Save A comforting twist on classic lasagne soup, this hearty bowl blends beloved Italian flavors with a rich tomato broth and finishes with crispy Parmesan chips for added texture.
The first time I made this soup, my family couldn't believe it tasted just like traditional lasagne but was so much easier and cozier to serve. The Parmesan chips became a favorite snack and now we make them anytime there's leftover cheese in the fridge.
Ingredients
- Ground beef (or Italian sausage): 400 g
- Onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Carrot: 1 medium, diced
- Celery stalk: 1, diced
- Chopped tomatoes: 800 g (2 cans)
- Beef or vegetable broth: 1.2 liters (5 cups)
- Tomato paste: 2 tbsp
- Lasagne sheets: 150 g, broken into pieces
- Dried oregano: 1 tsp
- Dried basil: 1 tsp
- Chili flakes: 1/2 tsp, optional
- Salt and pepper: to taste
- Ricotta cheese: 100 g
- Grated mozzarella: 80 g
- Grated Parmesan cheese (for chips): 60 g
- Grated Parmesan (for serving): 20 g
- Olive oil: 2 tbsp
- Fresh basil: for garnish
Instructions
- Prep & Bake Chips:
- Preheat oven to 200°C (400°F). Line baking tray with parchment paper. Spoon heaped tablespoons of grated Parmesan onto tray and flatten. Bake 5 to 7 minutes until crisp and golden. Cool completely.
- Sauté Vegetables:
- Heat olive oil in large pot over medium heat. Add onion, carrot, and celery. Sauté 5 minutes until softened.
- Brown Meat:
- Add garlic and cook 1 minute. Stir in ground beef and cook until browned, breaking up with spoon.
- Add Flavor:
- Add tomato paste, dried herbs, chili flakes. Cook 2 minutes.
- Simmer Soup:
- Pour in chopped tomatoes and broth. Season with salt and pepper. Bring to boil, reduce heat and simmer for 15 minutes.
- Cook Pasta:
- Add broken lasagne sheets to soup. Simmer 10 to 12 minutes until pasta is al dente, stirring occasionally.
- Make it Creamy:
- Stir in ricotta and mozzarella until melted and creamy. Adjust seasoning if needed.
- Serve:
- Ladle soup into bowls. Top with fresh basil, extra Parmesan, and serve with Parmesan chips.
Save This soup became part of our winter meal rotation and now it's a staple when guests come over on chilly nights. No one ever misses traditional lasagne, and everyone asks for extra Parmesan chips!
Required Tools
You'll need a large pot, wooden spoon, baking tray, parchment paper, ladle, and grater to prepare this soup and Parmesan chips.
Allergen Information
This recipe contains gluten (from pasta) and milk (from cheeses). Celery may also be present in the broth or vegetables. Always check ingredient labels for hidden allergens.
Nutritional Information
Each serving contains about 540 calories, 25 g total fat, 44 g carbohydrates, and 33 g protein.
Save Add a sprinkle of fresh basil before serving to brighten flavors and enjoy your new favorite comfort soup!
Recipe Guide
- → Can I use Italian sausage instead of ground beef?
Yes, Italian sausage adds extra flavor and works well in place of ground beef, or you can use a mix of both.
- → How do I make this gluten-free?
Use gluten-free lasagne sheets to ensure the dish is suitable for gluten sensitivities or dietary preferences.
- → What can I use instead of ricotta cheese?
Cottage cheese or mascarpone can be substituted for ricotta, though the texture and flavor will differ slightly.
- → How are Parmesan chips prepared?
Spoon grated Parmesan onto a lined tray, flatten, and bake at high heat until golden and crisp, then let cool.
- → Can vegetables be added for extra nutrition?
Definitely. Spinach, zucchini, or extra carrots are great options to boost nutrition and flavor in the soup.
- → What wine pairs well with this dish?
Light Italian reds such as Chianti complement the savory and cheesy elements beautifully.