Save to Pinterest This lasagne soup with pesto drizzle brings together everything I love about classic lasagne—savory tomato broth, tender noodles, rich cheeses—and transforms it into a cozy, all-in-one bowl. It is perfect for days when you crave comfort but do not want the fuss of layering and baking. The bright pesto finish takes it over the top with freshness and color.
I first whipped this up on a chilly evening when lasagne felt like too much work. The pesto swirl is now something my family actually argues over—everyone wants the biggest dollop.
Ingredients
- Ground beef or Italian sausage: Choose a good quality protein with some fat for the most flavor in the broth
- Yellow onion: Diced onion creates the flavor foundation Use a firm onion with smooth skin
- Garlic cloves: Fresh garlic gives real aromatic depth Look for plump cloves with no green shoots
- Carrot and celery: Diced for sweetness and balance Pick crisp, brightly colored veggies
- Crushed tomatoes: Choose canned tomatoes with no added sugar or preservatives for best taste
- Low-sodium chicken or vegetable broth: Lower sodium allows you to control saltiness Look for clear, golden broth
- Tomato paste: Adds richness and body to the broth Use double-concentrated for more impact
- Lasagne noodles: Go for traditional or even whole wheat if you prefer Break them evenly to cook uniformly
- Mozzarella cheese: Freshly shredded cheese melts better and adds that gooey factor
- Parmesan cheese: Grate your own for best flavor and creaminess Avoid pre-shredded which can be dry
- Ricotta cheese: Creamy topping that mimics the best part of lasagne Use full fat for softness
- Dried Italian herbs: Look for a fresh blend of oregano basil and thyme for authentic taste
- Crushed red pepper flakes: A touch of heat is optional but recommended Choose fresh flakes for real zip
- Salt and black pepper: Season according to taste and always taste as you go
- Basil pesto: Quality pesto brightens the soup Homemade is lovely but a fresh store-bought works too
- Fresh basil leaves: These bring a burst of color and aroma at the end Choose vibrant green leaves
Instructions
- Brown the Meat:
- In a large pot or Dutch oven place ground beef or sausage over medium heat. Break it up with a spoon and let it brown completely until no pink remains. This step lets fond develop on the bottom which adds deep flavor. If there is excess fat spoon most of it off but leave a little for taste
- Build the Flavor Base:
- Add diced onion, carrot, celery, and minced garlic to the pot with the meat. Sauté everything together for about five minutes over medium heat. Stir often and allow the vegetables to soften completely until the onions become slightly golden. This slow sweat helps coax sweetness and depth from the veggies
- Bloom the Seasonings:
- Stir in tomato paste, dried Italian herbs, and crushed red pepper flakes. Cook this mixture for one full minute. The tomato paste should sizzle a little and darken in color which removes any metallic taste and allows the spices to release their oils
- Simmer the Soup:
- Pour in the can of crushed tomatoes and the broth. Turn up the heat to bring everything to a gentle boil. Scrape up any browned bits from the bottom of the pot for extra flavor. Let it bubble for just a couple minutes to blend the flavors
- Cook the Pasta:
- Add the broken lasagne noodles to the bubbling soup. Stir them in and reduce the heat to a simmer. Cook uncovered for twelve to fifteen minutes until the noodles are just al dente. Stir occasionally so the noodles do not stick together or to the bottom
- Melt in the Cheeses:
- Sprinkle mozzarella and Parmesan directly into the hot soup. Stir until both melt smoothly into the broth. Taste and season with salt and black pepper The soup should be creamy but not overly thick
- Finish and Serve:
- Spoon the soup into bowls. For each serving add a generous scoop of ricotta cheese on top then drizzle with a big swirl of basil pesto. Toss on fresh basil leaves if you like. Serve right away while piping hot
Save to Pinterest Ricotta cheese has to be my favorite part here Every time my kids see the ricotta container come out they crowd around the kitchen island. It feels like we are making a special treat just for them. There is nothing better than watching the swirl of green pesto melt around those creamy ricotta spoonfuls
Storage Tips
Lasagne soup keeps well in the fridge for three days. Cool it fully before transferring to airtight containers and always store the ricotta, mozzarella, pesto, and fresh basil separately if possible. Add those to each bowl at serving time so nothing gets soggy or loses its punch of flavor. For longer storage freeze the soup base without cheese or noodles then add them fresh when reheating
Ingredient Substitutions
Swap the meat for cooked lentils or plant-based crumbles to make this vegetarian. Any short pasta shape can stand in for broken lasagne noodles just adjust the cooking time. For nut allergies go with a nut-free pesto or simply skip the pesto and add chopped fresh herbs instead. If you do not have ricotta use cottage cheese whipped with a bit of cream for a similar texture
Serving Suggestions
Top each bowl with extra Parmesan and a shock of lemon zest for a fresh twist. Serve with garlic bread or a salad of bitter greens with balsamic dressing. Pairing with a light Italian red wine like Chianti makes this a dinner-party worthy soup
Save to Pinterest When cold weather hits this lasagne soup with pesto drizzle is proof you do not need a casserole dish or a whole afternoon in the kitchen for that classic comfort feeling. Every spoonful brings a little nostalgia and a burst of fresh herby brightness—my kind of weeknight win
Common Recipe Questions
- → Can I use sausage instead of beef?
Yes, Italian sausage brings extra savory flavor. Choose mild or spicy according to taste.
- → Is this soup vegetarian-friendly?
Omit meat and use vegetable broth for a delicious vegetarian option packed with vegetables and cheese.
- → What pasta works best?
Lasagne noodles work best, but any short pasta can be substituted for convenience.
- → Can I prepare the pesto at home?
Homemade basil pesto adds brightness. Blend fresh basil, olive oil, pine nuts, Parmesan, and garlic for extra freshness.
- → How do I store leftovers?
Cool soup completely, then refrigerate in airtight containers for up to three days. Reheat gently on the stove.
- → Is this dish suitable for gluten- or dairy-free diets?
This soup contains gluten and dairy. Substitute gluten-free noodles and non-dairy cheeses if required.