Viral Lasagna Soup
Viral Lasagna Soup
Ingredients
For the Soup Base
- 1 pound ground beef, lean
- 1 yellow onion, medium, chopped
- 2 carrots, medium, peeled and diced
- 2 celery stalks, diced
- 1/2 bell pepper, any color, diced (optional)
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 4 cups beef broth
- 28 ounces crushed tomatoes, canned
- 1/2 cup heavy cream, or whole milk
- 6 lasagna noodles, broken into 1-2 inch pieces
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1/2 cup Parmesan cheese, freshly grated, plus more for garnish
- 1/2 cup mozzarella cheese, shredded, plus more for garnish
- 1/4 cup fresh basil leaves, chopped, for garnish
Instructions
- 1
In a large pot or Dutch oven, brown the ground beef over medium-high heat. Break it apart with a spoon as it cooks. Once fully browned, drain any excess fat.
⏱️ 8 min
- 2
Remove the cooked ground beef from the pot and set it aside in a separate bowl. Leave about 1 tablespoon of fat in the pot, or add a drizzle of olive oil if the pot is too dry.
⏱️ 2 min
- 3
Add the chopped onion, carrots, celery, and bell pepper (if using) to the pot. Sauté over medium heat, stirring occasionally, until the vegetables have softened, about 5-7 minutes.
⏱️ 7 min
- 4
Add the minced garlic to the pot and cook for another 1 minute until fragrant.
⏱️ 1 min
- 5
Return the browned ground beef to the pot with the sautéed vegetables. Stir in the dried oregano, dried basil, salt, and black pepper.
⏱️ 2 min
- 6
Pour in the beef broth and crushed tomatoes. Stir well to combine all ingredients.
⏱️ 1 min
- 7
Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and let it cook for 10 minutes to allow the flavors to meld.
⏱️ 10 min
- 8
Stir in the heavy cream (or milk) and the broken lasagna noodles. Increase the heat slightly to maintain a gentle simmer.
⏱️ 1 min
- 9
Cook, stirring occasionally, for 8-10 minutes, or until the lasagna noodles are tender. If the soup becomes too thick, you can add a splash more beef broth or water.
⏱️ 10 min
- 10
Remove the pot from the heat. Stir in the grated Parmesan cheese and shredded mozzarella cheese until melted and well combined.
⏱️ 2 min
- 11
Ladle the hot lasagna soup into bowls. Garnish each serving with additional grated Parmesan and mozzarella cheese, and a sprinkle of fresh chopped basil leaves before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Viral Lasagna Soup
For the Soup Base
- 1 pound ground beef, lean
- 1 yellow onion, medium, chopped
- 2 carrots, medium, peeled and diced
- 2 celery stalks, diced
- 1/2 bell pepper, any color, diced (optional)
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 4 cups beef broth
- 28 ounces crushed tomatoes, canned
- 1/2 cup heavy cream, or whole milk
- 6 lasagna noodles, broken into 1-2 inch pieces
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1/2 cup Parmesan cheese, freshly grated, plus more for garnish
- 1/2 cup mozzarella cheese, shredded, plus more for garnish
- 1/4 cup fresh basil leaves, chopped, for garnish
Instructions
- 1
In a large pot or Dutch oven, brown the ground beef over medium-high heat. Break it apart with a spoon as it cooks. Once fully browned, drain any excess fat.
⏱️ 8 min - 2
Remove the cooked ground beef from the pot and set it aside in a separate bowl. Leave about 1 tablespoon of fat in the pot, or add a drizzle of olive oil if the pot is too dry.
⏱️ 2 min - 3
Add the chopped onion, carrots, celery, and bell pepper (if using) to the pot. Sauté over medium heat, stirring occasionally, until the vegetables have softened, about 5-7 minutes.
⏱️ 7 min - 4
Add the minced garlic to the pot and cook for another 1 minute until fragrant.
⏱️ 1 min - 5
Return the browned ground beef to the pot with the sautéed vegetables. Stir in the dried oregano, dried basil, salt, and black pepper.
⏱️ 2 min - 6
Pour in the beef broth and crushed tomatoes. Stir well to combine all ingredients.
⏱️ 1 min - 7
Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and let it cook for 10 minutes to allow the flavors to meld.
⏱️ 10 min - 8
Stir in the heavy cream (or milk) and the broken lasagna noodles. Increase the heat slightly to maintain a gentle simmer.
⏱️ 1 min - 9
Cook, stirring occasionally, for 8-10 minutes, or until the lasagna noodles are tender. If the soup becomes too thick, you can add a splash more beef broth or water.
⏱️ 10 min - 10
Remove the pot from the heat. Stir in the grated Parmesan cheese and shredded mozzarella cheese until melted and well combined.
⏱️ 2 min - 11
Ladle the hot lasagna soup into bowls. Garnish each serving with additional grated Parmesan and mozzarella cheese, and a sprinkle of fresh chopped basil leaves before serving.
⏱️ 1 min