Each serving provides 520 calories, 21 g fat, 51 g carbohydrates, and 29 g protein.
Save It Enjoy this comforting soup as a weeknight meal or for gatherings with friends. The crunchy roasted garlic croutons add the perfect finishing touch.
Recipe FAQs
- → Can I use plant-based meat for this soup?
Yes, simply substitute ground beef or sausage with your favorite plant-based alternative for a vegetarian version.
- → What’s the best bread for garlic croutons?
Crusty Italian bread works best for creating golden, crisp croutons with plenty of flavor and crunch.
- → How do I ensure the noodles cook evenly?
Break noodles into small pieces and stir occasionally while simmering to prevent sticking and ensure tenderness.
- → Can I add extra vegetables?
Absolutely. Zucchini, mushrooms, or red pepper flakes can be included for added flavor, texture, and nutrition.
- → What’s a good wine pairing?
A medium-bodied Italian red wine, such as Chianti, complements the rich flavors of this dish beautifully.
- → Is this dish suitable for those with allergies?
It contains wheat, milk, garlic, and possible meat. Always check labels for specific allergens based on your needs.