Hungarian Pasta Soup (Lebbencsleves, Lebbencs soup)

hungarian pasta soup

 🍴  Servings: 4

🥣 Category: Soup

💪 Difficulty Level: 4/5 

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Pasta soup from the shepherds

This pasta soup is a true Hungarian classic. Of course, the original recipe does not call for using lasagna dough, but we have done so for the sake of simplicity. The “lebbencs” is kneaded pasta that is crushed into pieces by hand. Peasants in the Hungarian lowlands, typically shepherds, prepared the pasta, and after drying, then used to make soup in a cauldron. To round out the flavors, potatoes and bacon are added in the modern version. Enjoy the noodle soup!


  • 100 g smoked bacon
  • 1 onion
  • 500 g potatoes
  • 200 g lasagne pasta
  • 1 yellow sweet pepper
  • 1 tomato
  • salt to taste
  • 1 tsp of ground black pepper
  • 1 tbsp of sweet paprika powder
  • 1 tsp of caraway
  • 2 tsp of chopped garlic
  • 2 tbsp of chopped parsley


  1. Crush the pasta sheets into larger pieces and place on a baking tray. Bake in the oven at 180°C (350°F) until the pasta is golden, almost dark brown. Leave to cool and set aside.
  2. Melt the diced bacon and fry until crispy. Remove the bacon cubes.
  3. Fry the finely chopped onion in the remaining fat for 4-5 minutes. Add the crushed garlic, chopped tomatoes and yellow pepper. Cook over a low heat for 10 minutes.
  4. Season with salt, pepper, caraway and paprika. Pour in 8 cups of water. Add the diced potatoes and cook until tender.
  5. Add the baked pasta. Cook until the pasta is tender. Sprinkle with chopped parsley, add the fried bacon and cook for another minute. Enjoy your soup!

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