Pin 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 when my family craved something warm, filling, and nostalgic but without the labor of traditional lasagne. The aroma of garlic from the oven had everyone lining up for seconds.
Ingredients
- Olive oil: For sautéing vegetables and roasting croutons
- Yellow onion: Adds a savory base to the soup
- Garlic: Infuses both soup and croutons with rich flavor
- Ground beef or Italian sausage (or plant-based alternative): Provides hearty protein
- Dried oregano, basil, thyme: Classic Italian herbs for authentic taste
- Salt, black pepper: Essential seasonings
- Tomato paste: Intensifies tomato flavor
- Crushed tomatoes and tomato sauce: The main broth and body of the soup
- Low-sodium chicken or vegetable broth: Adds depth to the soup base
- Lasagne noodles (broken into pieces): Give the soup its signature lasagne character
- Mozzarella cheese: Melty garnish
- Parmesan cheese: Adds salty, nutty flavor
- Ricotta cheese: Creamy topping
- Baby spinach: Offers freshness and nutrients
- Crusty Italian bread: For homemade garlic croutons
- Fresh parsley (optional): Brightens croutons
Instructions
- Prep Oven and Sheet:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Make Croutons:
- In a bowl, toss bread cubes with olive oil, minced garlic, salt, and pepper. Spread on baking sheet and bake 12–15 minutes, tossing once. Remove and add parsley.
- Sauté Veggies:
- In a large pot over medium heat, heat olive oil, add diced onion, and sauté until softened. Add minced garlic and cook one minute more.
- Brown Meat:
- Add ground beef or sausage, cook until browned and cooked through, then drain excess fat.
- Add Seasonings:
- Stir in oregano, basil, thyme, salt, pepper, and tomato paste. Cook for two minutes.
- Simmer Soup Base:
- Add crushed tomatoes, tomato sauce, and broth. Bring to boil, reduce heat, and simmer 15 minutes.
- Cook Noodles:
- Add lasagne noodles, simmer 10–12 minutes, stirring occasionally until noodles are tender.
- Finish Soup:
- Stir in baby spinach until wilted. Taste and adjust seasoning.
- Garnish & Serve:
- Ladle soup into bowls. Top each with ricotta, mozzarella, Parmesan, and roasted garlic croutons.
Pin This recipe brought everyone to the table even on busy weeknights. The kids love piling on the cheesy toppings and crunchy croutons!
Required Tools
Large soup pot, wooden spoon, baking sheet, parchment paper, chef's knife, cutting board, ladle
Allergen Information
Wheat and milk are present in noodles, bread, ricotta, mozzarella, and Parmesan. Always verify product labels for eggs and other allergens.
Nutritional Information
Each serving provides about 520 calories, 21g fat, 51g carbohydrates, and 29g protein.
Pin Make this comforting soup for a fuss-free way to enjoy lasagne flavors in one bowl. Leftovers taste even better the next day.
Recipe Questions
- → Can I make this vegetarian?
Yes, substitute plant-based meat or use extra spinach and vegetable broth to enjoy the hearty flavors without meat.
- → How do I prevent the noodles from overcooking?
Add the broken lasagne noodles towards the end and simmer just until tender, stirring occasionally to ensure even cooking.
- → What cheeses work best for topping?
Ricotta, mozzarella, and Parmesan are traditional choices offering creaminess and sharpness that complement the soup.
- → Can I prepare the croutons ahead?
Yes, roasted garlic croutons can be made in advance and stored in an airtight container to keep them crisp.
- → Are there gluten-free options?
Use gluten-free lasagne noodles and bread to make the soup and croutons suitable for those avoiding gluten.
- → Is this suitable for meal prep?
The soup stores well in the fridge; keep the croutons separate and add when serving for the best texture.