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Published 12/10/2026
0:50
Serves 4
Easy

Lasagna soup

Our easy lasagna soup (sometimes called lasagne soup) is quick to whip up, and with its pasta pieces, ground beef, tomato sauce and plenty of cheese, tastes just like the infamous Italian dish.

Ready in an hour or less, you can either batch cook ahead of time and reheat for lunch or serve with crusty bread for a soothing dinner when the nights are colder and longer. You can either use lasagne pasta or other long, broad pasta shapes like pappardelle.

What you'll need...

  • 2 tbsp olive oil
  • 80g pancetta
  • 1 onion, chopped
  • 1 carrot, peeled and chopped
  • ½ celery stick, chopped
  • 2 garlic cloves, finely chopped
  • 250g beef mince
  • 1 tbsp tomato puree
  • ½ tsp dried mixed herbs
  • 400g cherry tomatoes, canned
  • 1 litre beef stock
  • 170g lasagne pasta sheets
  • 70g mascarpone
  • 25g parmesan, grated (extra for topping)
  • Salt and pepper, to taste
  • Basil leaves, for garnish, optional

Method

  1. Take a large casserole dish and place over a low heat. Add the pancetta and leave to cook for 10 minutes or until crisp and golden, making sure to stir continuously to avoid sticking and burning. Remove the pancetta into a bowl or onto a plate and leave until later. 

  2. Pour in the olive oil and turn up the heat to medium before adding the onion, celery and carrot. Cook until they begin to soften, stir in the finely chopped garlic and cook for a further 1-2 minutes.  

  3. Add the mince and turn up the heat to medium-high, leaving it to cook until browned. Tip in the cooked pancetta, add the tomato puree, mixed herbs, salt and pepper and leave to simmer for 3 minutes.  

  1. Pour in the beef stock and canned cherry tomatoes and stir until combined. Bring to a boil then reduce to a simmer. Cook for 20 minutes and add extra salt and/or pepper if desired. Add the lasagne sheets and simmer for 5 minutes, gently stirring.  

  2. Take the mascarpone and mix in the parmesan with a sprinkle of salt and pepper. Turn the grill on to high and wait for it to heat up. Ensuring that the pasta is al dente and the soup has thickened, remove from the heat and dot mascarpone across the top of the soup while sprinkling over any leftover parmesan. Slide the casserole dish under the grill and leave until the top is golden and gently bubbling.  

  3. Remove and serve straight to the table. Ladle into 4 bowls, top with basil if you wish and serve with a side of freshly made bread.  

Shop the tools you will need

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