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Lasagna Soup Recipe

Recipe by Pedro M. A. Neves

Lasagna soup is a rustic Italian comfort dish that captures all the rich, layered flavors of traditional lasagna in a warming, brothly format. This one-pot meal combines tender pasta sheets, seasoned ground meat, creamy béchamel, and tangy tomato sauce into a satisfying bowlful that's faster to prepare than baked lasagna while maintaining authentic Italian depth.

Ingredients

• 400g ground beef
• 1 medium onion, finely diced
• 3 garlic cloves, minced
• 800ml canned crushed tomatoes
• 1 liter beef or vegetable broth
• 250ml whole milk
• 30g butter
• 25g all-purpose flour
• 150g lasagna noodles, broken into 2-inch pieces
• 100g grated Parmigiano-Reggiano cheese
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 0.5 teaspoon dried basil
• salt and freshly ground black pepper to taste
• fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add diced onion and cook until softened and translucent, about 3 minutes, stirring occasionally.

2. Add minced garlic to the pot and cook for 30 seconds until fragrant. Add ground beef and cook, breaking it apart with a wooden spoon, until browned, about 5-6 minutes.

3. Stir in tomato paste and cook for 1 minute to deepen the flavor. Pour in crushed tomatoes and broth, then add oregano, basil, salt, and pepper. Bring to a simmer.

4. In a separate small saucepan, melt butter over medium heat. Whisk in flour to create a roux, cooking for 1 minute while stirring constantly until light golden.

5. Slowly add milk to the roux while whisking continuously to prevent lumps from forming. Continue cooking for 2-3 minutes until the béchamel thickens and coats the back of a spoon.

6. Pour the béchamel into the simmering broth, stirring well to incorporate evenly. Add broken lasagna noodles and stir to prevent sticking.

7. Simmer for 12-15 minutes, stirring occasionally, until the pasta is tender and the soup has thickened slightly. The consistency should be brothier than a stew but thicker than plain broth.

8. Taste and adjust seasoning with additional salt and pepper as needed. Stir in half of the grated Parmigiano-Reggiano cheese until melted and incorporated.

9. Ladle soup into bowls and top each serving with remaining grated Parmigiano-Reggiano and fresh chopped parsley.

Substitutions

• Use ground turkey or Italian sausage instead of beef for a leaner or more herbaceous option
• Substitute whole wheat pasta pieces for white pasta to increase fiber content
• Use vegetable broth instead of beef broth for a vegetarian version; omit ground meat and increase vegetables like diced zucchini or mushrooms
• Replace heavy cream or milk with unsweetened cashew cream for a dairy-free béchamel

Tips

• Do not overcook the lasagna noodles; they should be al dente as they will continue softening slightly from residual heat after the pot is removed from the stove
• Whisk the béchamel slowly into the hot broth to avoid curdling; ensure the broth is at a gentle simmer, not rolling boil
• Make this soup a day ahead and refrigerate; the flavors deepen overnight and reheating on the stovetop is simple and effective

Lasagna soup represents the Italian home-cooking tradition of transforming elaborate dishes into simpler, more economical versions suitable for weeknight family dinners. This dish exemplifies the resourcefulness of Italian cucina casalinga, where no ingredient is wasted and classic flavor combinations are reimagined for practicality.

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