Lasagna soup with Maudite beer
- Preparation 35 min
- Cooking 35 min
- Servings 6
- Freezing Absolutely
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🍲 Maximum comfort, spoon-first
When lasagna and soup decide to team up, this is exactly what happens. A rich, tomato-based soup packed with tender pasta, savory pork and melted cheese, with a splash of Belgian-style beer that adds depth and character. It’s the kind of meal that warms the house, fills the bowls generously and delivers instant comfort.
The beer doesn’t overpower the dish. It works quietly in the background, rounding out the acidity of the tomatoes, enhancing the spices and giving the soup a more complex backbone than a classic pasta soup. Finish it with cheese, let it melt gently, and you’ve got a hearty, satisfying soup-meal that hits every note.
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✅ Pasta texture
Adding the pasta once the soup is simmering helps prevent it from becoming too soft.
✅ Consistency
Extra broth can be added at the end to adjust the thickness to your liking.
✅ Make-ahead
This soup tastes even better the next day once the flavors have fully developed.
✅ Storage
Keeps up to 4 days in the refrigerator in an airtight container.
✅ Freezing
Freezing is possible, but for best texture, freeze the soup without the pasta.
Ingredients
- 1 small yellow onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 large carrots halved lengthwise, thinly sliced
- 2 celery stalks, sliced
- Olive oil
- 500 g ground pork
- 1 tablespoon Italian spices
- 1 teaspoon dried oregano
- 1 can ( 796 ml) diced tomatoes
- 1 can (796 ml) crushed tomatoes
- 6 cups chicken broth
- 1 cup Maudite beer by Unibroue
- 1/4 cup tomato paste
- 1 teaspoon sugar
- 2 bay leaves
- 8 lasagna noodles, broken into pieces
- 1 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
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Preparation
- In a large saucepan over medium heat, put the onion, garlic, carrots and celery then add a good drizzle of olive oil. Cook for 5 to 6 minutes, stirring.
- Add pork, spices, season with salt and pepper and mix. Cook for 5 minutes, breaking the meat into small pieces.
- Except for the cheese, add the rest of the ingredients, season with salt and pepper and mix. Bring to a boil, reduce heat to low and simmer for about 20 minutes or until pasta is cooked. Remove from the heat, add the cheese and stir for a few minutes to melt. Add a bit of chicken broth to adjust texture if necessary!
Ground beef, Italian sausage or a vegetarian option using lentils work very well.
Short pasta shapes such as broken rigatoni, mafaldine or fusilli are great alternatives.
The beer mainly adds depth and a slight bitterness, without overpowering the tomatoes or spices. A non-alcoholic version also works wonderfully.
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