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Home Lasagna soup

Lasagna soup

Soup Italian Comfort food Weeknight Family Pasta

Imagine: all the flavors of a classic lasagna, but warm and comforting in a deep bowl. That's lasagna soup. You don't need a baking dish or complicated layers, because everything comes together in your soup pot. Broken lasagna sheets, a rich tomato sauce with minced beef, and a generous spoonful of ricotta on top. Ready in 40 minutes and everyone will want more.

x_ckl_recipe_markerLasagna soup Lasagna soup combines the rich flavors of classic lasagna with the ease of a soup. Perfect for a weeknight or a cozy dinner with friends. How to make lasagna soup? Main course Italian 4 servings 10 min 40 min

Heat a splash of olive oil in a large soup pot over medium heat. Add the onion and garlic and sauté for about 3 minutes until soft and translucent.
Add the minced beef and cook until crumbly. Season with salt, pepper, dried oregano and dried basil.
Stir in the tomato paste and cook for 1 minute. Then add the peeled tomatoes and roughly crush them with a spoon.
Pour in the beef stock and bring everything to a boil. Taste and adjust seasoning with salt and pepper.
Break the lasagna sheets into large pieces, about 4 to 5 centimeters, and add them to the soup. Cook them according to the package instructions, about 8 to 10 minutes. Stir regularly so they don't stick together.
Meanwhile, mix the ricotta with a pinch of salt and pepper in a small bowl. Grate a little nutmeg over it and stir everything together.
Ladle the soup into deep plates or bowls. Top each with a generous spoonful of the ricotta mixture and sprinkle with freshly grated Parmesan and some fresh basil leaves. Serve immediately.

Soup Italian Comfort food Weeknight Family Pasta 2 tbsp olive oil 1 onion, finely chopped 3 cloves garlic, finely chopped 500 g minced beef 2 tbsp tomato paste 1 can peeled tomatoes (400 g) 1.5 liters beef stock 200 g lasagna sheets (broken into pieces) 1 tsp dried oregano 1 tsp dried basil Salt and pepper to taste 250 g ricotta Pinch nutmeg 50 g freshly grated Parmesan Handful fresh basil leaves Large soup pot Wooden spoon Grater Small mixing bowl Ladle Deep plates or bowls Soup pan stock-pots Mixing Bowl mixing-bowl Deep plates deep-plate Pressing & Grating pressing-and-grating Beka Soup Pot Maestro Stainless Steel with lid ø 24 cm / 7.4 liters - suitable for all heat sources Beka Soeppan Cooking Soup pot - Black - ø 24 cm / 8 liters Cookinglife ["Soup pot"] Sola Soup pot Diamond - Induction suitable - ø 24 cm / 5.5 liters Sola Soeppan Creamy gnocchi with gorgonzola, spinach and walnuts foodies-creamy-gnocchi-with-gorgonzola-spinach-and-walnuts Creamy tomato and bell pepper soup foodies-creamy-tomato-and-bell-pepper-soup Homemade Spätzle with brown butter and sage foodies-homemade-spatzle-with-brown-butter-and-sage Gluten-free risotto with mushrooms and truffle oil foodies-gluten-free-risotto-with-mushrooms-and-truffle-oil

Recipe

Lasagna soup

Lasagna soup combines the rich flavors of classic lasagna with the ease of a soup. Perfect for a weeknight or a cozy dinner with friends.

Course	Main course
Kitchen	Italian
Servings	4 servings

Preparation time

Preparation time	10 min
Total	40 min

Equipment

Large soup pot
Wooden spoon
Grater
Small mixing bowl
Ladle
Deep plates or bowls

Ingredients

2 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, finely chopped
500 g minced beef
2 tbsp tomato paste
1 can peeled tomatoes (400 g)
1.5 liters beef stock
200 g lasagna sheets (broken into pieces)
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
250 g ricotta
Pinch nutmeg
50 g freshly grated Parmesan
Handful fresh basil leaves

How to make lasagna soup?

Heat a splash of olive oil in a large soup pot over medium heat. Add the onion and garlic and sauté for about 3 minutes until soft and translucent.
Add the minced beef and cook until crumbly. Season with salt, pepper, dried oregano and dried basil.
Stir in the tomato paste and cook for 1 minute. Then add the peeled tomatoes and roughly crush them with a spoon.
Pour in the beef stock and bring everything to a boil. Taste and adjust seasoning with salt and pepper.
Break the lasagna sheets into large pieces, about 4 to 5 centimeters, and add them to the soup. Cook them according to the package instructions, about 8 to 10 minutes. Stir regularly so they don't stick together.
Meanwhile, mix the ricotta with a pinch of salt and pepper in a small bowl. Grate a little nutmeg over it and stir everything together.
Ladle the soup into deep plates or bowls. Top each with a generous spoonful of the ricotta mixture and sprinkle with freshly grated Parmesan and some fresh basil leaves. Serve immediately.

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A good soup pot really makes a difference with this dish. You need enough room to cook the pasta properly without it boiling over. Choose a pot with a sturdy bottom so the sauce doesn't burn and the heat distributes evenly. You can really taste that in the final result.

Leftovers store easily in the fridge. Bear in mind that the lasagna sheets will keep absorbing the stock, so add a splash of extra water or stock when reheating. Even better the next day, because the flavors have had time to meld.

Related products

Beka Soup Pot Maestro Stainless Steel with lid ø 24 cm / 7.4 liters - suitable for all heat sources

In stock

€125,-

Cooking Soup pot - Black - ø 24 cm / 8 liters

Out of stock

3.7 (3)

~~€59,99~~ €36,99

Sola Soup pot Diamond - Induction suitable - ø 24 cm / 5.5 liters

In stock

4.8 (5)

€62,99

Related categories

Soup pan

Mixing Bowl

Deep plates

Pressing & Grating

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