Lasagna Soup
Lasagna soup is a fun twist on the classic Italian dish and offers all the flavors of lasagna in a comforting bowl. It's rich, filling comfort food at its best. No oven is required and ready in under an hour.
Equipment
- Large Cast Iron Skillet with lid
- Large pot with lid
- Knife and Cutting Board
- Garlic press
- Sieve
- Ladle or serving spoon
Ingredients
- 10 oz. 300g ground beef or Italian sausage (or a combination of both)
- Splash of Extra Virgin Olive Oil
- 1 pack of dried lasagna sheets
- 1 onion diced fine
- 4 cloves of garlic minced
- 1 red bell pepper diced
- 4 medium carrots cut into rounds
- 1 can of champignon Mushrooms whole or slices
- 1 can of cannellini beans 350g / 12oz.
- 1 cup of Bolognese Sauce add more if you prefer a more soupy texture
- 1 tsp Garlic Powder
- 1 tsp White Pepper
- 1 Tbsp Dried Oregano
- 1 tsp dried thyme or Dried Basil Leaves
- 3-4 cups of veggie broth
- 1 bay leaf
For the homemade veggie broth
- Veg ends from the veggies listed above /bell pepper carrots, onion, garlic)
- Small handful of fresh parsley loosely chopped
- 1 tsp salt to taste
- 1 tsp whole black peppercorns
- 2 bay leaves
- 4 cups of water
Garnish options
- Fresh basil leaves
- Fresh chopped Italian flat-leaf parsley
- Ricotta cheese
Instructions
Step 1 - prepare veggies
- Dice onion and bell pepper.1 onion, 1 red bell pepper
- Mince garlic cloves, and cut carrots into rounds.4 cloves of garlic, 4 medium carrots
- Keep all the veg ends for the next step.
Step 2 - Prepare veggie broth
- Note: Skip this step if using store-bought broth
- Add all of the veg ends to a large pot with around 4 cups of water.
- Bring to a boil, then add the bay leaves, a small handful of fresh parsley, 1 tsp black peppercorns, and season to taste with some salt.Veg ends from the veggies listed above /bell pepper, Small handful of fresh parsley, 1 tsp salt, 2 bay leaves, 4 cups of water, 1 tsp whole black peppercorns
- Leave the broth to simmer on low while you prepare the recipe.
Step 3 - Brown mince and veggies
- Brown ground beef (or Italian sausage) with a splash of oil on a medium-high heat.10 oz. 300g ground beef or Italian sausage (or a combination of both), Splash of Extra Virgin Olive Oil
- Once the mince is lightly browned, move it to the side of the pot, add the onions and cook until golden.
- Add the garlic and cook until fragrant. Mix the onion and garlic together with the browned mince.
- Add the diced red bell pepper and carrots and stir through. Simmer on medium heat for around 5 minutes or until the veg begins to soften.
- Add the can of champignon mushrooms (and juices) and stir through.1 can of champignon Mushrooms
- Add the white beans with juice and stir through. Add a splash of broth or water if the pan is looking dry. Leave to simmer for 5 minutes.1 can of cannellini beans
Step 4 - Add spices and tomato paste
- Add 1 tsp garlic powder, 1 tsp white pepper, 1 Tbsp dried oregano, 1 tsp dried thyme, and season to taste with some salt (we added around 1 tsp of salt).1 tsp Garlic Powder, 1 tsp White Pepper, 1 Tbsp Dried Oregano, 1 tsp dried thyme or Dried Basil Leaves
- Add the tomato paste and stir through. On a medium heat, leave to simmer for 5-10 minutes.1 cup of Bolognese Sauce
Step 5 - Add broth and lasagna sheets
- Add around 3 cups of the prepared veggie broth (ensure everything is covered) and 1 bay leaf.3-4 cups of veggie broth, 1 bay leaf
- Break apart the lasagna sheets into strips around 1 inch (2.5cm) wide.1 pack of dried lasagna sheets
- Push the lasagna sheets into the mixture and ensure that everything is covered with broth. If required, add more broth.
- Cover and leave to simmer on medium-low heat for around 10-15 minutes or until the lasagna sheets are soft and ‘al dente’.
- Check the consistency and add more broth if you prefer a more souplike consistency.
Step 6 - Serve
- Serve while piping hot with some toasted bread.
- Garnish with some freshly chopped parsley or some fresh basil leaves and a dollop of ricotta cheese.Fresh basil leaves, Fresh chopped Italian flat-leaf parsley, Ricotta cheese
Video
Notes
Cooking Tips:
Use High-Quality Broth
- The broth is the base, so choose a rich, high-quality one—homemade or a good store-bought option. Chicken, beef, or vegetable broth all work well. We prefer to make our own broth with any veg ends leftover from the veggie prep. It’s easy and doesn't add any extra time to the overall cooking process.
Add Aromatics for Depth
- Sauté garlic, onions, and Italian herbs (basil, oregano, thyme) in olive oil before adding the meat. This infuses the soup with a deep, savory flavor base. Another great (and easy) option to add aromatics is to use some Organic Italian Seasoning mix.
Choose the Right Meat
- A mix of Italian sausage and ground beef provides great flavor. If you prefer lighter options, go for turkey sausage or ground chicken but remember to season them well.
Break the Noodles Beforehand
- Instead of lasagna sheets, try broken lasagna noodles or pasta like mafaldine. This gives a "lasagna" feel while being spoon-friendly. Add noodles close to serving so they don’t overcook and turn mushy.
Use Crushed Tomatoes for Rich Texture
- Crushed tomatoes add body and thickness to the broth. Adding tomato paste enhances the tomato flavor and creates a thicker, more satisfying broth. If you’re short on time, a jar of bolognese sauce also does the trick.
Add Fresh Spinach or Kale (Optional)
- Toss in a handful of fresh spinach or kale at the end of cooking for a nutrient boost and a pop of color.
Serve with Crusty Bread
- A side of garlic bread or a crusty baguette is perfect for dipping and soaking up all the delicious broth.