Save A comforting fusion soup combining the flavors of classic lasagne with a fragrant Indian-style sweet corn masala. Perfect for a cozy family dinner with a creative twist.
I first made this Lasagne Soup with Sweet Corn Masala on a rainy weekend, and the family was delighted by its warmth and rich flavors. The fusion of Italian comfort and spicy Indian masala quickly made it a requested favorite in our home.
Ingredients
- Olive oil: 2 tablespoons
- Onion: 1 large, finely chopped
- Garlic: 3 cloves, minced
- Ginger: 1-inch piece, grated
- Green chilies: 2, finely chopped (optional, for heat)
- Ground cumin: 2 teaspoons
- Ground coriander: 1 teaspoon
- Garam masala: 1 teaspoon
- Smoked paprika: 1 teaspoon
- Turmeric: 1/2 teaspoon
- Red chili powder: 1/2 teaspoon (optional)
- Canned diced tomatoes: 400 g (14 oz)
- Sweet corn kernels: 300 g (2 cups, fresh or frozen)
- Vegetable broth: 1 liter (4 cups)
- Lasagne sheets: 200 g (7 oz), broken into pieces
- Baby spinach leaves: 100 g (3.5 oz)
- Ricotta cheese or cottage cheese: 200 g (7 oz)
- Mozzarella cheese: 100 g (3.5 oz), shredded
- Salt and freshly ground black pepper: To taste
- Fresh basil or coriander: 2 tablespoons, chopped for garnish
- Extra ricotta or mozzarella: Optional, for garnish
Instructions
- Sauté base:
- Heat olive oil in a large pot over medium heat. Add onion and sauté for 3–4 minutes until softened.
- Add aromatics:
- Add garlic, ginger, and green chilies (if using), sauté for 1 minute.
- Add spices:
- Stir in cumin, coriander, garam masala, smoked paprika, turmeric, and red chili powder. Cook for 1 minute until fragrant.
- Tomato masala:
- Add diced tomatoes and cook for 5 minutes, stirring occasionally, until the mixture thickens.
- Add corn:
- Stir in sweet corn and cook for another 2 minutes.
- Add broth:
- Pour in vegetable broth and bring to a gentle boil.
- Pasta:
- Add broken lasagne sheets. Simmer uncovered for 12–15 minutes, stirring occasionally, until pasta is al dente.
- Spinach:
- Stir in baby spinach and cook for 2 minutes until wilted.
- Cheese:
- Add ricotta and mozzarella cheeses. Stir until cheeses are melted and the soup is creamy. Season with salt and black pepper to taste.
- Finish and serve:
- Ladle soup into bowls. Garnish with fresh basil or coriander and extra cheese, if desired. Serve hot.
Save We love sharing this soup at our Sunday dinners, especially when everyone gathers around for seconds and asks how such simple pantry ingredients make such a flavorful meal.
Serving Suggestions
Pair this soup with crusty garlic bread or a fresh green salad for a complete meal. Try topping with extra herbs and cheese for added texture.
Customization Ideas
Add sautéed mushrooms or bell peppers for extra flavor and texture. Adjust spice level by changing the amount of chili used.
Nutrition Information
Each serving contains about 430 calories, with 15 g fat, 55 g carbohydrates, and 18 g protein. This soup provides a well-balanced vegetarian meal suitable for most diets.
Save Finish this soup with a sprinkle of fresh basil or coriander for a bright touch. Enjoy immediately for the best texture and flavor.
Recipe Guide
- → Can I use fresh or frozen corn?
Yes, both fresh and frozen sweet corn kernels work well, depending on what's available.
- → How do I make this soup vegan?
Simply replace ricotta and mozzarella with plant-based cheeses for a fully vegan version.
- → What pasta shape is best if I don't have lasagne sheets?
You can use any flat or wide pasta like pappardelle or broken rigatoni as an alternative to lasagne sheets.
- → Can I add extra vegetables?
Absolutely! Sautéed mushrooms, bell peppers, or zucchini add flavor and texture to the soup.
- → What side dishes pair well with this soup?
Garlic bread or a simple fresh salad makes a great accompaniment for a complete meal.
- → Is this soup gluten-free?
Use gluten-free lasagne or pasta to make it suitable for those avoiding gluten.