You’ll Never Believe This Lasagna Soup Recipe

Ingredients

• 2 tablespoons Olive Oil (extra virgin preferred)
• 1 large Onion (diced)
• 350 grams Ground Beef (80% lean, minced)
• 4 cloves Garlic (minced)
• 1 teaspoon Salt (plus extra to taste)
• ½ teaspoon Black Pepper (freshly ground)
• ½ teaspoon Thyme (dried)
• ¼ teaspoon Nutmeg (freshly grated if possible)
• 1 tablespoon Tomato Paste (concentrated)
• 400 grams Tomato Sauce (plain or Italian style)
• ½ liter Chicken Stock (low‑sodium)
• 750 ml Water
• 1 teaspoon Sugar
• 1 teaspoon White Vinegar
• ½ cup Fresh Basil (roughly chopped, divided)
• 250 grams Lasagna Sheets (uncooked, broken into bite‑size pieces)
• 2 Bay Leaves (crushed lightly)
• 200 grams String Cheese (shredded; mozzarella works as substitute)
• 200 ml Heavy Cream (18% fat)
• 50 grams Parmesan Cheese (grated; plus extra for garnish)

Instructions

1. Sauté Onion

   Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until it begins to turn translucent, about 3 minutes.

   Time: PT5M

   Temperature: Medium

2. Brown the Meat

   Add the ground beef to the pot with the onion. Break it up and cook, stirring occasionally, until the meat loses its pink color and starts to brown, about 6 minutes.

   Time: PT8M

   Temperature: Medium

3. Add Aromatics

   Stir in the minced garlic, black pepper, thyme, and grated nutmeg. Cook for another 2 minutes until fragrant.

   Time: PT2M

   Temperature: Medium

4. Incorporate Tomato Paste

   Add the tablespoon of tomato paste and fry for 2 minutes, allowing it to caramelize slightly.

   Time: PT2M

   Temperature: Medium

5. Build the Broth

   Pour in the tomato sauce, chicken stock, and water. Stir in the sugar and vinegar. Bring the mixture to a gentle boil.

   Time: PT10M

   Temperature: Medium

6. Add Herbs and Basil

   Add half of the chopped fresh basil and the crushed bay leaves to the pot. Reduce heat to a simmer.

   Time: PT1M

   Temperature: Low

7. Cook Lasagna Sheets

   Break the uncooked lasagna sheets into bite‑size pieces and add them to the simmering broth. Cook, stirring occasionally, until the pasta is al dente and the sheets have opened, about 15 minutes.

   Time: PT15M

   Temperature: Low

8. Prepare Cheese‑Cream Sauce

   While the pasta cooks, combine shredded string cheese, heavy cream, grated nutmeg, and half of the grated Parmesan in a separate saucepan. Warm over low heat, stirring constantly, until smooth. If the sauce is too thick, thin with a little milk. Season with black pepper and a pinch of salt.

   Time: PT5M

   Temperature: Low

9. Finish the Soup

   When the lasagna sheets are cooked, stir the cheese‑cream sauce into the pot. Add the remaining Parmesan and the rest of the fresh basil. Heat gently for 2 minutes to meld flavors.

   Time: PT2M

   Temperature: Low

10. Serve

    Ladle the hot lasagna soup into bowls, garnish with a final sprinkle of Parmesan and a few fresh basil leaves. Serve immediately.

    Time: PT1M

Nutrition Facts

Calories

560

Protein

30g

Carbohydrates

45g

Fat

25g

Fiber

3g