A spin on the traditional recipe.
We’ve been experiencing some really cold nights during this winter here in Sydney. When it’s cold, what better way to warm up than with a hearty bowl of soup. I have a lot of different soup recipes up my sleeve but I was keen to try something a little different. This lasagne soup is definitely different!
When you mentioned the word lasagne, it brings up connotations of hearty and filling family meals. It’s an Italian dish that has made it’s way onto almost every family’s dinner table. Rich meat sauce smothered in layers between pasta sheets with a bechamel sauce. Topped with mozzerella cheese then oven baked to a golden crunchy goodness. So when I mentioned to my Italian husband that I will make lasagne soup, he shuddered at the thought. What I can tell you is this soup surprised and delighted him. So much so, this lasagne soup will now be a firm family favourite at our home.
Lasagne or Lasagna?
Yes, this is a word that is known both ways. I’ve been confused myself about which is correct. What I found when researching this is in Italian, lasagne is the name given to those flat rectangular sheets of pasta. The key is multiple sheets of pasta, as the word lasagna is the singular of lasagne. However most non-Italians just say lasagna which could (and often does) mean the dish itself. (source: The Pasta Project)
Lasagne Soup – an easy fuss-free meal
This is honestly an easy meal to make. I can tell you it’s actually less mess and fuss than making actual lasagne. Firstly, there is no bechamel sauce to make. I don’t know about you, but my sauce contained lumps more often than not. If you have a hand blender like me, you can blend the lumps out. For others, you’ve had to just survive with the added texture. This soup not containing the bechamel sauce also means there’s less calories in the meal. Definitely attractive if you’re keen to watch your weight.
Want another delicious recipe?
If you like this recipe, you’ll also love others available here. From pastas to risottos, cookies to desserts, and bliss balls to gluten-free options with everything in between. There is truly something here for everyone. I have developed this website to provide family-friendly recipes where I maximise both fresh produce while minimising cost.
Lasagne Soup
Ingredients
- 500 g beef mince, premium or low fat preferred
- 1 onion, diced
- 4 cloves garlic, crushed
- 1/4 cup tomato paste
- 1 1/2 tablespoon Italian seasoning
- 2 can diced tomatoes
- 6 cups liquid beef stock
- 5 sheets dried lasagne noodles, broken into small pieces
- 1/3 cup thickened cream
FOR THE TOPPINGS:
- mozzarella cheese
- fresh basil, chopped
- fresh parsley, chopped
Instructions
- Place beef mince (ground mince) and onions in a large pot on high heat. Break up with a wooden spoon, and cook until mince meat is browned. Add the garlic and cook for 30 seconds and then drain off fat.
- Add the tomato paste and Italian seasoning. Cook for two minutes while stirring. Add in the tomatoes and liquid beef broth. Bring to a simmer, cover, reduce heat and simmer for 20 minutes.
- Add the broken lasagne noodle pieces and cook at a low boil uncovered for 10 to 12 minutes until pasta is al dente. Don't cook any longer otherwise the noodles will continue to soften. Stir in the cream.
- To serve, ladle the soup into bowls. Top with grated mozzerella cheese, chopped fresh parsley or fresh basil.
Notes
- Serve with crusty bread or garlic bread
- Add a 1-2 tablespoons of chopped fresh basil into the soup and mix through before serving.