Save A comforting hearty soup inspired by classic lasagne flavors, this Lasagne Soup is topped with a bright tangy mix of pickled vegetables for a refreshing twist. This meal brings together tradition and creativity in every spoonful.
I first made this soup for a chilly family gathering where we craved something both familiar and exciting. The pickled vegetable topping became such a hit that now everyone requests this version whenever lasagne is on the menu.
Ingredients
- Olive oil: 2 tablespoons
- Ground beef or Italian sausage (or plant-based substitute): 1 pound (450 g)
- Onion: 1 large, diced
- Garlic: 3 cloves, minced
- Carrots: 2 medium, diced
- Celery: 2 stalks, diced
- Bell pepper: 1, diced
- Dried oregano: 1 teaspoon
- Dried basil: 1 teaspoon
- Chili flakes (optional): 1/2 teaspoon
- Tomato paste: 2 tablespoons
- Crushed tomatoes: 1 (28 oz / 800 g) can
- Low-sodium chicken or vegetable broth: 6 cups (1.5 L)
- Lasagne noodles: 8, broken into pieces
- Whole milk or plant-based milk: 1/2 cup (120 ml)
- Salt and pepper: to taste
- Ricotta cheese: 1 cup (250 g)
- Shredded mozzarella cheese: 1/2 cup (50 g)
- Grated Parmesan cheese: 1/4 cup (20 g)
- Fresh basil or parsley (chopped): 2 tablespoons
- Red onion (thinly sliced): 1/2 cup (70 g)
- Carrot (julienned): 1/2 cup (70 g)
- Cucumber (thinly sliced): 1/2 cup (70 g)
- Radish (thinly sliced): 1/2 cup (70 g)
- Apple cider vinegar: 1/2 cup (120 ml)
- Water: 1/2 cup (120 ml)
- Sugar: 2 tablespoons
- Salt: 1 teaspoon
Instructions
- Prepare Pickled Vegetable Garnish:
- Combine vinegar, water, sugar, and salt in a small saucepan. Bring to a simmer until sugar dissolves. Pour over red onion, carrot, cucumber, and radish in a bowl or jar. Let sit at room temperature for at least 30 minutes, stirring occasionally.
- Make Soup Base:
- Heat olive oil in a large pot over medium heat. Add ground beef or sausage and cook until browned. Drain excess fat if needed.
- Sauté Vegetables:
- Add onion, garlic, carrots, celery, and bell pepper. Sauté for 5-7 minutes until softened.
- Add Herbs and Tomato Paste:
- Stir in oregano, basil, chili flakes if using, and tomato paste. Cook for 2 minutes.
- Add Tomatoes and Broth:
- Pour in crushed tomatoes and broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Cook Noodles:
- Add broken lasagne noodles. Simmer for 10-12 minutes, stirring occasionally, until noodles are al dente.
- Add Milk and Season:
- Stir in milk and season with salt and pepper. Simmer another 2-3 minutes.
- Prepare Cheese Topping:
- In a small bowl, mix ricotta, mozzarella, Parmesan, and herbs.
- Serve:
- Ladle soup into bowls. Top each serving with a spoonful of cheese mixture and drained pickled vegetables. Garnish with extra herbs if desired.
Save Sharing this soup around our dinner table brings back memories of noisy laughter and second servings. Even my picky eaters ask for extra pickled veggies.
Required Tools
Large pot, small saucepan, knife and cutting board, ladle, mixing bowls.
Allergen Information
Contains dairy and gluten. Check lasagne noodle and cheese labels for possible egg or other allergens.
Nutritional Information
Per serving: Calories: 420, Total Fat: 18 g, Carbohydrates: 41 g, Protein: 24 g.
Save This lasagne soup is sure to become a comforting favorite. Serve with crusty bread for a complete meal that delights everyone.
Cooking Guide
- → Can I use plant-based meat instead of sausage or beef?
Yes, plant-based meat or lentils work well and pair with vegetable broth for a vegetarian spin.
- → How do I prevent noodles from getting mushy?
Add broken lasagne noodles just before serving and simmer until they're al dente, not overcooked.
- → What vegetables can I pickle for the garnish?
Red onion, carrot, cucumber, and radish are great choices, but you may substitute with your favorites.
- → Is there a dairy-free option for the cheese topping?
You can use plant-based ricotta and mozzarella, or omit the topping for a fully dairy-free meal.
- → How can I add more greens?
Stir in chopped spinach or kale during the last minutes of simmering for extra color and nutrition.
- → What wine pairs well with this dish?
A light Italian red such as Chianti compliments the rich tomato and cheese flavors beautifully.