Pin this A comforting, deconstructed twist on classic lasagne, this hearty soup features rich tomato broth, tender pasta, savory beef, and a bright pesto drizzle for a burst of fresh flavor.
When I first made lasagne soup, the kitchen filled with the very same aroma that my grandmother’s classic lasagne used to create. My kids love breaking the noodles into pieces and swirling the pesto on their own bowls.
Ingredients
- Meat & Protein: 1 lb (450 g) ground beef or Italian sausage
- Vegetables: 1 medium yellow onion, diced, 2 garlic cloves, minced, 1 medium carrot, diced, 1 celery stalk, diced
- Broth & Tomato: 1 (28 oz / 800 g) can crushed tomatoes, 4 cups (1 L) low-sodium chicken or vegetable broth, 2 tbsp tomato paste
- Pasta: 8 oz (225 g) lasagne noodles, broken into 2-inch pieces
- Cheese: 1 cup (100 g) shredded mozzarella cheese, 1/2 cup (50 g) grated Parmesan cheese, 1 cup (250 g) ricotta cheese
- Herbs & Seasoning: 1 tsp dried Italian herbs, 1/2 tsp crushed red pepper flakes (optional), Salt and black pepper to taste
- Pesto Drizzle: 1/2 cup (120 ml) basil pesto (store-bought or homemade)
- Garnish (optional): Fresh basil leaves
Instructions
- Brown Meat:
- Heat large pot over medium heat. Add ground beef or sausage. Cook until browned, breaking up with spoon. Drain excess fat if needed.
- Sauté Vegetables:
- Add onion, carrot, celery, and garlic. Sauté for 5 minutes until softened.
- Add Tomato Paste & Herbs:
- Stir in tomato paste, Italian herbs, and crushed red pepper flakes. Cook for 1 minute.
- Prepare Broth:
- Pour in crushed tomatoes and broth. Bring to boil.
- Cook Pasta:
- Add broken lasagne noodles. Reduce heat. Simmer uncovered for 12 to 15 minutes, stirring occasionally, until pasta is al dente.
- Add Cheese & Season:
- Stir in mozzarella and Parmesan cheese until melted. Season with salt and pepper.
- Serve:
- Ladle soup into bowls. Top each with ricotta cheese and swirl of basil pesto. Garnish with fresh basil.
- Enjoy:
- Serve hot with crusty bread.
Pin this Sharing this soup around the table always reminds me of cold evenings spent with family, each person choosing their cheese and stirring in pesto for their own creative bowl.
Required Tools
Large pot or Dutch oven, wooden spoon, ladle, chef’s knife, cutting board
Nutritional Information
Per serving: Calories 620, Total Fat 30 g, Carbohydrates 52 g, Protein 35 g
Serving & Pairing Suggestions
Pair with crusty bread and a light Italian red wine such as Chianti for a complete meal.
Pin this This soup transforms lasagne into a bowl, delivering comfort and Italian flavor in every spoonful. Sprinkle extra parmesan for finishing touch.
Frequently Asked Recipe Questions
- → Can I make this soup vegetarian?
Absolutely! Skip the meat and opt for vegetable broth, then follow all other steps as usual.
- → Should I cook the pasta separately?
No need. Add broken lasagne noodles directly to the soup so they cook and absorb flavor as it simmers.
- → What cheeses work best in this dish?
Mozzarella and Parmesan add creamy texture and flavor. Ricotta offers a smooth, rich finish on top.
- → Can I substitute different pasta?
Yes, use short pasta varieties like penne or fusilli if lasagne noodles are unavailable.
- → Is homemade pesto necessary?
Store-bought or homemade pesto both work well. Feel free to use sun-dried tomato pesto for extra depth.
- → How should I serve this soup?
Ladle hot soup into bowls, top with ricotta and pesto, then garnish with fresh basil. Pair with crusty bread.