Discover lasagna soup: the easy, innovative recipe gaining online popularity

The term "lasagna" translates to dish. That's the initial starting point. The dish was conceived in ancient times, but it doesn't resemble today's lasagna. Back then, there was no tomato sauce, which is now a staple of the dish. Everything transformed in the seventeenth century, when tomato sauce was invented, bringing about a complete revolution in Italian cuisine.

The belief is that modern-day lasagna was invented then. It was served in two varieties - with and without meat. The vegetarian version is lasagna Napoli, while lasagna Bolognese has meat. Both versions involved distinct, long pasta, tomato sauce, and cheese. The meat version included sautéed minced meat.

Ingredients:

• 500g of ground meat,
• 1 big onion,
• 5 cloves of garlic,
• olive oil,
• 3 tablespoons of tomato concentrate,
• 500ml of tomato passata,
• 500ml of beef broth,
• basil,
• thyme,
• oregano,
• 200ml of cream,
• 2 balls of mozzarella,
• salt,
• pepper,
• 200g of Parmesan or Grana Padano.

1. Heat the oil and brown the meat in it. Once browned, add the diced onion and crushed garlic. Towards the end of sautéing, add the tomato concentrate. Continue to sauté everything for another two minutes.
2. Pour the tomato passata and beef broth over the meat. Season the broth with salt and pepper. Bring everything to boil, then let it simmer for 20 minutes, covered.
3. Break the pasta into smaller shards and cook it al dente in salted water.
4. Transfer the cooked pasta into the simmering soup.
5. Tear the mozzarella into small pieces and mix with the grated Parmesan. Finally, incorporate the cream.
6. Transfer the completed soup into a bowl and garnish it with the mixed cheese prepared earlier.