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Close-up of hearty TikTok Lasagna Soup ingredients with broken lasagna noodles, browned ground beef, and a thick dark red tomato broth.

TikTok Lasagna Soup

This viral TikTok Lasagna Soup features a thick dark red tomato broth, wavy broken noodles, ground beef, roasted spaghetti squash, and a creamy ricotta dollop topped with melted mozzarella and fresh basil.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 people
Course: Dinner, Main Course, Soup
Cuisine: American, Italian-American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

TikTok Lasagna Soup Ingredients
  • 1 lb Lean Ground Beef 80/20 or 85/15 blend.
  • 1 small Spaghetti Squash About 2 lbs (900g).
  • 8 oz Wavy Dry Lasagna Noodles Traditional rippled edge pasta.
  • 2 tbsp Olive Oil Divided use for roasting and sautéing.
  • 1 medium Yellow Onion Finely diced.
  • 4 cloves Garlic Minced.
  • 3 tbsp Tomato Paste For rich, thick color.
  • 1 can Petite Diced Tomatoes 14.5 oz (411g), undrained.
  • 4 cups Beef Broth For a robust meat flavor.
  • 1 tbsp Italian Seasoning Foundational spice.
  • 1 tsp Salt To taste.
  • 0.5 tsp Black Pepper To taste.
  • 0.5 cup Whole Milk Ricotta Cheese For dolloping.
  • 1 cup Shredded Mozzarella Cheese Freshly grated.
  • 0.25 cup Grated Parmesan Cheese For dusting.
  • 0.25 cup Fresh Basil Torn leaves.

Equipment

  • 1 Large Dutch Oven Essential for building the thick broth and holding heat evenly.
  • 1 Baking Sheet Required for roasting the spaghetti squash halves.
  • 1 Sturdy Wooden Spoon Ideal for scraping caramelized bits from the bottom.
  • 1 Sharp Chef's Knife Necessary for safely slicing the raw squash.

Method
 

Preparation and Cooking
  1. Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half, scoop out the seeds, and rub with 1 tbsp (15ml) of olive oil and salt. Roast face-down on a baking sheet for 35-40 minutes. Scrape into thin roasted spaghetti squash strands and set aside.
  2. In a large Dutch oven over medium-high heat, add 1 tbsp (15ml) olive oil. Add ground beef and cook until deeply browned into crumbles. Stir in diced yellow onion and minced garlic, sautéing for 3-4 minutes until aromatic.
  3. Push the meat to the edges, drop tomato paste in the center, and cook for 2 minutes until deeply caramelized. Pour in canned diced tomatoes, beef broth, Italian seasoning, salt, and pepper. Bring to a boil.
  4. Snap the dry wavy lasagna noodles into bite-sized pieces and submerge them directly into the broth. Simmer uncovered for 12-15 minutes, stirring occasionally, until the pasta is tender.
  5. Reduce heat to low and gently fold in the prepared roasted spaghetti squash strands. Simmer for an additional 2-3 minutes to let flavors meld.
  6. Ladle soup into a bowl. Drop a large dollop of thick creamy white ricotta cheese in the center. Top with shredded mozzarella, and finish with a dusting of grated parmesan cheese and fresh torn green basil leaves.

Notes

Scrape the Fond: When you add the broth to the pot, immediately scrape the bottom with a wooden spoon.
Do Not Pre-Cook the Pasta: Boiling the wavy broken lasagna noodles directly in the soup is mandatory.
Room Temperature Ricotta: Take your ricotta out of the fridge 20 minutes before serving.