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Creamy Lasagna Soup
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Creamy Lasagna Soup

45 minPorcje: 6Nutri-Score C€€
od @mistieknight4 importyugotowano 0 razy
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Składniki

6 osób
  • extra lean ground beefMięso450 g
  • onion (diced)Warzywa i owoce1 kawałek
  • garlic (minced)Warzywa i owoce3 kawałki
  • saltPrzyprawy3 g
  • black pepper (ground)Przyprawy1 g
  • marinara sauceSpiżarnia680 g
  • Italian seasoningPrzyprawy5 g
  • crushed red pepper (optional)Przyprawy1 g
  • low-sodium beef brothSpiżarnia960 ml
  • lasagna noodles (broken into pieces)Produkty zbożowe250 g
  • half and half (at room temperature)Nabiał180 ml
  • ricottaNabiał180 g
  • shredded Italian cheese blend (mozzarella, parmesan, provolone, fontina, asiago)Nabiał120 g
  • parsley (fresh or freeze-dried, for garnish)Warzywa i owoce3 g

na porcję

Wartości odżywcze

361kcal

Węglowodany
29 g
Białko
22 g
Tłuszcz
18 g
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Przybory

  • Patelnia
  • Garnek
  • Miska
  • Chochla

krok po kroku

Przygotowanie

  1. Brown the beef with onion and garlic

    • Brown the ground beef in a pan over medium-high heat.
    • Add the diced onion and minced garlic and cook until softened.
    • Season with salt and pepper, then flip and sear the other side.
    Krok 1

  2. Build the soup base

    • Add the marinara sauce, Italian seasoning and crushed red pepper.
    • Pour in the beef broth and stir well.
    • Bring the soup to a simmer.
    Krok 2

  3. Cook the lasagna noodles

    • Break the lasagna noodles into pieces and add them to the simmering soup.
    • Cook until the noodles are almost completely done.
    Krok 3

  4. Make the cheese topping

    • In a bowl, mix the ricotta with the shredded Italian cheese blend.
    • Set aside to serve on top of the soup.
    Krok 4

  5. Add the cream

    • Let the half and half come to room temperature so it doesn't break.
    • Stir it into the soup once the noodles are nearly cooked.
    Krok 5

  6. Serve

    • Ladle the soup into bowls.
    • Top each with a dollop of the cheese mixture.
    • Garnish with parsley and serve hot.
    Krok 6
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