# @cooking_with_rocco on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DQZOsgIjtRY
- **Gondola URL:** https://gondola.cc/posts/36306367-cooking-with-rocco-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/18a0417928.jpg
- **Posted:** 2025-10-29T13:07:17.000+00:00
- **Account Owner:** Rocco Gizzo | 🍝 Italian Cuisine (@cooking_with_rocco) — https://gondola.cc/cooking_with_rocco

## Caption

🥣 Soup Season: Lasagna Soup | it’s been a little chilly out lately, so we’re officially kicking off soup season with Lasagna Soup. This is probably the best version I’ve made, and it uses a similar technique to my bolognese!

🥣 Soup 
8oz lasagna sheets, broken
8oz ground beef 
8oz Italian sausage, removed from casing 
2 medium carrots
2 celery stalks
1 yellow onion
3 tbsp tomato paste 
1 tbsp fennel seeds 
1/2 tbsp ground coriander 
1 tsp nutmeg 
1/2 cup dry white wine 
24oz Passata or your favorite sauce (I used carbonefinefood)
6 cups beef stock 
Parm rind 
Basil 
Salt to taste 
1/2 cup ricotta mixture 
1/2 cup heavy cream, room temp
1/4 cup freshly grated mozz 

🧀 Ricotta Mixture 
8oz ricotta
1 cup freshly shredded mozzarella 
1/4 cup pecorino romano 
2 tbsp parsley 
Black pepper, to taste 

Roughly chop the veggies and add them to a food processor. Process on high until ground-like consistency. Then set aside.

Mix all the ricotta mixture ingredients together in a bowl, then set aside. 

Heat a Dutch oven over medium high heat and drizzle with olive oil. Once hot, add the beef and sausage. Cook, breaking it up as needed, until browned. Then remove from the pan and set aside. 

Next, add the veggies and cook until they’re a rich golden brown color and softened (about 10 minutes). 

Add the tomato paste and spice, and cook until the tomato paste turns deep red. Then add the beef and sausage back to the pot, and deglaze with white wine. 

Cook until the wine begins to steam. Then add the passata, broth, and parm rind. Stir everything together, then bring to a boil. Lower to a simmer, and cook for 30 minutes. 

Then add the broken lasagna sheets and a handful of basil. Cook, stirring constantly so the pasta doesn’t stick, for 10-15 minutes. 

Once done, remove the soup from the heat and stir in 1/2 cup of the ricotta mixture, 1/2 cup heavy cream, and 1/4 cup freshly shredded mozz. 

Spoon the soup into bowls, top with a dollop of the ricotta mixture, freshly grated parm, and parsley. Enjoy! 

#soupseason #goodsoup #lasagnasoup #italianfood #italiancooking #easyitalianrecipes

## Stats

- **Views:** 5,137
- **Likes:** 288
- **Shares:** 0
- **Comments:** 55

## Tags

lasagnasoup, soupseason, italiancooking, goodsoup, easyitalianrecipes, italianfood

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