Save A comforting, hearty soup inspired by classic lasagne flavors, topped with crunchy roasted garlic croutons for the perfect finish.
The first time I made this lasagne soup, my family loved how it tasted just like their favorite baked pasta but was so much quicker to prepare. The roasted garlic croutons quickly became everyone’s favorite topping for soups.
Ingredients
- Olive oil: Used to sauté aromatics and for making croutons
- Yellow onion: Adds sweetness and depth to the soup
- Garlic: Essential for flavoring both soup and croutons
- Ground beef or Italian sausage: Can substitute with plant-based meat
- Dried oregano, basil, thyme: Classic Italian herbs for authentic flavor
- Salt and black pepper: To season the soup and croutons
- Tomato paste: Boosts richness and color
- Crushed tomatoes and tomato sauce: Builds the tomato base
- Chicken or vegetable broth: Adds savory depth and can be made vegetarian
- Lasagne noodles: Broken into pieces for easier eating
- Mozzarella cheese: Shredded, for creamy texture
- Parmesan cheese: Adds salty flavor
- Ricotta cheese: For the classic creamy dollop
- Baby spinach: Adds freshness and color
- Crusty Italian bread: Used for homemade croutons
- Fresh parsley: Optional for garnish
Instructions
- Prep the croutons:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. In a large bowl, toss bread cubes with olive oil, minced garlic, salt, and pepper. Spread evenly on the baking sheet and bake for 12–15 minutes, tossing once, until croutons are golden and crisp. Remove, sprinkle with parsley, and set aside.
- Start the soup:
- Heat olive oil in a large pot over medium heat. Add onion and sauté for 4–5 minutes until softened. Stir in minced garlic and cook 1 minute more.
- Brown the meat:
- Add ground beef or sausage to the pot. Cook, breaking up with a spoon, until browned and cooked through, about 5–7 minutes. Drain excess fat if needed.
- Add seasonings and tomato base:
- Stir in oregano, basil, thyme, salt, pepper, and tomato paste. Cook for 2 minutes, then add crushed tomatoes, tomato sauce, and broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add noodles and spinach:
- Add broken lasagne noodles and simmer for 10–12 minutes, stirring occasionally, until noodles are tender. Stir in baby spinach until wilted. Taste and adjust seasoning if necessary.
- Finish and serve:
- Ladle soup into bowls. Top each serving with a dollop of ricotta, sprinkle with mozzarella and Parmesan, and add a handful of roasted garlic croutons.
Save My kids love helping break up the lasagne noodles and sprinkle cheese in their bowls. It’s a meal we all gather around the table to enjoy together, always scraping up the last crouton.
Pairings
This soup pairs beautifully with a medium-bodied Italian red wine such as Chianti or a simple green salad.
Variations
Add red pepper flakes for extra heat or chopped zucchini and mushrooms to boost vegetables.
Required Tools
Use a large soup pot, wooden spoon, baking sheet, parchment paper, chef's knife, cutting board, and a ladle for best results.
Save This lasagne soup is just as comforting as the classic dish and perfect for cozy family meals. Serve with plenty of croutons for that irresistible crunch.
Recipe Guide
- → Can I use vegetarian alternatives for the protein?
Yes, substitute plant-based sausage or increase spinach and use vegetable broth to keep it vegetarian.
- → Which cheeses are best for serving?
Mozzarella, Parmesan, and ricotta provide a creamy, tangy finish that complements the soup and croutons.
- → How do I keep croutons crisp?
Bake until golden and cool fully before topping, then add to bowls just before serving.
- → Can I make the soup ahead of time?
You can prepare soup in advance; reheat gently and add croutons fresh for best texture.
- → Are there optional vegetable add-ins?
Yes, chopped zucchini or mushrooms work well for added flavor and nutrition.
- → What wine pairs well with this dish?
Medium-bodied Italian reds like Chianti enhance the rich, savory notes in the soup.