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 for a weeknight dinner when our family craved something both familiar and exciting. The combination of creamy cheeses and spiced corn filled the kitchen with a tempting aroma that got everyone gathering around with anticipation.
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
- Extra ricotta or mozzarella: optional, for garnish
Instructions
- Make the Masala 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.
- Spice It Up:
- Stir in cumin, coriander, garam masala, smoked paprika, turmeric, and red chili powder. Cook for 1 minute until fragrant.
- Add Tomatoes:
- Add diced tomatoes and cook for 5 minutes, stirring occasionally, until the mixture thickens.
- Cook Sweet Corn:
- Stir in sweet corn and cook for another 2 minutes.
- Add Broth:
- Pour in vegetable broth and bring to a gentle boil.
- Add Pasta:
- Add broken lasagne sheets. Simmer uncovered for 12 – 15 minutes, stirring occasionally, until pasta is al dente.
- Add Greens:
- Stir in baby spinach and cook for 2 minutes until wilted.
- Add Cheese:
- Add ricotta and mozzarella cheeses. Stir until cheeses are melted and the soup is creamy. Season with salt and black pepper to taste.
- Garnish and Serve:
- Ladle soup into bowls. Garnish with fresh basil or coriander and extra cheese, if desired. Serve hot.
Save When my kids tasted this soup for the first time, they loved scooping up the cheesy lasagne noodles and sweet corn pieces. It instantly became one of our favorite rainy-day dinner recipes.
Serving Suggestions
Pair with warm garlic bread or a crisp green salad to complete the meal and add extra crunch.
Ingredient Variations
Add sautéed mushrooms or bell peppers if you want more flavor and texture or substitute spinach with kale for a deeper green taste.
Nutritional Information
Per serving: 430 calories, 15 g fat, 55 g carbohydrates, 18 g protein. Always check cheese and pasta labels for hidden allergens if needed.
Save This soup is even more delicious the next day as the flavors meld. Enjoy every comforting spoonful with your loved ones.
Recipe FAQ
- → Can I use fresh or frozen corn?
Both fresh and frozen sweet corn kernels work well. Use what's readily available for convenience and flavor.
- → What cheeses are best for this dish?
Ricotta or cottage cheese and shredded mozzarella blend smoothly, creating a creamy, comforting texture.
- → Is this suitable for vegetarians?
Yes, all ingredients are vegetarian-friendly. For a vegan version, substitute plant-based cheeses.
- → How spicy is the soup?
Spice levels can be adjusted by controlling green chilies and red chili powder. Omit for a milder flavor.
- → Can I make this gluten-free?
Use gluten-free lasagne sheets to accommodate dietary needs without sacrificing taste or texture.
- → What can I serve alongside?
Pair this soup with garlic bread or a simple green salad for a balanced, satisfying meal.