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a spoonful of lasagna soup

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Truffle Lasagna Soup

Recipe by Eric Jones

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.

  • Total Time35 minutes
  • Yield6 1x

Ingredients

Units Scale
  • 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

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

(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

Find it online: https://dudethatcookz.com/instant-pot-truffled-lasagna-soup/