Save A comforting, hearty soup inspired by classic lasagne flavors, topped with a bright, tangy mix of pickled vegetables for a refreshing twist.
I made this soup on a chilly weeknight and my family was delighted with each spoonful. It's become a favorite for both casual dinners and cozy gatherings, always getting rave reviews for its unique garnish and the satisfying lasagne-style broth.
Ingredients
- Olive oil: 2 tablespoons for sautéing.
- Ground beef or Italian sausage (or plant-based substitute): 1 pound (450 g), adds richness.
- Onion: 1 large, diced for savory depth.
- Garlic cloves: 3, minced.
- Carrots: 2 medium, diced for sweetness.
- Celery stalks: 2, diced for aromatic base.
- Bell pepper: 1, diced for flavor and color.
- Dried oregano: 1 teaspoon for Italian essence.
- Dried basil: 1 teaspoon.
- Chili flakes (optional): 1/2 teaspoon for heat.
- Tomato paste: 2 tablespoons, deepens broth.
- Crushed tomatoes: 1 (28 oz / 800 g) can for texture.
- Low-sodium chicken or vegetable broth: 6 cups (1.5 L).
- Lasagne noodles: 8, broken into pieces.
- Whole milk or plant-based milk: 1/2 cup (120 ml) for creaminess.
- Salt and pepper: To taste.
- Ricotta cheese: 1 cup (250 g) for topping.
- Mozzarella cheese: 1/2 cup (50 g), shredded.
- Parmesan cheese: 1/4 cup (20 g), grated.
- Fresh basil or parsley: 2 tablespoons, chopped.
- Red onion: 1/2 cup (70 g), thinly sliced for garnish.
- Carrot: 1/2 cup (70 g), julienned for garnish.
- Cucumber: 1/2 cup (70 g), thinly sliced.
- Radish: 1/2 cup (70 g), thinly sliced for garnish.
- Apple cider vinegar: 1/2 cup (120 ml) for pickling.
- Water: 1/2 cup (120 ml) for brine.
- Sugar: 2 tablespoons for balancing acidity.
- Salt: 1 teaspoon for pickling.
Instructions
- Prepare the Pickled Vegetable Garnish:
- In a small saucepan, combine apple cider vinegar, water, sugar, and salt. Bring mixture to a simmer, stirring until sugar dissolves. Pour over red onion, carrot, cucumber, and radish in a bowl. Let sit at room temperature for at least 30 minutes, stirring occasionally.
- Make the Soup Base:
- Heat olive oil in a large pot over medium heat. Add ground beef or sausage and cook until browned. Drain excess fat if needed.
- Sauté Vegetables:
- Add diced onion, garlic, carrots, celery, and bell pepper. Cook, stirring, for 5-7 minutes until vegetables are softened.
- Add Herbs & Tomato Paste:
- Stir in oregano, basil, chilli flakes (if using), and tomato paste. Cook for 2 minutes to develop flavor.
- Simmer Soup:
- Add crushed tomatoes and broth, bring to a boil, then reduce heat and simmer for 10 minutes.
- Cook Noodles:
- Add broken lasagne noodles and simmer for 10-12 minutes, stirring occasionally, until noodles are al dente.
- Add Milk & Season:
- Stir in milk. Season soup with salt and pepper, and simmer an additional 2-3 minutes.
- Prepare Cheese Topping:
- In a small bowl, mix ricotta, mozzarella, Parmesan, and chopped herbs.
- Serve:
- Ladle soup into bowls. Top with generous spoonfuls of cheese mixture and a handful of drained pickled vegetables. Garnish with extra herbs as desired.
Save My kids love swirling the brightly colored pickled veggies into their bowls, making dinner time both flavorful and fun. Lasagne soup is now a requested meal whenever we're seeking comfort with a little zest.
Required Tools
Large pot, small saucepan, knife and cutting board, ladle, mixing bowls.
Allergen Information
Contains dairy (cheese, milk), gluten (lasagne noodles), and possibly eggs (check lasagne noodle label). Always read ingredient packaging to confirm.
Nutritional Information (per serving)
Calories: 420, Total Fat: 18 g, Carbohydrates: 41 g, Protein: 24 g.
Save This soup is sure to brighten any dinner table. Enjoy the rich Italian-inspired flavors with a punch of tangy crunch in every spoonful.
Common Questions
- → Can I use vegetarian alternatives for the meat?
Absolutely. Substitute with plant-based ground meat or lentils, and use vegetable broth for a vegetarian version.
- → How do I prepare the lasagne noodles for the soup?
Break lasagne noodles into pieces before adding them. Simmer until al dente for a perfect texture.
- → What vegetables work best in the pickled garnish?
Red onion, carrot, cucumber, and radish provide crunch and tang, but other thinly sliced veggies can be used.
- → Is it possible to make this dish ahead of time?
Yes. Make the pickled vegetables and soup base in advance. Add noodles just before serving for best texture.
- → How do I adjust the spice level?
Add chili flakes for heat, or omit for mild flavor. Adjust seasoning and herbs to match your taste preference.
- → What sides pair well?
Crusty bread and a light Italian red wine like Chianti complement this dish beautifully.