Save to Pinterest Lasagne Soup with Roasted Garlic Croutons is comfort food at its coziest a bowl of flavors you know and love from classic lasagne but in rich tomato broth form with a crown of golden crunchy garlic croutons. Whenever the cold weather rolls in this is the recipe I turn to because my family devours it and it makes the whole kitchen smell like a warm Italian trattoria.
The first time I made this was for a potluck and it disappeared fast even before the host could get seconds. Now it is my go-to whenever I want to bring a little Italian comfort to the weeknight table.
Ingredients
- Olive oil extra virgin: for flavor and to sauté aromatics select a bottle that smells grassy and fresh
- Yellow onion: sweet foundation for every good soup choose one that feels heavy with no soft spots
- Garlic: fresh cloves make all the difference look for plump tight bulbs
- Ground beef or Italian sausage or plant-based alternative: delivers richness use freshly ground or high-quality sausage without fillers
- Dried oregano basil and thyme: classic Italian herbs add layers of flavor smell your herbs before using to ensure they are fragrant
- Salt and black pepper: essential for bringing all the flavors together opt for kosher salt and freshly cracked pepper
- Tomato paste: boosts that deep savory tomato flavor try double-concentrated if you can find it
- Crushed tomatoes and tomato sauce: create a robust base always choose good-quality tomatoes for the best taste
- Chicken or vegetable broth: makes the soup comforting if using store bought choose low sodium
- Lasagne noodles broken into pieces: for that signature texture use traditional durum wheat pasta
- Mozzarella cheese: get a block and shred it yourself for best melt and flavor
- Parmesan cheese: freshly grated will give you the most savory punch
- Ricotta cheese: creamy and rich opt for whole milk ricotta if possible
- Baby spinach: a last minute green for freshness always look for vibrant unwilted leaves
- Crusty Italian bread: forms golden croutons day old works best for crispiness
- Fresh parsley: as an optional finish choose flat leaf for bright herby notes
Instructions
- Prepare the Croutons:
- Toss bread cubes with olive oil finely minced garlic salt and black pepper in a big bowl until every piece is coated. Spread out onto a parchment lined baking sheet and bake in a preheated 375 degree oven for about twelve to fifteen minutes flipping halfway until golden and crisp. As soon as they emerge hot sprinkle with chopped parsley if using. Let them cool fully to stay deliciously crunchy.
- Sauté the Aromatics:
- Heat olive oil over medium in a large soup pot. Pour in diced onion and stir gently for four to five minutes allowing them to soften and turn translucent this is where deep flavor begins. Add the minced garlic and continue stirring for another minute until you can really smell the garlic.
- Brown the Meat:
- Add ground beef or sausage and keep the heat at medium. Break it apart with a wooden spoon and cook until it is no longer pink and has some nice browned bits about five to seven minutes. If you see too much fat drain it carefully but leave a bit for flavor.
- Build the Base:
- Sprinkle in dried oregano basil thyme salt black pepper then add the tomato paste. Stir well and let cook for two minutes so the herbs wake up and the tomato paste caramelizes into the meat and onions.
- Simmer the Soup:
- Add the crushed tomatoes tomato sauce and chicken or vegetable broth. Bring everything up to a boil then immediately lower to a gentle simmer. Let it bubble away for about fifteen minutes so the flavors can meld beautifully.
- Cook the Noodles:
- Stir in the broken lasagne noodles making sure they are submerged. Simmer with the lid slightly ajar for ten to twelve minutes until the noodles are just cooked but not mushy. Stir occasionally to make sure nothing sticks to the bottom.
- Finish with Greens:
- Add the handfuls of baby spinach into the simmering soup stirring just until wilted. Taste and adjust the seasoning with a bit more salt or pepper if necessary.
- Assemble and Serve:
- Ladle the hot soup into bowls. Give each bowl a generous spoonful of ricotta a sprinkling of mozzarella and Parmesan and top with a heap of your crunchy roasted garlic croutons. Serve immediately while everything is gooey and crisp.
Save to Pinterest My favorite part is the creamy dollop of ricotta on each bowl it reminds me of Sunday lasagne at my grandma’s table when I was growing up. Watching my son pick out extra garlic croutons for his bowl always makes me smile because they are his absolute favorite.
Storage Tips
Let soup cool then refrigerate in airtight containers for up to four days. Keep croutons in a separate container at room temperature for two days so they stay crunchiest. When reheating gently simmer on the stove and refresh with a splash of broth if the noodles have absorbed too much liquid.
Ingredient Substitutions
Swap the meat for plant based ground or simply double up the spinach and use vegetable broth for a vegetarian pot. Out of lasagne noodles Try any flat wide pasta broken up. Dairy free ricotta and shredded cheese work well with the same melty satisfaction.
Serving Suggestions
This soup shines on its own but is extra comforting with a green salad and maybe a splash of balsamic. For a classic touch open a bottle of Italian red wine and add a sprinkle of extra Parmesan just before digging in.
Cultural and Historical Context
Lasagne soup takes its roots from Italian American kitchens where cooks blended old world comfort with new world convenience. Turning a layered pasta dish into a hearty soup is perfect for busy nights and makes homey flavors accessible even on a weeknight.
Seasonal Adaptations
In summer add diced zucchini or eggplant and use fresh basil For autumn sneak in small cubes of roasted butternut squash In winter bump up the spinach and toss in a few extra cloves of garlic for warmth
Helpful Notes
Noodles will keep soaking up broth as soup sits so add a splash more when reheating Gluten free lasagne noodles make this recipe celiac friendly Make the croutons a day ahead and store in a tin for maximum crunch
Success Stories
This soup has become my most requested meal at family gatherings. My best friend even texted after making it for her kids this is better than lasagne and they all gobbled it up.
Freezer Meal Conversion
Freeze the soup without noodles or cheese then add fresh noodles and toppings when ready to enjoy. Store cooled soup in freezer containers for two months. Thaw overnight and simmer gently adding cooked noodles before serving.
Save to Pinterest This recipe turns classic lasagne flavors into a cozy soup with crunchy croutons that make every bite memorable. Make a pot and enjoy the comforts of a weeknight Italian kitchen.
Common Recipe Questions
- → What is the best meat for this soup?
Ground beef or Italian sausage provides robust flavor, but plant-based alternatives work well for a vegetarian version.
- → Can I prepare the croutons ahead?
Yes, roasted garlic croutons can be baked in advance and stored airtight for up to 2 days without losing crispness.
- → How do I make this dish vegetarian?
Substitute plant-based meat and use vegetable broth. Double the spinach or add more vegetables if desired.
- → What sides pair well with this?
A leafy salad or medium-bodied Italian red wine like Chianti complements the flavors perfectly.
- → How do I store leftovers?
Refrigerate soup in an airtight container for up to 3 days. Store croutons separately to keep them crisp.