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Lasagna Soup
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Lasagna Soup

50 minPara 6Nutri-Score C€€
de @chacekitchen1 importación0 veces cocinadas
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Ingredientes

6 personas
  • olive oilDespensa15 ml
  • Italian sausage (casings removed)Carne450 g
  • onion (diced)Frutas y verduras1 pieza
  • garlic (minced)Frutas y verduras8 piezas
  • tomato pasteDespensa90 g
  • crushed tomatoes (canned)Despensa680 g
  • crushed Calabrian chiliDespensa30 g
  • sun dried tomatoes (minced)Despensa30 g
  • chicken bouillonDespensa30 g
  • waterOtro1,4 litros
  • heavy creamLácteos240 ml
  • lasagna sheets (broken into pieces)Cereales450 g
  • mozzarella cheese (shredded)Lácteos100 g
  • fresh parsley (chopped)Frutas y verduras15 g
  • fresh basil (chopped)Frutas y verduras15 g
  • oregano (dried)Especias1 g
  • dried parsleyEspecias1 g
  • Italian seasoningEspecias2 g
  • dried basilEspecias1 g
  • saltEspecias3 g
  • black pepperEspecias1 g
  • ricotta cheeseLácteos250 g
  • mozzarella cheese (shredded, for the ricotta mixture)Lácteos60 g
  • parmesan (shredded, for the ricotta mixture)Lácteos40 g
  • Italian seasoning (for the ricotta mixture)Especias1 g
  • salt (for the ricotta mixture)Especias1 g
  • black pepper (for the ricotta mixture)Especias1 g

por ración

Nutrición

374kcal

Carbohidratos
22 g
Proteínas
18 g
Grasas
24 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • Bol
  • wooden spoon

paso a paso

Preparación

  1. Make the ricotta topping

    • Mix the ricotta, mozzarella, parmesan, Italian seasoning, salt and pepper in a bowl.
    • Adjust the seasoning to taste and set aside.
    Paso 1

  2. Brown the sausage

    • Heat the olive oil in a large pot over medium-high heat.
    • Add the Italian sausage and brown, stirring and crumbling it.
    Paso 2

  3. Sauté the aromatics

    • Add the diced onion once the sausage is almost cooked through and sauté for a few minutes.
    • Add the garlic and cook for another minute, stirring so it does not burn.
    Paso 3

  4. Bloom the tomato paste and seasonings

    • Stir in the tomato paste, Calabrian chili, sun dried tomatoes and dried seasonings.
    • Sauté for a few minutes, stirring frequently, until the tomato paste darkens slightly.
    Paso 4

  5. Build the broth

    • Stir in the chicken bouillon for another minute.
    • Add the crushed tomatoes and the water, bring to a boil, then reduce to a simmer, cover and cook.
    Paso 5

  6. Add the cream and lasagna

    • Stir in the heavy cream and make sure the soup is at a low boil.
    • Break up the lasagna sheets, add them to the pot and cook until al dente.
    Paso 6

  7. Finish with herbs and cheese

    • When the pasta has about a minute left, stir in the fresh parsley, fresh basil and shredded mozzarella.
    • Cook until the mozzarella is melted.
    Paso 7

  8. Serve

    • Ladle the soup into bowls.
    • Top each serving with a dollop of the ricotta mixture and some freshly grated parmesan.
    Paso 8
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