Lasagna Soup

15 minutes · Serves 4 generous bowls · Cook: 35 minutes · Easy

all the best bits of lasagna, less of the construction work

A rich tomato broth, broken pasta sheets and a spoonful of three cheeses.

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A note from Essy: Making it for tomorrow too? Stop before adding lasagna to the portion you plan to save. Cook tomorrow's pasta separately and add it while reheating. Otherwise the lasagna sheets will continue absorbing the broth overnight.

Ingredients

• 500 g beef mince
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, finely chopped
• 2 tbsp tomato purée
• 800 g canned chopped tomatoes
• 700 ml beef stock
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp chilli flakes, adjustable to taste
• 8 dried lasagna sheets, broken into rough pieces
• Salt
• Freshly ground black pepper
• Fresh basil, to finish
• — The good bit —
• 200 g ricotta
• 75 g grated mozzarella
• 50 g finely grated Parmigiano Reggiano
• Freshly ground black pepper

Method

1. Brown the beef properly in a large pan. It should develop colour rather than simply steam. Remove excess fat if necessary.
2. Add the onion and cook until softened.
3. Add the garlic and tomato purée and cook for another 1-2 minutes.
4. Add the chopped tomatoes, beef stock, oregano, basil and chilli flakes.
5. Simmer gently for approximately 15 minutes.
6. Break the lasagna sheets into rough pieces and add them to the soup. Cook until al dente, stirring regularly so the pasta pieces do not stick together.
7. Meanwhile, combine the ricotta, mozzarella and Parmesan with plenty of black pepper.
8. Taste the soup and adjust salt and pepper.
9. Divide between large bowls.
10. Top each bowl with a generous spoonful of the cheese mixture, fresh basil and extra Parmesan if desired.
11. Let the cheese begin melting into the hot soup. And only then, stir.

• Keep:The tomato-and-beef base keeps well in the fridge for up to 3 days. See the Essy's Note above for keeping tomorrow's portion from turning gluey overnight.

Make It Yours

• Spicier: increase the chilli flakes.
• Richer: add a small splash of cream near the end.
• Different meat: Italian sausage can replace some or all of the beef.
• Extra greens: wilt a handful of spinach into the soup at the end.

Good to Know

Written by Esther

Esther is a photographer and storyteller, and the founder of Essy's Essentials - a seasonal home for stories, rituals, recipes and everyday luxuries.

Published 23 September 2026

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