Loading...

Heat a large pot or Dutch oven over medium-high heat. Add olive oil, then add the ground beef and brown it, breaking it apart with a meat chopper or masher until cooked through and no pink remains. Drain any excess fat.

Add the diced yellow onion to the browned meat in the pot. Cook, stirring occasionally, until the onion softens, about 5 minutes.

Add the peeled and diced carrots and minced garlic to the pot. Cook for another 2-3 minutes, stirring, until the carrots begin to soften and the garlic is fragrant.

Season the mixture generously with kosher salt, black pepper, smoked paprika, and garlic powder. Stir well to ensure the seasonings are evenly distributed.

Stir in the tomato paste and cook for 1 minute, allowing it to slightly darken and deepen in flavor.

Pour in the Cento tomato passata and chicken broth. Bring the soup to a gentle simmer, then reduce the heat to low, cover with a lid, and let it simmer for 15 minutes to allow the flavors to meld.

Increase the heat to medium. Add the broken lasagna noodles directly to the simmering soup. Stir well to submerge the noodles, then cover the pot again and cook for 10-12 minutes, or until the noodles are tender.

Once the noodles are cooked, stir in the heavy cream. Then, add the shredded mozzarella cheese and stir until it melts completely and is fully incorporated into the creamy soup.

Ladle the finished lasagna soup into bowls. Top each serving with a dollop of sour cream and a sprinkle of grated Parmesan cheese. Stir the toppings into the hot soup just before eating.


Heat a large pot or Dutch oven over medium-high heat. Add olive oil, then add the ground beef and brown it, breaking it apart with a meat chopper or masher until cooked through and no pink remains. Drain any excess fat.

Add the diced yellow onion to the browned meat in the pot. Cook, stirring occasionally, until the onion softens, about 5 minutes.

Add the peeled and diced carrots and minced garlic to the pot. Cook for another 2-3 minutes, stirring, until the carrots begin to soften and the garlic is fragrant.

Season the mixture generously with kosher salt, black pepper, smoked paprika, and garlic powder. Stir well to ensure the seasonings are evenly distributed.

Stir in the tomato paste and cook for 1 minute, allowing it to slightly darken and deepen in flavor.

Pour in the Cento tomato passata and chicken broth. Bring the soup to a gentle simmer, then reduce the heat to low, cover with a lid, and let it simmer for 15 minutes to allow the flavors to meld.

Increase the heat to medium. Add the broken lasagna noodles directly to the simmering soup. Stir well to submerge the noodles, then cover the pot again and cook for 10-12 minutes, or until the noodles are tender.

Once the noodles are cooked, stir in the heavy cream. Then, add the shredded mozzarella cheese and stir until it melts completely and is fully incorporated into the creamy soup.

Ladle the finished lasagna soup into bowls. Top each serving with a dollop of sour cream and a sprinkle of grated Parmesan cheese. Stir the toppings into the hot soup just before eating.
