The Internet Is Obsessed with This One-Pot Lasagna Soup (and It’s Better Than the Original)

Even if you’re obsessed with some kind of food, sometimes it seems like you’re just sick and tired of it, not willing to make it anytime soon. Some people, however, turned their favorite recipes into a completely different type of dish, thus making it something new to taste.

This is probably the way the lasagna soup was created, becoming a new obsession for those who have always adored Italian cuisine. In fact, the soup is easier to make than the original lasagna, so consider trying it at the next family dinner.

Ingredients: 6 sheets of lasagna, 500 g of minced meat, 1 cup of tomato puree, 400 g of canned tomatoes, 1 onion, 1 carrot, 250 g of mozzarella, 4 cloves of garlic, 2 tbsp of olive oil, 700 ml of water, 1 tsp of salt, 2 pinches of ground black pepper, 1 tsp of dried oregano, 1 tsp of sweet ground paprika, 1 tbsp of sugar.

Season the ground meat with salt and pepper to taste, add the paprika, and mix well. Shape the ground meat into small meatballs, about the size of a walnut.

Dice the onion and carrot into small cubes.

Fry the meatballs on both sides in olive oil over high heat, add the onion and carrot, and cook for another couple of minutes, until the vegetables are tender.

Add the finely chopped garlic and dried oregano, stir, and cook for 30 seconds.

Add the tomato puree, canned tomatoes, salt, sugar, and ground black pepper. Pour in the water, bring to a boil, and simmer over low heat for 15–20 minutes.

Break the lasagna sheets into pieces. Add the pasta to the soup, stir, and cook for 15 minutes.

Slice the mozzarella into rounds. Add it to the soup, simmer for 1–2 minutes, and remove from heat. Cover the lasagna and let it rest for 10–15 minutes.