Making the viral Lasagna Soup!! (We couldn’t recreate it if we tried )

Ingredients

• 1 lb Ground Beef (90% lean, fresh)
• 0.5 Yellow Onion (Medium, peeled and diced)
• 3 cloves Garlic (Minced)
• 2 Tbsp Olive Oil (For sautéing)
• 2 Tbsp Tomato Paste (Small can or tube)
• 28 oz Crushed Tomatoes (Canned, whole peeled)
• 4 cups Chicken Stock (Low‑sodium)
• 8 oz Lasagna Noodles (Broken into 1‑inch pieces)
• 1 cup Heavy Whipping Cream (Full‑fat)
• 1 Tbsp Fresh Basil (Chopped)
• 1 Tbsp Parsley Flakes (Dried)
• 1 Tbsp Oregano (Dried)
• 1 Tbsp Italian Seasoning (Dried blend)
• 1 tsp Crushed Red Pepper Flakes (Optional for heat)
• 2 cups Mozzarella Cheese (Shredded, low‑moisture)
• 1 cup Ricotta Cheese (Full‑fat)
• 0.5 cup Parmesan Cheese (Freshly grated)
• to taste Salt (Sea salt)
• to taste Black Pepper (Freshly ground)

Instructions

1. Prep Vegetables

   Dice the half onion and mince the garlic cloves on a cutting board.

   Time: PT5M

2. Brown the Ground Beef

   Heat the large stockpot over medium‑high heat, add olive oil, then add the ground beef. Break it up with a wooden spoon and cook until no longer pink.

   Time: PT8M

   Temperature: Medium‑high

3. Drain Excess Grease

   Using a ladle, carefully remove about half of the rendered fat from the pot, leaving the rest for flavor.

   Time: PT2M

4. Sauté Onion and Garlic

   Add the diced onion and minced garlic to the pot. Cook, stirring, until the onion becomes translucent and fragrant.

   Time: PT5M

   Temperature: Medium

5. Incorporate Tomato Paste

   Stir in the tomato paste and cook for about two minutes to deepen its flavor.

   Time: PT2M

   Temperature: Medium

6. Add Tomatoes and Stock

   Pour in the crushed tomatoes and chicken stock. Increase heat to bring the mixture to a gentle boil.

   Time: PT5M

   Temperature: High

7. Season the Soup

   Add fresh basil, parsley flakes, oregano, Italian seasoning, crushed red pepper flakes, salt, and black pepper. Stir to combine.

   Time: PT1M

8. Cook the Noodles

   Break the lasagna noodles into roughly 1‑inch pieces and add them to the simmering broth. Cook, stirring occasionally, until al dente.

   Time: PT10M

   Temperature: Medium‑low

9. Prepare Cheese Balls

   In a mixing bowl, combine shredded mozzarella, ricotta, grated Parmesan, and a pinch of the dried herbs. Mix until just combined, then roll the mixture into 1‑inch balls.

   Time: PT10M

10. Add Cream

    Reduce heat to low and stir in the heavy whipping cream. Heat through without boiling.

    Time: PT3M

    Temperature: Low

11. Melt Cheese Balls

    Gently drop the cheese balls into the soup. Let them sit for a few minutes to soften and melt slightly, stirring very gently.

    Time: PT5M

    Temperature: Low

12. Serve

    Ladle the soup into bowls, garnish with extra grated Parmesan and a sprinkle of fresh basil if desired. Serve hot.

    Time: PT2M

Nutrition Facts

Calories

460

Protein

28g

Carbohydrates

35g

Fat

22g

Fiber

4g

Ingredient Substitutions

• Instead of Ground Beef: Ground turkey, Ground chicken, Plant‑based ground meat
• Instead of Yellow Onion: White onion, Shallot
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Olive Oil: Vegetable oil
• Instead of Tomato Paste: Tomato sauce (¼ cup), Ketchup (¼ cup)
• Instead of Crushed Tomatoes: Diced tomatoes
• Instead of Chicken Stock: Vegetable stock, Water + bouillon cube
• Instead of Lasagna Noodles: Penne, Rigatoni
• Instead of Heavy Whipping Cream: Half‑and‑half, Coconut milk (for dairy‑free)
• Instead of Fresh Basil: Dried basil (1 tsp)
• Instead of Parsley Flakes: Fresh parsley (1 Tbsp)
• Instead of Oregano: Italian seasoning
• Instead of Italian Seasoning: Mix of basil, oregano, thyme
• Instead of Crushed Red Pepper Flakes: Cayenne pepper (¼ tsp)
• Instead of Mozzarella Cheese: Provolone
• Instead of Ricotta Cheese: Cottage cheese
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Salt: Kosher salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Large Stockpot
• Cutting Board
• Chef's Knife
• Wooden Spoon
• Measuring Cups
• Measuring Spoons
• Ladle (optional)
• Mixing Bowl
• Serving Bowls

Critical Steps — Do Not Skip

• Draining excess grease from the browned beef
• Cooking the noodles to al dente without over‑cooking
• Forming and adding the cheese balls at the end

Chef Tips from the Video

• Use a lean ground beef to reduce excess grease; you can always add a splash of olive oil if the pot looks dry.
• Break the lasagna noodles by hand rather than using a knife to keep irregular pieces that look more like traditional lasagna.
• Finish the soup with a splash of good quality extra‑virgin olive oil for added shine and flavor.

Troubleshooting

Storage

Refrigerator: Cool in airtight containers for up to 4 days.

Freezer: Freeze in freezer‑safe bags for up to 2 months; thaw before reheating.

Room temperature: Do not store at room temperature; cool promptly after cooking.

Make-Ahead Tips

• Form the cheese balls a day ahead and store them in the refrigerator; they keep well for 24 hours.
• The soup base (without cream and cheese balls) can be made up to 2 days ahead and reheated gently.
• If freezing, omit the cream and add fresh cream when reheating.

Frequently Asked Questions