Save A comforting, deconstructed twist on classic lasagne, this hearty soup features rich tomato broth, tender pasta, savory beef, and a bright pesto drizzle for a burst of fresh flavor.
I first made this soup when I was craving the comfort of lasagne but didn&t have the time or energy to assemble layers. It quickly became a family favorite for chilly nights.
Ingredients
- Meat & Protein: 1 lb (450 g) ground beef or Italian sausage
- Vegetables: 1 medium yellow onion (diced), 2 garlic cloves (minced), 1 medium carrot (diced), 1 celery stalk (diced)
- Broth & Tomato: 1 (28 oz / 800 g) can crushed tomatoes, 4 cups (1 L) low-sodium chicken or vegetable broth, 2 tbsp tomato paste
- Pasta: 8 oz (225 g) lasagne noodles (broken into 2-inch pieces)
- Cheese: 1 cup (100 g) shredded mozzarella cheese, 1/2 cup (50 g) grated Parmesan cheese, 1 cup (250 g) ricotta cheese
- Herbs & Seasoning: 1 tsp dried Italian herbs, 1/2 tsp crushed red pepper flakes (optional), salt and black pepper to taste
- Pesto Drizzle: 1/2 cup (120 ml) basil pesto (store-bought or homemade)
- Garnish (optional): fresh basil leaves
Instructions
- Brown the meat:
- Heat a large pot over medium heat. Add ground beef or sausage and cook until browned, breaking up with a spoon. Drain excess fat.
- Sauté the vegetables:
- Add onion, carrot, celery, and garlic. Sauté for 5 minutes until softened.
- Add tomato base:
- Stir in tomato paste, Italian herbs, and crushed red pepper flakes. Cook for 1 minute.
- Build soup:
- Pour in crushed tomatoes and broth. Bring to a boil.
- Cook the pasta:
- Add broken lasagne noodles. Reduce heat and simmer uncovered for 12–15 minutes, stirring occasionally, until pasta is al dente.
- Add cheese and season:
- Stir in mozzarella and Parmesan until melted. Season with salt and pepper to taste.
- Assemble and serve:
- Ladle soup into bowls. Top with dollop of ricotta cheese and swirl of basil pesto. Garnish with fresh basil if desired. Serve hot with crusty bread.
Save My kids especially love the cheesy toppings and swirling in the pesto themselves. It&s always a lively and fun dinner table moment.
Required Tools
Large pot or Dutch oven, wooden spoon, ladle, chef&s knife, cutting board
Allergen Information
Contains dairy (mozzarella, Parmesan, ricotta, pesto), gluten (lasagne noodles), and possibly nuts if pesto includes pine nuts.
Nutritional Information
Per serving: 620 calories, 30 g total fat, 52 g carbohydrates, 35 g protein.
Save This soup is a cozy crowd-pleaser and reheats beautifully for leftovers. Give it a try next time you&re craving something both hearty and vibrant.
Recipe FAQ
- → Can I use other pasta shapes?
Yes, substitute lasagne noodles with short pasta like penne or fusilli for similar texture and easy serving.
- → Is it possible to make this vegetarian?
Omit the meat and use vegetable broth for a meat-free, flavorful soup with all the classic lasagne notes.
- → What cheeses work best in this dish?
Mozzarella, Parmesan, and ricotta provide creaminess and depth. Adjust amounts or use part-skim for lighter options.
- → How do I store leftovers?
Cool soup completely, then refrigerate in a sealed container for 3-4 days. Add pesto swirl when serving.
- → Does pesto always contain nuts?
Traditional pesto contains pine nuts, but nut-free versions exist. Check labels for allergies or make homemade pesto.
- → Can I freeze this soup?
Yes, freeze without cheese and pesto. Reheat, then add fresh cheese and pesto before serving for best texture.