Hearty Lasagna Soup
Hearty Lasagna Soup
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 1 pound ground beef, lean
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 3 cloves garlic, minced
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 6 ounces tomato paste
- 24 fluid ounces Cento tomato passata
- 32 fluid ounces chicken broth
For the Noodles and Creaminess
- 6 Barilla lasagna noodles, broken into bite-sized pieces
- 1/2 cup heavy cream
- 1 1/2 cups shredded mozzarella cheese
For Serving
- 1/2 cup sour cream, for serving
- 1/4 cup grated Parmesan cheese, for serving
Instructions
- 1
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.
⏱️ 8 min
- 2
Add the diced yellow onion to the browned meat in the pot. Cook, stirring occasionally, until the onion softens, about 5 minutes.
⏱️ 5 min
- 3
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.
⏱️ 3 min
- 4
Season the mixture generously with kosher salt, black pepper, smoked paprika, and garlic powder. Stir well to ensure the seasonings are evenly distributed.
⏱️ 1 min
- 5
Stir in the tomato paste and cook for 1 minute, allowing it to slightly darken and deepen in flavor.
⏱️ 1 min
- 6
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.
⏱️ 15 min
- 7
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.
⏱️ 12 min
- 8
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.
⏱️ 3 min
- 9
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.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Lasagna Soup
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 1 pound ground beef, lean
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 3 cloves garlic, minced
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 6 ounces tomato paste
- 24 fluid ounces Cento tomato passata
- 32 fluid ounces chicken broth
For the Noodles and Creaminess
- 6 Barilla lasagna noodles, broken into bite-sized pieces
- 1/2 cup heavy cream
- 1 1/2 cups shredded mozzarella cheese
For Serving
- 1/2 cup sour cream, for serving
- 1/4 cup grated Parmesan cheese, for serving
Instructions
- 1
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.
⏱️ 8 min - 2
Add the diced yellow onion to the browned meat in the pot. Cook, stirring occasionally, until the onion softens, about 5 minutes.
⏱️ 5 min - 3
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.
⏱️ 3 min - 4
Season the mixture generously with kosher salt, black pepper, smoked paprika, and garlic powder. Stir well to ensure the seasonings are evenly distributed.
⏱️ 1 min - 5
Stir in the tomato paste and cook for 1 minute, allowing it to slightly darken and deepen in flavor.
⏱️ 1 min - 6
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.
⏱️ 15 min - 7
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.
⏱️ 12 min - 8
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.
⏱️ 3 min - 9
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.
⏱️ 2 min