Lasagne Soup Roasted Garlic Croutons (Printable Version)

Classic lasagne flavors meet a heartwarming soup, finished with crunchy roasted garlic croutons on top.

# What You'll Need:

→ Soup

01 - 2 tablespoons olive oil
02 - 1 large yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 pound ground beef or Italian sausage or plant-based alternative
05 - 1 teaspoon dried oregano
06 - 1 teaspoon dried basil
07 - 1/2 teaspoon dried thyme
08 - 1 teaspoon kosher salt
09 - 1/2 teaspoon black pepper
10 - 2 tablespoons tomato paste
11 - 1 can (28 ounces) crushed tomatoes
12 - 1 can (15 ounces) tomato sauce
13 - 4 cups low-sodium chicken broth or vegetable broth
14 - 8 lasagne noodles, broken into pieces
15 - 1 cup shredded mozzarella cheese
16 - 1/2 cup grated Parmesan cheese
17 - 1 cup ricotta cheese
18 - 2 cups baby spinach

→ Roasted Garlic Croutons

19 - 1/2 loaf crusty Italian bread, cut into 1-inch cubes
20 - 3 tablespoons olive oil
21 - 3 cloves garlic, finely minced
22 - 1/2 teaspoon salt
23 - 1/4 teaspoon black pepper
24 - 1 tablespoon chopped fresh parsley (optional)

# Steps to Follow:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss bread cubes with 3 tablespoons olive oil, minced garlic, salt, and black pepper until evenly coated. Distribute bread onto the lined baking sheet and bake for 12 to 15 minutes, tossing once, until croutons are golden and crisp. Remove from oven and sprinkle with parsley if using. Set aside to cool.
03 - In a large soup pot, heat 2 tablespoons olive oil over medium heat. Add diced onion and sauté for 4 to 5 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add ground beef or Italian sausage to the pot. Cook, breaking apart with a spoon, until browned and fully cooked, about 5 to 7 minutes. Drain excess fat if needed.
05 - Stir in dried oregano, dried basil, dried thyme, 1 teaspoon salt, 1/2 teaspoon black pepper, and tomato paste. Cook for 2 minutes, allowing flavors to combine.
06 - Pour in crushed tomatoes, tomato sauce, and chicken broth or vegetable broth. Bring mixture to a boil, then reduce heat to a simmer, and cook for 15 minutes.
07 - Add broken lasagne noodles to the soup. Simmer for 10 to 12 minutes, stirring occasionally, until noodles are tender.
08 - Stir in baby spinach and let wilt. Taste the soup and adjust salt and pepper as needed.
09 - Ladle soup into bowls. Top each serving with a spoonful of ricotta, a generous sprinkle of mozzarella and Parmesan, and a handful of roasted garlic croutons.

# Additional Tips::

01 -
  • Brings all the nostalgia of lasagne but is so much simpler to make
  • One pot for the soup and minimal dishes overall
  • Crowd pleaser even among picky eaters
  • Great for meal prep or freezing leftovers
02 -
  • Packed with protein and iron
  • Loaded with flavor yet adaptable for vegetarians
  • Completely comforting and perfect for leftovers
03 -
  • Do not skip the tomato paste step it adds savoriness that cannot be replaced
  • Break the noodles into big rustic pieces for that lasagne feeling in every bite
  • Taste as you go especially after adding broth and again before serving

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