Creamy Lasagna Soup Bowl (Printer-Friendly)
Hearty lasagna flavors with creamy tomato base, ground meat, tender pasta, and melted mozzarella in one dish.
# What You’ll Need:
→ Base
01 -
2 tablespoons olive oil or pork lard
02 -
1 large yellow onion, diced
03 -
4 garlic cloves, minced
→ Meats
04 -
8 ounces ground beef (80/20 blend)
05 -
8 ounces ground pork
→ Tomato and Broth
06 -
3 tablespoons double concentrated tomato paste
07 -
3 cups tomato sauce, no sugar added
08 -
3 cups low-sodium chicken broth
09 -
1 cup water
→ Seasoning
10 -
1 teaspoon garlic powder
11 -
1 teaspoon dried oregano
12 -
1/2 teaspoon chili flakes
13 -
3/4 teaspoon smoked paprika
14 -
1 teaspoon kosher salt, plus more to taste
15 -
1/2 teaspoon freshly cracked black pepper
16 -
1 teaspoon granulated sugar
→ Dairy and Pasta
17 -
1 cup heavy cream, cold
18 -
6 lasagna sheets, broken into 2-inch pieces
19 -
1 1/2 cups whole-milk mozzarella cheese, shredded
20 -
1/3 cup whole-milk ricotta cheese, for garnish (optional)
→ Finishing Touches
21 -
2 tablespoons fresh basil, chopped, for garnish
# Steps to Make This:
01 -
In a large pot, heat olive oil or pork lard over medium heat. Add diced onions and cook for 3 minutes until starting to soften. Stir in minced garlic and continue cooking for 2 minutes, ensuring garlic does not brown.
02 -
Add garlic powder, dried oregano, chili flakes, smoked paprika, kosher salt, and black pepper. Stir constantly for 2 minutes, to release aromatic oils.
03 -
Add tomato paste and cook, stirring, for 1 minute. Add ground beef and ground pork. Break meat apart with a wooden spoon and cook for 5 minutes, until fully browned and no pink remains.
04 -
Pour in tomato sauce, chicken broth, water, and heavy cream. Stir thoroughly to combine. Add granulated sugar to balance acidity, then bring mixture to a gentle simmer over medium heat.
05 -
Add broken lasagna sheets to the pot. Simmer uncovered for about 25 minutes, stirring every few minutes to prevent sticking, until pasta is tender but not mushy.
06 -
Remove from heat and immediately stir in shredded mozzarella until fully melted and incorporated for creamy consistency.
07 -
Ladle soup into individual bowls. Top with a dollop of ricotta cheese and fresh basil if desired. Serve immediately while hot.
# Additional Notes:
01 -
For optimal texture, break lasagna sheets into uneven pieces and stir frequently to prevent clumping. Add extra broth when reheating to maintain creaminess.
02 -
Use freshly shredded cheese for superior melting and smoother texture throughout the soup.
03 -
The soup keeps well in the refrigerator for up to three days; flavors deepen as it rests.