Lasagne Soup is a cozy twist on classic lasagne, turning its rich flavors into a hearty soup. With pancetta, beef mince, and a creamy parmesan-mascarpone topping, it’s perfect for a comforting meal. Add fresh basil for a warm, delicious bowl of comfort!
Ingredients Needed:
- 75g pancetta
- 2 tbsp olive oil
- 1 onion, roughly chopped
- 1 carrot, roughly chopped
- 1 celery stick, roughly chopped
- 3 garlic cloves, roughly chopped
- 250g beef mince (15% fat)
- 1 tbsp tomato purée
- 1 tsp dried mixed herbs
- 400g can cherry tomatoes
- 1 litre beef stock
- 1 bay leaf
- 150g lasagne sheets, broken into shards
- 30g parmesan, grated
- 75g mascarpone
- 10g basil leaves, torn (optional)
How To Make Lasagne Soup:
- Cook the pancetta: Tip the pancetta into a large flameproof casserole dish over low heat. Cook while stirring until the fat is released and the pancetta is crisp and golden, about 8-10 minutes. Remove with a slotted spoon and set aside.
- Sauté the vegetables: Pour the olive oil into the same dish and turn the heat to medium. Once hot, add the onion, carrot, and celery. Cook for 15 minutes until softening, then stir in the garlic and cook for another 2 minutes.
- Brown the mince: Increase the heat to medium-high, add the beef mince, and cook for 3-4 minutes until browned. Return the pancetta to the dish, then add the tomato purée and mixed herbs. Cook for 2 minutes until slightly darkened.
- Simmer the soup: Pour in the cherry tomatoes and beef stock, and stir to combine. Season with salt and pepper, then bring to the boil. Add the bay leaf, reduce to a simmer, and cook for 15-20 minutes. Add the lasagne shards and simmer for another 5 minutes, stirring occasionally to break them up.
- Prepare the mascarpone topping: Mix most of the grated parmesan with the mascarpone, seasoning with salt and pepper. Preheat your grill to high.
- Grill the soup: Once the lasagne sheets are al dente and the soup has thickened, dot the mascarpone mixture over the soup. Sprinkle with the remaining parmesan. Place under the grill for 3-5 minutes until the topping is golden and bubbling.
- Serve: Divide the soup between four bowls, garnish with torn basil leaves (optional), and enjoy!
Recipe Tips
- Lasagne Sheets: Make sure to break the lasagne sheets into smaller shards before adding them to the soup. This helps them cook evenly and avoids clumping.
- Custom Toppings: You can add a bit of shredded mozzarella or a sprinkle of chili flakes to the soup for extra flavor.
- Make it Vegetarian: Swap the pancetta and beef mince for vegetarian alternatives or use mushrooms for a meat-free version.
- Add Vegetables: If you like extra veggies, try adding some chopped spinach or courgettes (if you enjoy them) towards the end of cooking for extra nutrients.
How To Store & Reheat Leftovers
Storing in the Fridge: Allow the soup to cool completely before transferring it to an airtight container. Store in the fridge for up to 3 days.
Freezing: Cool the soup thoroughly, then transfer it to freezer-safe containers. You can freeze it for up to 3 months. Thaw the soup overnight in the fridge before reheating.
Reheating: Reheat on the stove over medium heat, stirring occasionally, until warmed through.
Nutrition Facts
- Calories: 550 kcal
- Fat: 30g
- Saturated fat: 13g
- Carbohydrates: 37g
- Sugars: 9g
- Fibre: 6g
- Protein: 29g
- Salt: 1.09g
Try More Easy Soups:
Lasagne Soup Recipe Uk
Description
Lasagne Soup is a cozy twist on classic lasagne, turning its rich flavors into a hearty soup. With pancetta, beef mince, and a creamy parmesan-mascarpone topping, it’s perfect for a comforting meal. Add fresh basil for a warm, delicious bowl of comfort!
Ingredients
Instructions
- Cook the pancetta: Tip the pancetta into a large flameproof casserole dish over low heat. Cook while stirring until the fat is released and the pancetta is crisp and golden, about 8-10 minutes. Remove with a slotted spoon and set aside.
- Sauté the vegetables: Pour the olive oil into the same dish and turn the heat to medium. Once hot, add the onion, carrot, and celery. Cook for 15 minutes until softening, then stir in the garlic and cook for another 2 minutes.
- Brown the mince: Increase the heat to medium-high, add the beef mince, and cook for 3-4 minutes until browned. Return the pancetta to the dish, then add the tomato purée and mixed herbs. Cook for 2 minutes until slightly darkened.
- Simmer the soup: Pour in the cherry tomatoes and beef stock, and stir to combine. Season with salt and pepper, then bring to the boil. Add the bay leaf, reduce to a simmer, and cook for 15-20 minutes. Add the lasagne shards and simmer for another 5 minutes, stirring occasionally to break them up.
- Prepare the mascarpone topping: Mix most of the grated parmesan with the mascarpone, seasoning with salt and pepper. Preheat your grill to high.
- Grill the soup: Once the lasagne sheets are al dente and the soup has thickened, dot the mascarpone mixture over the soup. Sprinkle with the remaining parmesan. Place under the grill for 3-5 minutes until the topping is golden and bubbling.
- Serve: Divide the soup between four bowls, garnish with torn basil leaves (optional), and enjoy!
Notes
- Lasagne Sheets: Make sure to break the lasagne sheets into smaller shards before adding them to the soup. This helps them cook evenly and avoids clumping.
- Custom Toppings: You can add a bit of shredded mozzarella or a sprinkle of chili flakes to the soup for extra flavor.
- Make it Vegetarian: Swap the pancetta and beef mince for vegetarian alternatives or use mushrooms for a meat-free version.
- Add Vegetables: If you like extra veggies, try adding some chopped spinach or courgettes (if you enjoy them) towards the end of cooking for extra nutrients.
Lasagne Soup Recipe Uk