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–+ servings
Lasagne Soup

Hearty Lasagne Soup: Comfort in a Bowl in 40 Minutes

Hearty Lasagne Soup combines the classic flavors of lasagne in a cozy soup, ready in 40 minutes for ultimate comfort.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soup
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 medium Onion Aromatic base for flavor; can substitute with shallots or red onion.
  • 1 medium Carrot Adds sweetness to the soup; optional if not preferred.
  • 2 pieces Bay Leaves Provide aromatic complexity; can omit if unavailable.
  • 5 cloves Garlic Enhances taste; adjust to preference.
  • 2 tablespoons Tomato Paste Enriches the sauce; no substitutions necessary.
  • 1 tablespoon Dried Oregano Imparts Italian flavor; substitute with mixed Italian herbs if desired.
For the Soup
  • 500 grams Beef Mince Main protein source; can use half pork for variation.
  • 1 liter Beef Stock Forms the soup base; any stock (chicken, vegetable) is acceptable.
  • 200 ml Double Cream Adds luxurious creaminess; can omit for a lighter version.
  • 1 piece Parmesan Rind Adds additional flavor to the sauce; optional if unavailable.
  • 300 grams Broken Lasagne Sheets Gives an ideal texture; alternative pasta types may work.
  • 150 grams Chopped Spinach Adds nutrients; can be left out for simplicity.
For the Topping
  • 250 grams Garlic Ricotta Optional, combines ricotta cheese, grated Parmesan, crushed garlic, and nutmeg for topping.

Equipment

  • large saucepan

Method
 

Step‑by‑Step Instructions
  1. In a large saucepan, heat 1-2 tablespoons of oil over medium heat. Add finely chopped onions, carrots, and bay leaves, cooking for 5-8 minutes, until softened and fragrant.
  2. Stir in 5 cloves of minced garlic, 2 tablespoons of tomato paste, and 1 tablespoon of dried oregano, cooking for an additional 2 minutes.
  3. Increase heat to high, add 500g of beef mince, and cook for about 5-7 minutes until browned.
  4. Pour in 400g of tomato passata and 1 liter of beef stock, followed by 200ml of double cream and a parmesan rind if using. Bring to a gentle simmer for about 5 minutes.
  5. Stir in broken lasagne sheets and let simmer gently for 8-10 minutes, stirring frequently.
  6. Once the lasagne sheets are nearly cooked, add 150g of chopped spinach and stir until wilted.
  7. In a separate bowl, combine 250g of ricotta cheese, 50g of grated Parmesan, 2 cloves of crushed garlic, and a pinch of nutmeg. Mix until creamy.
  8. Spoon the lasagne soup into bowls, topping each with a dollop of garlic ricotta. Serve hot.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 2500IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

Leftovers are great for quick lunches. Store in an airtight container for up to three days in the fridge.

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