Merken A comforting and inventive soup that combines the flavors of cheesy spaetzle, hearty lasagne, and a rich tomato broth for a unique twist on classic European favorites.
I first discovered spaetzle when traveling through Bavaria, but combining it with lasagne noodles and rich tomato soup created a surprising family favorite in my kitchen.
Ingredients
- Spaetzle: 2 cups (250 g) all-purpose flour, 3 large eggs, 1/2 cup (120 ml) milk, 1/2 tsp salt
- Cheese Mixture: 1 1/2 cups (150 g) shredded Emmental cheese, 1 cup (100 g) shredded mozzarella cheese, 1/2 cup (50 g) grated Parmesan cheese
- Soup Base: 2 tbsp olive oil, 1 medium onion (finely chopped), 3 cloves garlic (minced), 2 medium carrots (diced), 2 celery stalks (diced), 1 red bell pepper (diced), 1 (28 oz / 800 g) can crushed tomatoes, 4 cups (1 liter) vegetable broth, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp dried thyme, 1/2 tsp crushed red pepper flakes (optional), salt and black pepper (to taste)
- Lasagne Elements: 6 no-boil lasagne noodles (broken into pieces)
- Garnish: Fresh basil leaves (for serving), extra Parmesan cheese (for serving)
Instructions
- Prepare the spaetzle:
- In a medium bowl, whisk together flour and salt. Make a well in the center: add eggs and milk. Stir until a thick batter forms. Let rest for 10 minutes.
- Cook the spaetzle:
- Bring a large pot of salted water to a boil. Push batter through a spaetzle maker or colander into the water. Cook until spaetzle float to the surface (about 2 minutes). Remove with a slotted spoon and set aside.
- Sauté vegetables:
- In a large soup pot over medium heat, heat olive oil. Add onion, garlic, carrots, celery, and bell pepper. Sauté for 5 to 7 minutes until softened.
- Simmer soup base:
- Stir in crushed tomatoes, vegetable broth, oregano, basil, thyme, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add noodles:
- Add broken lasagne noodles and cook for 8 to 10 minutes, until tender.
- Combine and melt cheese:
- Add cooked spaetzle and all cheeses. Stir gently until cheese is melted and soup is creamy. Adjust seasoning with salt and pepper.
- Garnish and serve:
- Ladle the soup into bowls. Garnish with fresh basil and extra Parmesan if desired.
Merken This soup became an instant hit at our winter gatherings when the whole family, from kids to grandparents, kept asking for seconds.
Customization Options
Try swapping in Gruyère or cheddar cheese instead of Emmental, or add browned sausage or beef for a heartier version.
Serving Suggestions
Serve the soup hot with a side of crusty bread or garlic toast, and a sprinkle of extra Parmesan for even more flavor.
Storage and Reheating
Store leftovers tightly covered in the refrigerator for up to three days. Reheat gently over medium heat, stirring often until hot and creamy.
Merken This fusion soup is the ultimate comfort meal: hearty, cheesy, and packed with flavor. Make it your new weeknight favorite!
Fragen rund um das Rezept
- → Can I use store-bought spaetzle?
Yes, pre-made spaetzle works well and saves time. Simply add with the cheeses to warm through.
- → What cheeses can I substitute?
Gruyère and cheddar are tasty alternatives, but ensure they melt smoothly into the soup base.
- → How do I make this gluten-free?
Choose gluten-free flour for spaetzle and gluten-free lasagne noodles for a safe adaptation.
- → Can meat be added for extra flavor?
Absolutely; brown sausage or ground beef with the vegetables to add savory depth.
- → What’s the best way to serve?
Ladle into bowls, top with basil and Parmesan, and serve with crusty bread for a complete meal.
- → Is this soup suitable for meal prep?
Yes, it can be made ahead and reheated. Store tightly covered in the fridge; add fresh herbs before serving.