Lasagna Soup Is TikTok’s Latest Viral Trend

There’s nothing like a good, hearty lasagna, but it’s not an easy dish to master. It’s a lengthy process, particularly if you’re making the pasta yourself, with multiple steps and a long baking time – plus layering the sheets correctly can be a fiddly process. However, savvy TikTokers have figured out a way to enjoy the flavours of lasagna without the fuss: by turning it into a soup. 

The platform is awash with videos of lasagna soup recipes right now, which involve cooking the usual ingredients in a one-pan dish on the hob. Creamy, cheesy and filling, it’s the perfect comforting dish for chilly autumn evenings – and we’ve created the ultimate C&TH recipe below. Although the ingredient list is fairly long, it’s simple to make, and you’ll only need to wash up one pan afterwards.

Recipe: Lasagna Soup

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 4 cloves of garlic
• 1 tsp dried oregano
• 1 tsp dried parsley
• 1 medium carrot, chopped into small pieces
• Pinch of salt and pepper
• 500g beef mince
• 2 tbsp tomato puree
• 400g dry lasagna sheets
• 400g tin of passata
• 1 litre stock (beef, chicken or veggie)
• Fresh parsley
• Fresh basil
• Parmesan, grated
• 100ml cream

Method:

1. Heat some oil in a pan and add your onions and garlic, with a dash of salt and pepper, then saute them for around five minutes.
2. Add your beef, break it up and allow it to brown. Mix in the carrots.
3. Add the dried herbs and tomato puree.
4. Pour in the passata, stock and cream and bring it to a boil.
5. Break up the lasagna sheets into small pieces, and add them to the broth. Lower the heat and allow the pasta to fully cook.
6. Add the parmesan and fresh herbs. Cook for a couple of minutes until the cheese melts.
7. Enjoy!

You can find some more inspiration with these videos below.

@eatpayylove If you’ve never tried the viral lasagna soup, this is your sign to😍 This soup can be pretty filling so if you have leftovers, I recommend the @rubbermaidbrand brilliance glass containers! These containers are my all-time FAVORITE for food storage and will be perfect for storing all the soups you make this fall because they are 100% leak proof. They also have a beautiful stackable design to help you save space in your fridge and keep you organized🙌🏼 #RubbermaidPartner ♬ original sound – Christine Pfeifer

@melissajorealrecipes Ingredients: 1 tbsp. olive oil 1 lb. of lasagna pasta broken in thirds 1.5 lbs. ground beef 1 yellow onion chopped 6 cloves chopped garlic 2 tbsp tomato paste 2 tsp. of each: dried basil, parsley, oregano, Italian seasoning blend (salt, cracked black pepper and crushed red pepper to taste) 28 oz. can of crushed tomatoes 6 & 1/2 cups of chicken broth 1 cup of heavy cream handful of fresh basil *Cheese Balls: 15 oz. ricotta, 1 cup of shredded mozzarella, 1/2 cup of grated Pecorino or parmesan cheese, 1/4 cup of chopped fresh Curley parsley, tsp. of salt, tsp of black pepper Directions: In a dutch oven or soup pot, brown up ground beef and onions with olive oil. Once the beef is nearly cooked through, add the garlic and sauté together. Add the tomato paste and brown up a couple minutes. Add all of the seasonings: mix and sauté. Add a can of crushed tomatoes, chicken stock, & heavy cream. Cover and bring to a boil. Uncover once boiling and add the lasagna in the pot. Boil uncovered until the lasagna is aldente. Add fresh basil and simmer at low heat. Mix together the ricotta, mozzarella, parsley, grated parmesan, salt, and pepper. Roll into balls. Turn the heat off and and add the cheese balls immediately into the soup. Allow the residual heat to melt the balls until gooey and soft but still keep there shape. Serve up the best soup ever! Make IT! #lasagnasoup #italianrecipe ♬ original sound – Melissajorealrecipes

@whatinthechef Recipe below for this cream one pot lasagna Ingredients: – 3-4 tbsp Olive Oil – 1 Large White Onion – 4 Garlic Cloves – 1 Carrot – 1 Celery – Pinch of Salt and Pepper – 500-600g Beef Mince – 1 tsp Salt – 1.5 tbsp Tomato Puree – 400g Passata – Sprinkle of Mixed Italian Herbs – Sprinkle of Basil – Sprinkle of Oregano – 1 tsp Sugar – 800ml Veg Stock – 150ml Double Cream – 400g Dry Lasagna Sheets – Hard Cheese or Parmesan – Handful of Mozzarella – Handful of Parsley – Ricotta Method: 1. Heat the oil in a pan. Diced the onion and chop the garlic and add it to the pan. Cook and stir until the onions become translucent. Chop the carrot and celery and add them to the pan along with salt and pepper. Stir and cook for a further five minutes until everything softens. 2. Add in the mince meat and cook it until brown. At this stage, I like to drain out most of the fat or water release from the meat as it removes the ‘fatty’ smell. Add the salt to the meat and stir. Add in the tomato beauty with a splash of water and stir. Cook for a few minutes. 3. Add 250ml of water and bring up to heat. Put the lid on and simmer on low heat for 25 to 30 minutes. This step is optional. 4. Once done, reduce any water down then add in the passata and stir through. Add the mixed herbs, basil, oregano, chopped parsley, and sugar, and then stir and cook for two minutes. 5. Add the veg stock and the double cream, then stir. Increase the heat to medium-high, then bring everything up to heat. Add the broken lasagna sheets (don’t dump them like I did as I had to separate them in the sauce, add them separately). 6. With the heat on medium-high (you want it bubbling, not low heat). Cook and stir for 10 to 12 minutes until all of the sauce thickens and the lasagna sheets cook through. If at any point the sauce dries out before the lasagna sheets are cooked through, then drop the heat a little. Add splashes of water if needed if it dries out too much. 7. Once done, turn the heat off and grate in hard cheese and the mozzarella. Stir through and garnish with parsley. Finally, top with dollops of ricotta #lasagna #lasagnasoup #italianfood #italianrecipes ♬ original sound – whatinthechef