You’ll Never Believe This Lasagna Soup Recipe
You’ll Never Believe This Lasagna Soup Recipe is a medium Turkish recipe that serves 4. 560 calories per serving. Recipe by Refika's Kitchen on YouTube.
Prep: 12 min | Cook: 45 min | Total: 1 hr 7 min
Cost: $18.43 total, $4.61 per serving
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
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
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
Add Aromatics
Stir in the minced garlic, black pepper, thyme, and grated nutmeg. Cook for another 2 minutes until fragrant.
Time: PT2M
Temperature: Medium
Incorporate Tomato Paste
Add the tablespoon of tomato paste and fry for 2 minutes, allowing it to caramelize slightly.
Time: PT2M
Temperature: Medium
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
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
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
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
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
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
Dietary info: Contains meat, Contains dairy, Contains gluten
Allergens: Dairy, Gluten, Shellfish (none, but note stock may contain traces)
Ingredient Substitutions
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Onion: shallot, leek
- Instead of Ground Beef: ground turkey, ground lamb
- Instead of Garlic: garlic powder (1 tsp)
- Instead of Salt: sea salt, kosher salt
- Instead of Black Pepper: white pepper
- Instead of Thyme: oregano, Italian seasoning
- Instead of Nutmeg: ground nutmeg (¼ tsp)
- Instead of Tomato Paste: extra tomato sauce (2 tbsp)
- Instead of Tomato Sauce: crushed tomatoes (400g)
- Instead of Chicken Stock: vegetable stock, water with bouillon
- Instead of Sugar: honey (½ tsp)
- Instead of White Vinegar: apple cider vinegar
- Instead of Fresh Basil: dried basil (1 tsp)
- Instead of Lasagna Sheets: any short pasta (penne, rigatoni)
- Instead of Bay Leaves: dried thyme (½ tsp)
- Instead of String Cheese: mozzarella (200g)
- Instead of Heavy Cream (18% fat): half‑and‑half, whole milk + butter
- Instead of Parmesan Cheese: pecorino romano
Equipment Needed
- Large Pot or Dutch Oven
- Wooden Spoon
- Chef's Knife
- Cutting Board
- Measuring Spoons
- Grater (optional)
- Ladle (optional)
Critical Steps — Do Not Skip
- Caramelize the onion and brown the meat together before adding garlic.
- Fry the tomato paste before adding liquid to deepen flavor and color.
- Cook the lasagna sheets just until al dente; overcooking makes them mushy.
- Emulsify the cheese‑cream sauce over low heat to avoid curdling.
Chef Tips from the Video
- Use freshly grated nutmeg for a subtle warm spice that lifts the meat.
- Crush bay leaves between your fingers to release their aroma before adding.
- For extra depth, deglaze the pan with a splash of red wine after browning the meat.
Troubleshooting
Pasta becomes mushy.
Cook the lasagna sheets only until al dente (about 12‑15 minutes) and keep the broth at a gentle simmer, not a rolling boil.
Cheese sauce separates.
Maintain low heat, stir constantly, and never let the mixture reach a boil. If it thickens too much, whisk in a splash of milk.
Soup is too acidic.
Add a pinch more sugar or a splash more cream to balance the acidity.
Storage
Refrigerator: Store in airtight containers for up to 3 days. Reheat gently on the stove.
Freezer: Can be frozen for up to 2 months. Thaw overnight and reheat, adding a splash of broth if needed.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the cheese‑cream sauce up to step 8 and refrigerate; gently reheat before adding to soup.
- The broth can be made a day ahead; store separately from pasta for best texture.
Frequently Asked Questions
What is the cultural significance and history of Lasagna Soup in Turkish cuisine?
Lasagna Soup is a modern Turkish adaptation of Italian lasagna, created to offer a comforting, one‑pot version that fits Turkish home‑cooking habits. It became popular in Turkey as a quick, filling meal that combines familiar pasta with rich meat and tomato flavors.
What are the traditional regional variations of Lasagna Soup within Turkish cuisine?
While the core concept stays the same, some Turkish cooks add local spices like Aleppo pepper or use sujuk instead of ground beef. In the Aegean region, fresh herbs such as oregano and mint are added, and occasionally feta replaces the cheese‑cream sauce.
How is Lasagna Soup traditionally served in Turkey?
It is served hot in deep bowls, topped with a generous sprinkle of grated Parmesan or Kashar cheese and fresh basil leaves. A side of crusty Turkish bread (ekmek) is often offered for dipping the thick broth.
On what occasions or celebrations is Lasagna Soup traditionally enjoyed in Turkish culture?
Because it is hearty and easy to make in large quantities, Lasagna Soup is popular for family gatherings, weekend lunches, and even during Ramadan evenings when a warm, filling dish is appreciated after fasting.
What authentic traditional ingredients are essential for Lasagna Soup versus acceptable substitutes?
Essential ingredients include ground beef, tomato sauce, lasagna sheets, and a cheese‑cream component (string cheese or mozzarella). Substitutes can be ground lamb for beef, short pasta instead of lasagna sheets, and heavy cream mixed with any meltable cheese if string cheese is unavailable.
What other Turkish dishes pair well with Lasagna Soup?
A simple cucumber‑yogurt salad (cacık), roasted red pepper ezme, and fresh flatbread make excellent accompaniments, balancing the richness of the soup with cool, tangy flavors.
What are the most common mistakes to avoid when making Lasagna Soup at home?
Common errors include adding garlic too early (it burns), not allowing the onion and meat to caramelize, overcooking the lasagna sheets, and boiling the cheese‑cream sauce which causes curdling. Follow the critical steps to prevent these issues.
Why does this Lasagna Soup recipe use tomato paste before adding tomato sauce?
Frying tomato paste first deepens its flavor and intensifies the color, creating a richer base. Adding the paste later would not give it enough time to caramelize, resulting in a flatter taste.
Can I make Lasagna Soup ahead of time and how should I store it?
Yes. Prepare the broth and pasta separately, store each in airtight containers in the refrigerator for up to 3 days. Reheat the broth, add freshly cooked pasta or re‑heat the stored pasta briefly, then stir in the cheese‑cream sauce just before serving.
What texture and appearance should I look for when the lasagna sheets are done?
The sheets should be tender but still hold their shape, slightly translucent where they have opened, and should not be mushy. The soup should have a thick, velvety consistency with a deep red hue.
What does the YouTube channel Refika's Kitchen specialize in?
The YouTube channel Refika's Kitchen, hosted by Refika Birgül, specializes in creative, approachable Turkish home cooking that blends traditional flavors with modern twists, often featuring quick, one‑pot meals and vibrant ingredient pairings.
How does the YouTube channel Refika's Kitchen's approach to Turkish cooking differ from other Turkish cooking channels?
Refika's Kitchen focuses on playful experimentation, using everyday pantry items and emphasizing visual storytelling, whereas many other Turkish channels stick strictly to classic recipes. Refika often adds unexpected herbs, spices, or presentation ideas while keeping the dishes accessible.
Last updated: September 6, 2026
