Name: Recipe For Lasagna Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 500 g beef mince; 1 large onion (diced); 3 cloves garlic (minced); 1 tablespoon olive oil; 400 g 1 can crushed tomatoes; 750 ml 3 cups beef broth; 2 tablespoons tomato paste; 1 teaspoon dried oregano; 1/2 teaspoon dried basil; Salt and freshly ground black pepper (to taste); 1 bay leaf; 6 lasagna Pasta sheets broken; 250 g baby spinach; 250 g ricotta cheese; 150 g shredded mozzarella cheese; Fresh parsley (chopped (for garnish, optional))

Lasagna, that glorious Italian dish, is a true crowd-pleaser. But sometimes, you just don’t have the time (or patience) to assemble all those layers.
Enter Lasagna Soup: a brilliant invention that captures the essence of lasagna in a much simpler, quicker format.
It’s hearty, flavourful, and unbelievably satisfying – ready in about 30 minutes!

Imagine a thick and rich tomato broth teeming with tender minced beef, crumbled lasagna sheets, and pops of melty cheese.
That’s the beauty of Lasagna Soup. It’s a feast for the eyes as well, with vibrant red broth flecked with green spinach and golden pockets of pasta.

Recipe For Lasagna Soup

Skip the layers! This quick and easy Lasagna Soup is packed with minced beef, vegies, and broken lasagna sheets in a rich tomato broth. Dinner is served!

5 from 1 vote

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Prep Time 10

Cook Time 20

Total Time 30

Course Soup

Cuisine Italian

Servings 8 people

Calories 450 kcal

Equipment

Large pot or Dutch oven
Cutting board
Sharp knife
Spoon
Measuring cups and spoons
Serving ladle

Ingredients

500 g beef mince
1 large onion diced
3 cloves garlic minced
1 tablespoon olive oil
400 g 1 can crushed tomatoes
750 ml 3 cups beef broth
2 tablespoons tomato paste
1 teaspoon dried oregano
½ teaspoon dried basil
Salt and freshly ground black pepper to taste
1 bay leaf
6 lasagna Pasta sheets broken
250 g baby spinach
250 g ricotta cheese
150 g shredded mozzarella cheese
Fresh parsley chopped (for garnish, optional)

Instructions

Heat olive oil in a large pot or Dutch oven over medium heat.
Add minced beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
Add onion and garlic to the pot and cook until softened, about 5 minutes.
Stir in crushed tomatoes, beef broth, tomato paste, oregano, basil, salt, pepper, and bay leaf. Bring to a boil, then reduce heat and simmer for 10 minutes.
Add broken lasagna sheets and simmer for another 10-12 minutes, or until the noodles are tender.
Remove bay leaf and stir in spinach until wilted.
In a separate bowl, combine ricotta and mozzarella cheese.
Ladle soup into bowls and top with a generous dollop of the cheese mixture. Garnish with fresh parsley, if desired.

Notes

Recipe Tips:

For a vegetarian version, simply omit the minced beef and add an extra 250g of chopped mushrooms or lentils to the soup.
The lasgne shheets can be substituted with macaroni elbows or spiral pasta shapes.
Want a bit of a kick? Add a pinch of red pepper flakes to the pot while cooking the onions and garlic.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving Suggestions:

Pair your lasagna soup with a side of grilled asparagus or a simple green salad.
For a touch of elegance, serve with a crusty bread and a glass of white wine.
Pair your lasagna soup with a side of roasted vegetables
Crusty breadsticks are perfect for soaking up the delicious sauce.