Truffle Lasagna Soup

This Truffle Lasagna Soup takes everything you love about lasagna and turns it into a soup. Combining the traditional flavors of ground beef, fire-roasted crushed tomatoes, and cheese with the earthy richness of truffles, this recipe offers a comforting take on lasagna that’s ready in a fraction of the time.

Here are a few more soup recipes: Authentic Chicken Tortilla Soup, Broccoli and Cheese Soup, Zucchini and Sweet Potato Soup, and Black Truffle Asparagus Soup

Made in one pot, this lasagna soup is a hearty, thick soup featuring a rich, tomato-based broth, ground beef, lasagna noodles, and a generous amount of mozzarella and Parmesan cheese.

This recipe raises the bar on the standard lasagna soup by adding a truffle component, using truffle oil and truffle-infused mushrooms (truffle thrills), which adds a distinct flavor and richness.

So what are “truffle thrills”?

Truffle thrills combine earthy summer truffles with various types of mushrooms, like Porcini. Add a little heavy cream, butter, olive oil, garlic, and Grana Padano cheese to the mix, and you have a “thrill” — for real! The texture is smooth and creamy, and folds nicely into the tomato sauce.

Ingredients you’ll need to make Lasagna Soup:

• For the meat, you’ll need lean ground beef. You can also use ground turkey, ground chicken, or blend your ground meat with chicken sausage.
• Yellow onion, minced garlic, and truffle thrills are the aromatic ingredients that add a ton of flavor.
• Chicken broth and Muir Glen fire-roasted crushed tomatoes will serve as the foundation for your soup broth. You’ll want to use a low-sodium chicken broth so the soup isn’t too salty. The chicken broth adds flavor and also helps thin the sauce so the soup isn’t too thick. If you can’t get your hands on this tomato sauce, you can use your favorite marinara sauce or San Marzano crushed tomatoes.
• Use regular lasagna noodles. You’ll break the noodles into 2-3” pieces. If you don’t have lasagna noodles, you can add in other types of pasta like ziti, rotini, or penne.
• For your cheese, you’ll need grated Parmesan and shredded mozzarella.
• Sugar will help offset any tartness from the tomatoes.
• Your seasonings will include rosemary, oregano, red pepper flakes, parsley flakes, garlic powder, black pepper, and sea salt.
• Truffle oil and a cornstarch slurry (1:1 cornstarch-to-water ratio) will be added toward the end to thicken the soup.

How to make Lasagna Soup:

Cook your onions. Chop your yellow onions. Add the diced onions and truffle oil to a large pot or Dutch oven (paid link). Cook the onions until they have softened and become translucent, about 7 minutes.

Add the ground beef. Cook the ground beef until browned (around 7 minutes), then add all your seasonings.

Add the liquids. Next, add the chicken stock and crushed tomatoes and stir.

Add the lasagna. Break the lasagna noodles into 2 to 3-inch pieces, then add to the pot. Cover the pot and cook for 10-15 minutes. Your lasagna noodles should be tender, but not overcooked or mushy.

Make the cornstarch slurry. In a small bowl, whisk (paid link) together the water and cornstarch, then add to the pot and stir.

Add the truffles and cheese. You will then add the truffle thrills along with both cheeses. Cover the pot to allow the cheese to melt.

Serve. Once the cheese is melted, which should only take a few minutes, you can serve it immediately. Top your lasagna off with more cheese (hey, I love cheese) or a dollop of fresh ricotta.

Tips & Tricks

• For a vegetarian version, omit the ground beef and add vegetables like spinach, mushrooms, zucchini, bell peppers, or squash.
• As a finishing touch, add 1/4 cup of heavy cream to the soup for extra creaminess.
• Lasagna soup can be stored in an airtight container in the refrigerator for 3-4 days.

This recipe is great for family gatherings on a cold or warm day. If your kids love lasagna and don’t like soup as much, this is a great way to get them to buy in. 🙂

Truffle Lasagna Soup

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• Author: Eric Jones
• Total Time: 35 minutes
• Yield: 6 1x

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Description

This Truffle Lasagna Soup takes everything you love about lasagna and turns it into a soup — combining ground beef, crushed tomatoes, and cheese with the earthy richness of truffles.

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Ingredients

Units USM Scale 1x2x3x

• 1 cup yellow onion, diced
• 1/4 cup truffle oil
• 1 lb lean ground beef
• 1 tbsp minced garlic
• 1 tsp dried rosemary
• 1 tbsp dried oregano
• 1/2 tsp red pepper flakes
• 1 tbsp parsley flakes
• 1/2 tsp garlic powder
• 1 tsp black pepper
• 1 tsp sea salt
• 4 cups chicken stock
• 28 oz fire-roasted crushed tomatoes
• 1 tbsp sugar
• 7 lasagna noodles
• 1 tbsp cornstarch
• 1 tbsp water
• 6 oz truffle thrills
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella

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Instructions

1. Add the diced onions and truffle oil to a large pot or Dutch oven (paid link) on medium heat. Cook the onions until they have softened and become translucent, about 5 minutes.
2. Add the ground beef to the pot and cook until browned, about 5 minutes.
3. Add the minced garlic, dried rosemary, dried oregano, red pepper flakes, parsley flakes, garlic powder, black pepper, and sea salt to the pot, stirring to combine. 
4. Next, add the chicken stock, crushed tomatoes, and sugar. Stir until combined. Break the lasagna noodles into 2 to 3-inch pieces, then add to the pot. Stir. Cover the pot and cook for 10-15 minutes on medium high heat.
5. When the soup is done cooking, whisk (paid link) together the water and cornstarch in a small bowl, then add it to the pot.
6. Add the truffle thrills, Parmesan, and mozzarella cheese. Cover the pot to allow the cheese to melt.
7. Once the cheese has melted, which should only take a few minutes, you can serve it immediately. Top your lasagna off with more cheese, a dollop of fresh ricotta, and/or fresh parsley.

Equipment

Dutch Oven

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(paid link)

Notes

Adding the cornstarch mix will slightly change the texture, from a broth to a creamy consistency. The cornstarch makes the soup much heartier. Omit this step for a thinner soup base.

You can substitute ground turkey or ground chicken for the ground beef in this recipe.

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Calories: 450
• Sugar: 9.2g
• Sodium: 1120mg
• Fat: 15.5g
• Carbohydrates: 33.9g
• Fiber: 3g
• Protein: 41.7g
• Cholesterol: 120mg