Viral Lasagna Soup Recipe, the Gustiamo Way

Lasagna soup is everywhere. Creamy. Cozy. Internet-famous. So of course we tried it. What does Gustiamo think? Are you allowed to break lasagna sheets? Yes, if you use the right lasagna.

If you’re breaking lasagna sheets into broth, they need structure. Bronze-extruded, slow-dried Lasagna Faella holds its bite, grips the sauce, and stays al dente even the next day. This soup reheats beautifully. The flavor deepens. The texture stays perfect. Just make sure you stir well after adding the broken lasagna pieces. Really stir. These sheets love each other and will cling if you ignore them.

Most versions add cream. We add depth instead. Sicilian tomato concentrate and a Vacche Rosse cheese rind simmering in the broth create an umami base that makes cream completely unnecessary.

The result? Silky broth. Deep tomato flavor. Tender pork. Lasagna pieces with bite. A soup that reheats like a dream. The flavor deepens overnight and the pasta stays beautifully al dente thanks to that slow drying. Viral recipe approved.

Ingredients

TIME: 40 minutes
SERVES: 4

• Onion, ½, finely chopped
• Pork (ground or finely minced), ½ lb
• Tomato concentrate, 2 tbsp
• Homemade broth, 3 cups
• 100% Italian tomatoes, 1 can (400 g)
• Lasagna Faella, 12 strands, broken into large pieces
• Vacche Rosse cheese, 50 g, grated
• Vacche Rosse rind, 1 piece
• Extra virgin olive oil
• Fine sea salt

Preparation

1. In a heavy pot, sauté the onion in olive oil for 2–3 minutes, until soft but not colored.
2. Add the tomato concentrate and a spoonful of broth to loosen it. Let it cook briefly to deepen in flavor.
3. Add the pork and cook until browned and fully cooked through.
4. Add the canned tomatoes, crushing them directly in the pot with a wooden spoon.
5. Pour in the remaining broth, add a pinch of salt and the Vacche Rosse rind.
6. Simmer gently for 15–20 minutes to let the flavors combine and intensify. The rind stays in. If you prefer a looser, soupier texture, add a spoonful or two of water or broth as it cooks.
7. Add the broken lasagna pieces and stir immediately and thoroughly to prevent sticking.
8. Cook for about 15 minutes, stirring occasionally, until perfectly al dente.*
9. Stir in grated Vacche Rosse cheese until melted.
10. Serve with more grated cheese and a drizzle of excellent extra virgin olive oil.

*If you plan to make it ahead and reheat later, cook pasta only 10 minutes, as it will continue cooking in the hot soup after you take it off the stove. Reheat gently for 1-2 minutes.