🇮🇹 BEST lasagna soup recipe

Ingredients

• 1 lb Ground Beef (80% lean)
• 1 large Onion (finely diced)
• 2 cloves Garlic (minced)
• 2 tbsp Tomato Paste (concentrated)
• 1 tsp Dried Basil
• 1 tsp Dried Oregano
• 1 tsp Dried Parsley
• 1 tsp Italian Seasoning
• 1/4 tsp Crushed Red Pepper Flakes (adjust to heat preference)
• 28 oz Crushed Tomatoes (canned)
• 4 cups Chicken Stock (low‑sodium)
• 1 cup Heavy Cream (room temperature)
• 8 oz Lasagna Noodles (broken into bite‑size pieces)
• 1 cup Mozzarella Cheese (shredded)
• 1/2 cup Parmesan Cheese (freshly grated)
• 1/4 cup Fresh Basil Leaves (torn for garnish)
• 4 oz Mozzarella Cheese Balls (formed into small balls, chilled)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare Ingredients

   Dice the onion, mince the garlic, and set aside. Break the lasagna noodles into bite‑size pieces and set aside in a bowl. Grate mozzarella and parmesan, and form mozzarella cheese balls (about 1‑inch diameter) and chill.

   Time: PT5M

2. Brown the Beef

   Heat a skillet over medium‑high heat. Add the ground beef, season with salt and black pepper, and break it up with a wooden spoon. Cook until browned, about 5‑6 minutes, then transfer to the large pot.

   Time: PT6M

   Temperature: medium‑high

3. Sauté Aromatics

   In the same skillet, add a splash of oil if needed, then add the diced onion. Sauté until translucent, about 3 minutes. Add minced garlic and cook 30 seconds more.

   Time: PT4M

   Temperature: medium

4. Build the Soup Base

   Transfer the sautéed onion and garlic to the pot with the beef. Stir in tomato paste, dried basil, oregano, parsley, Italian seasoning, and crushed red pepper flakes. Cook 1 minute to release aromas.

   Time: PT2M

   Temperature: medium

5. Add Tomatoes and Stock

   Pour in the canned crushed tomatoes and chicken stock. Stir well and bring to a gentle boil.

   Time: PT5M

   Temperature: medium

6. Simmer the Soup

   Reduce heat to a simmer and let the soup cook uncovered for 15 minutes, allowing flavors to meld.

   Time: PT15M

   Temperature: low

7. Finish with Cream and Noodles

   Stir in the heavy cream, then add the broken lasagna noodles. Continue to simmer until noodles are al dente, about 8‑10 minutes.

   Time: PT10M

   Temperature: medium

8. Add Cheeses

   Stir in shredded mozzarella and grated parmesan until melted and fully incorporated. Remove pot from heat.

   Time: PT3M

   Temperature: off

9. Plate and Garnish

   Ladle soup into bowls, top each with a chilled mozzarella cheese ball, a sprinkle of fresh basil leaves, and an extra pinch of grated parmesan if desired.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

18g

Fiber

3g