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The Ultimate Lasagne Soup

When it’s cold outside and you’re craving something hearty, comforting, and oh-so-cheesy, there’s nothing better than this ultimate lasagne soup. It takes everything you love about classic lasagne – the rich tomato sauce, gooey cheese, and tender pasta – and transforms it into a quick, one-pot wonder. No fiddly layering or hours in the oven, just a warm, flavour-packed bowl of happiness that’s ready in less than an hour.

What makes this recipe stand out? It’s the perfect balance of indulgence and simplicity. You’ve got the satisfying chew of broken lasagne sheets, a creamy tomato base infused with garlic and Italian herbs, and a generous helping of Parmesan and mozzarella that melts right into the soup. Pair it with crusty bread, and you’ve got a dinner that feels like a hug in a bowl.

Whether you’re cooking for your family, friends, or just yourself (no judgement here – leftovers are a bonus!), this lasagne soup is guaranteed to impress. So grab your pot and let’s get started!

Servings
Feeds
4
Prep Time
5
mins
Cook Time
25
mins

Hey, I'm Verna!

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About this recipe

Ingredients

  • 5-6 lasagne sheets, broken into bite-sized pieces
  • 500g beef mince
  • 1 brown onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 tbsp Italian seasoning
  • 1 tsp chilli flakes (optional)
  • 1 litre vegetable stock
  • 750ml good quality passata
  • 150ml double cream
  • 1 ball mozzarella, torn
  • A mountain of Parmesan, grated (you decide how much!)
  • Salt and pepper, to taste
  • Fresh basil, for garnish

Pair it with

No items found.

Instructions

Step 1: Sauté the aromatics and beef

  • Heat a drizzle of olive oil in a large pot or Dutch oven over medium heat.
  • Add the finely chopped brown onion and minced garlic, stirring frequently for about 2-3 minutes, until softened and fragrant.
  • Add the beef mince to the pot, breaking it apart with a wooden spoon as it cooks. Cook until the beef is browned and no pink remains.
  • Sprinkle in the Italian seasoning, chilli flakes (if you like a little spice), and a pinch of salt and pepper. Stir well to coat the beef in the spices.

Step 2: Add the liquids

  • Pour in the passata and vegetable stock, stirring to combine with the beef mixture.
  • Bring the soup to a gentle simmer over medium heat. The rich tomato base is what gives the lasagne soup its classic flavour.

Step 3: Add the lasagne sheets

  • Break the lasagne sheets into bite-sized pieces (about 2-3 inches each) and add them to the simmering soup.
  • Stir occasionally to prevent the pasta from sticking together or to the bottom of the pot. Cook for 10-12 minutes or until the pasta is tender.

Step 4: Add the cream and cheeses

  • Reduce the heat to low and stir in the double cream.prinkle in half of the grated Parmesan cheese, stirring until it melts into the soup for a rich, cheesy flavour.
  • Also tear the ball of mozzarella into chunks and add it to the soup. Let it sit for a minute or two so the cheese melts slightly, creating deliciously gooey pockets throughout.

Step 5: Serve and garnish

  • Ladle the soup into bowls while it’s hot and bubbly. Top each bowl with more grated Parmesan, fresh basil leaves, and a drizzle of olive oil for a touch of elegance.
  • Serve immediately with crusty bread for dipping and enjoy the ultimate lasagne experience in soup form!

Tips:

  • Stir the pasta often: This prevents the lasagne sheets from sticking together as they cook in the soup.
  • Use good quality passata: The tomato base is the heart of this soup, so choose a high-quality passata for the best flavour.
  • Don’t skimp on the cheese: The combination of Parmesan and mozzarella is what makes this soup extra indulgent. Feel free to sprinkle on as much as you like!
  • Make it your own: Add spinach, mushrooms, or even a dollop of ricotta on top for extra flair.

FAQs

1. Can I make this vegetarian?
Absolutely! Swap the beef mince for plant-based mince or lentils and use vegetable stock.

2. Can I use other types of pasta?
Yes, any pasta shape will work, but broken lasagne sheets give that authentic lasagne vibe.

3. How do I store leftovers?
Cool the soup completely, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of stock or water if it thickens too much.

4. Can I freeze lasagne soup?
Yes! Freeze it without the cream for up to 3 months. Thaw overnight in the fridge and stir in the cream when reheating.

Video demonstration

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