Pin A comforting twist on classic lasagne soup, this hearty recipe features all the beloved flavors of the Italian favorite, finished with crispy Parmesan chips for added texture.
I first made this soup on a chilly weekend, craving lasagne without the long baking times. The rich broth and cheesy toppings brought everyone to the table, and the Parmesan chips were an instant hit.
Ingredients
- Meats: 400 g ground beef (or Italian sausage)
- Vegetables: 1 medium onion, finely chopped, 2 cloves garlic, minced, 1 medium carrot, diced, 1 celery stalk, diced
- Liquids & Canned Goods: 800 g (2 cans) chopped tomatoes, 1.2 liters (5 cups) beef or vegetable broth, 2 tbsp tomato paste
- Pasta: 150 g lasagne sheets, broken into pieces
- Seasonings: 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp chili flakes (optional), Salt and pepper, to taste
- Dairy: 100 g ricotta cheese, 80 g grated mozzarella, 60 g grated Parmesan cheese (for chips), 20 g grated Parmesan (for serving)
- Other: 2 tbsp olive oil, Fresh basil, for garnish
Instructions
- Prepare Parmesan chips:
- Preheat oven to 200°C (400°F). Line baking tray with parchment paper. Spoon heaped tablespoons of grated Parmesan onto tray and flatten slightly. Bake 5–7 minutes until golden and crisp. Cool completely.
- Start the soup base:
- Heat olive oil in large pot over medium heat. Add onion, carrot, and celery. Sauté 5 minutes until softened.
- Add meat and season:
- Add garlic and cook 1 minute. Stir in ground beef and cook until browned, breaking up with spoon.
- Build flavor:
- Add tomato paste, dried herbs, and chili flakes. Cook 2 minutes.
- Simmer soup:
- Pour in chopped tomatoes and broth. Season with salt and pepper. Bring to a boil, then reduce heat and simmer 15 minutes.
- Cook pasta:
- Add broken lasagne sheets to soup. Simmer 10–12 minutes until pasta is al dente, stirring occasionally.
- Finish the soup:
- 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 on side.
Pin This soup quickly became a family favorite. We love sharing it for Sunday dinner, each person crunching Parmesan chips into their bowl, smiling around the table.
Required Tools
Large pot, wooden spoon, baking tray, parchment paper, ladle, grater
Allergen Information
Contains: Gluten (pasta), Milk (cheese, ricotta, mozzarella, Parmesan). May contain: Celery. Always check ingredient labels for hidden allergens.
Nutritional Information
Per serving: 540 calories, 25 g total fat, 44 g carbohydrates, 33 g protein.
Pin Make this comforting soup on chilly days and enjoy the classic flavor of lasagne in every spoonful. The Parmesan chips make it extra special.
Recipe Q&A
- → How do you make Parmesan chips crisp?
Spread grated Parmesan in spoonfuls on parchment and bake until golden and crunchy, then cool completely before serving.
- → Can I substitute beef with Italian sausage?
Absolutely—Italian sausage adds more flavor and a touch of spice to the soup base, enhancing its depth.
- → Is it possible to make this gluten-free?
Use gluten-free lasagne sheets and double-check all packaged ingredients to adapt for gluten sensitivity.
- → What vegetables work best in this soup?
Onion, carrot, and celery create a savory base, but adding spinach or zucchini brings extra nutrition and color.
- → How can I achieve a creamy texture?
Stir ricotta and mozzarella in at the end of cooking; they melt into the soup for creaminess without becoming stringy.
- → Which wine pairs well with this dish?
A light Italian red wine, such as Chianti, matches beautifully with the rich tomato, meat, and cheese notes.