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Creamy Lasagna Soup

Difficulty Level: Easy

Cook Time: 1 hour

Serving Size: 2-4 servings


  • 2 cups lasagnetta pasta

  • 2 tbsp. extra virgin olive oil

  • 1/2 onion, chopped

  • 1/2 lb. ground beef (80/20)

  • 4 garlic cloves, minced

  • Salt & pepper to taste

  • 14 oz. crushed tomatoes

  • 4 cups vegetable stock

  • 1/4 cup heavy cream

  • 4 oz. mozzarella, torn

  • Parsley for garnish


  1. Heat the olive oil in a heavy-bottomed pot over medium-low heat and sauté the onion until soft and translucent, about 4-5 minutes.

  2. Add the ground beef and crumble with a wooden spoon. Sauté until fully cooked.

  3. Add the minced garlic, salt and pepper to taste. Sauté for a further 1-2 minutes until fragrant.

  4. Stir in the crushed tomatoes and vegetable stock. Bring to a simmer.

  5. Add the lasagnetta and let simmer until the pasta is fully cooked.

  6. When the pasta is fully cooked, remove from heat and stir in the heavy cream and mozzarella. Add salt to taste

  7. Plate and top with chopped parsley.


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