Save A comforting, deconstructed take on classic lasagna, this hearty soup features rich tomato broth, tender pasta, and a punchy sun-dried tomato tapenade for a modern Italian twist.
I first tried making this lasagne soup for a chilly evening dinner when our craving for lasagna collided with our need for something cozy and quick. The tapenade adds a zing that surprises everyone—and now this is one of my go-to weeknight recipes.
Ingredients
- Olive oil: 2 tablespoons for sautéing
- Yellow onion: 1 large, diced
- Garlic: 3 cloves, minced
- Carrots: 2 medium, diced
- Celery: 2 stalks, diced
- Dried oregano: 1 teaspoon
- Dried basil: 1 teaspoon
- Red pepper flakes: 1/2 teaspoon, optional
- Tomato paste: 1 tablespoon
- Crushed tomatoes: 1 can (28 oz/800 g)
- Vegetable broth: 4 cups (1 liter)
- Bay leaf: 1
- Salt and pepper: to taste
- Lasagne noodles: 8, broken into bite-sized pieces
- Ricotta cheese: 1 cup (240 g)
- Parmesan cheese: 1/2 cup (50 g), grated
- Mozzarella cheese: 1 cup (100 g), shredded
- Sun-dried tomatoes in oil: 1/2 cup (80 g), drained
- Black olives: 1/4 cup (40 g), pitted
- Capers: 1 tablespoon, drained
- Small garlic clove: 1
- Fresh parsley: 2 tablespoons
- Olive oil (for tapenade): 2 tablespoons
- Lemon zest: Zest of 1 lemon
- Black pepper: freshly ground, to taste
Instructions
- Sauté Vegetables:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
- Add Aromatics:
- Stir in garlic, oregano, basil, and red pepper flakes. Cook for 1 minute.
- Simmer Base:
- Add tomato paste and cook for 1 minute. Stir in crushed tomatoes, vegetable broth, bay leaf, salt, and pepper. Bring to a boil; reduce to a simmer for 15 minutes.
- Cook Pasta:
- Add broken lasagne noodles. Simmer for 10–12 minutes until pasta is al dente. Stir occasionally.
- Prepare Tapenade:
- In a food processor, pulse sun-dried tomatoes, olives, capers, garlic, parsley, olive oil, lemon zest, and pepper until finely chopped but not pureed. Set aside.
- Finish Soup:
- Remove bay leaf. Adjust seasoning as needed.
- To Serve:
- Ladle soup into bowls. Top each with ricotta, mozzarella, Parmesan, and a generous spoonful of tapenade.
Save This soup made its way into our family traditions after my youngest declared 'it tastes just like lasagna but is even better on cold days.' Now it’s always requested for Sunday dinner and gets rave reviews from visiting friends.
Serving Suggestions
Pair this soup with crusty bread to soak up every drop. A crisp Italian white wine or a light red elevates the flavors beautifully.
Variations
Add browned ground beef or sausage with your onions for a meaty twist. For extra greens, stir baby spinach or chopped kale in during the last 5 minutes.
Allergen Information
Contains wheat (pasta) and milk (ricotta, mozzarella, Parmesan). May contain tree nuts if sun-dried tomatoes are processed with nuts. Contains fish if using traditional Parmesan. Always check labels when in doubt.
Save Try this lasagne soup next time you crave Italian comfort in a bowl. The tapenade brings every spoonful to life with a burst of flavor.
Recipe FAQ
- → How do I make sun-dried tomato tapenade?
Pulse sun-dried tomatoes, olives, capers, garlic, parsley, olive oil, lemon zest, and pepper in a food processor until finely chopped.
- → Can I use different pasta shapes?
Yes, substitute lasagne noodles with other bite-sized pasta such as penne or fusilli if preferred.
- → What cheeses work best for topping?
Ricotta provides creaminess, mozzarella melts nicely, and Parmesan adds a savory finish to each serving.
- → Is this suitable for vegetarians?
Yes, it's vegetarian. For a meat option, brown ground beef or sausage with the onions before adding liquids.
- → How can I add more vegetables?
Stir in baby spinach or chopped kale during the last few minutes of cooking for extra greens and nutrition.
- → What wine pairs well with this dish?
A crisp Italian white or a light red wine complement the flavors and make for a delightful meal.