Plat
Lasagna Soup
50 minPour 6Nutri-Score C€€
C
50 min
50 minLasagna Soup
recette de
Cook with Randa
@cookwithranda
3 recettes
4 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
olive oilÉpicerie15 ml
ground beefViandes500 g
onion (diced)Fruits et légumes1 morceau
garlic (minced)Fruits et légumes3 morceaux
tomato pasteÉpicerie30 g
crushed tomatoesÉpicerie800 g- vegetable brothÉpicerie1 litre
dried oreganoÉpices2 g- dried basilÉpices2 g
saltÉpices5 g
black pepper (ground)Épices2 g
lasagna sheets (broken into pieces)Céréales200 g
ricottaProduits laitiers250 g
parmesan (grated)Produits laitiers60 g
mozzarella (shredded)Produits laitiers150 g
fresh basil (torn)Fruits et légumes10 g
par portion
Nutrition
432kcal
- Glucides
- 32 g
- Protéines
- 28 g
- Lipides
- 22 g
ce que vous utiliserez
Ustensiles
Marmite
Poêle
wooden spoon
pas à pas
Préparation
- Étape 1
Brown the beef
- Heat the olive oil in a stockpot over medium heat.
- Add the ground beef and cook until browned, breaking it up as it cooks.
- Étape 2
Build the base
- Add the onion and garlic and cook until softened.
- Stir in the tomato paste and cook briefly until darkened.
- Étape 3
Simmer the soup
- Pour in the crushed tomatoes and vegetable broth.
- Season with oregano, basil, salt and pepper.
- Bring to a boil, then reduce the heat and simmer.
- Étape 4
Cook the pasta
- Add the broken lasagna sheets to the simmering soup.
- Cook until the pasta is tender, stirring occasionally so it does not stick.
- Étape 5
Add the cheeses
- Stir the ricotta and parmesan into the soup until melted and creamy.
- Scatter the mozzarella over the top and let it melt.
- Étape 6
Serve
- Ladle the soup into bowls.
- Top with torn fresh basil.
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