Save This hearty lasagne soup brings together the classic Italian comfort of bubbling tomato sauce, tender vegetables, and dreamy cheese with a playful twist—pillowy sweet potato gnocchi. Every spoonful is both familiar and new, marrying the traditions of lasagne with the cozy embrace of soup. Perfect for chilly nights or anytime you want a bowl brimming with flavor and nostalgia.
I first made this soup on a cold Sunday, craving lasagne but wanting less fuss. The result? My family now asks for it even on sunny days, and not a drop ever goes to waste.
Ingredients
- Onion: finely diced for sweetness and base flavor pick firm onions with tight skin for freshness
- Garlic: minced to deepen aroma and taste use plump closed cloves for best punch
- Carrots: diced for sweet earthiness choose bright orange carrots free from cracks
- Celery: diced adds a gentle savory note and rounds out flavor base look for crisp stalks with leafy tops
- Red bell pepper: diced supplies subtle sweetness and vibrant color pick heavy peppers with shiny skins
- Baby spinach: roughly chopped for a pop of green and gentle bitterness opt for leaves without wilting or yellow spots
- Crushed tomatoes: canned brings rich tomato flavor and body whole plum tomatoes in juice work great if you prefer
- Tomato paste: enhances depth and intensifies tomato profile use double concentrate if available
- Vegetable broth: supplies the soup’s body and richness select low-sodium for better seasoning control
- Dried oregano: imparts classic Italian herb flavor
- Dried basil: sweetens and freshens every bite
- Dried thyme: offers subtle earthy undertones
- Crushed red pepper flakes: lends mild heat if you like it spicy
- Salt and black pepper to taste: balances all flavors use kosher salt and freshly ground pepper for best results
- Ricotta cheese: creamy and mild forms the luscious dollop on top check for smooth texture without graininess
- Mozzarella cheese: shredded pulls it all together with signature stretch
- Parmesan cheese: grated for nutty salty finish choose young Parm for subtlety or aged for punch
- Sweet potato gnocchi: store-bought or homemade brings a rustic chewy quality that’s both comforting and unexpected check for soft but resilient texture
- Olive oil: for sautéing and subtle richness use extra virgin for more flavor
Instructions
- Prep the Vegetables:
- Take your onion carrot celery garlic and red bell pepper and dice everything uniformly. This helps ensure even cooking and a balanced spoonful every time
- Sauté the Aromatics:
- Pour olive oil into your large soup pot and heat over medium. Add onion carrot celery red bell pepper and garlic. Sauté for six to eight minutes stirring often until the veggies look soft around the edges and the onion turns golden. This step sets the tone for all the flavor to come
- Build the Tomato Base:
- Spoon in the tomato paste and stir for a minute. Let it darken slightly and stick to the pot’s bottom which brings out its deep, concentrated flavor
- Bring It All Together:
- Pour in the crushed tomatoes and vegetable broth. Sprinkle in oregano basil thyme and red pepper flakes. Add generous pinches of salt and black pepper. Turn up the heat to reach a gentle boil then lower to a simmer. Let the mixture bubble away for twenty minutes—this creates the classic lasagne richness
- Cook the Gnocchi:
- Carefully drop the sweet potato gnocchi into the pot. Keep the soup at a simmer and give the gnocchi five to seven minutes to float and become soft and pillowy—do not overcook or they may fall apart
- Add the Spinach:
- Tumble in the roughly chopped spinach. Stir gently until wilted about two minutes and marvel at the instant pop of green
- Mix the Ricotta Topping:
- In a small bowl blend ricotta with half the Parmesan and a pinch each of salt and black pepper. This creamy mixture gives every bowl that lasagne cheesiness
- Serve and Top:
- Ladle steaming soup into bowls. Finish each with a generous scoop of ricotta mix a big pinch of mozzarella and a sprinkle of the rest of the Parmesan. Serve piping hot with chewy crusty bread if you like
Save My favorite part is scooping the ricotta mixture on top just before serving. It melts slightly and turns each bite creamy and decadent—my kids always rush to be the first to stir it in and watch it disappear into the soup.
Storage Tips
Keep leftovers in an airtight container in the fridge and enjoy within three days. The gnocchi will soak up extra liquid overnight so you may want to thin the soup with a splash of broth when reheating. This soup also freezes well but the texture of the gnocchi may become softer so if you plan to freeze, consider adding gnocchi fresh to each portion when reheating.
Ingredient Substitutions
You can swap in kale for spinach or use a mix of both for more greens and texture. If you cannot find sweet potato gnocchi, regular potato gnocchi or even small cooked pasta shapes like mini shells or orecchiette work well. For a more robust version, stir in some cooked Italian sausage or ground beef after the vegetables have softened.
Serving Suggestions
Top each bowl with a few fresh basil leaves or a drizzle of good extra virgin olive oil before serving. Garlic bread or a toasted baguette on the side turns this into a satisfying meal. Pair with a fresh green salad with balsamic vinaigrette for even more balance.
Cultural Roots of the Dish
Lasagne soup draws inspiration from the layered baked pasta beloved in Italy but makes it more relaxed for a weeknight meal. Gnocchi is often considered a comfort food in many Italian households especially in winter. Bringing the two together in a soup captures the heart of classic tradition with the spirit of modern convenience.
Seasonal Adaptations
Use small diced zucchini or summer squash in place of some of the carrots during summer months Swap in hearty kale or chard for spinach in autumn or winter Try butternut squash gnocchi if sweet potato gnocchi is not in season
Success Stories
One friend tried this soup for a family birthday and said even her picky little ones went back for seconds. Another added crumbled cooked sausage to make it stretch for a larger crowd and reported not a drop left at the end of the evening. I love seeing people riff on the base recipe to fit what they have or who they are feeding.
Freezer Meal Conversion
Cool the soup completely then portion into freezer-safe containers leaving room for expansion. Do not add the ricotta topping until after reheating. For best results add gnocchi after thawing and bring soup to a simmer so the gnocchi cook up fresh instead of getting mushy.
Save Lasagne soup with sweet potato gnocchi turns weeknight dinner into comfort in a bowl. Try serving it with your favorite rustic bread to soak up every last bit.
Recipe FAQs
- → Can I use regular gnocchi instead of sweet potato?
Yes, regular potato or gluten-free gnocchi both work well for this soup. Sweet potato gnocchi adds subtle sweetness and depth.
- → Is there a suggested meat option for this dish?
For a non-vegetarian version, stir in cooked Italian sausage or ground beef after sautéing the vegetables.
- → What can I serve alongside this soup?
Crusty bread complements the soup perfectly. A side salad or roasted vegetables also make great accompaniments.
- → How do I make it gluten-free?
Simply substitute gluten-free gnocchi for regular. Ensure all other ingredients and cheese are gluten-free.
- → Which wine pairs best with this soup?
Chianti and Barbera are excellent choices, offering bright acidity to balance rich flavors.
- → Can I substitute other leafy greens?
Yes, kale or Swiss chard work well instead of spinach for added texture and variety.