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Creamy Lasagna Soup
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Creamy Lasagna Soup

45 minServes 6Nutri-Score C€€
from @cristiiicarrillo14 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • olive oilPantry15 ml
  • ground beefMeat500 g
  • onion (diced)Produce1 piece
  • garlic (minced)Produce3 pieces
  • tomato pastePantry30 g
  • crushed tomatoesPantry800 g
  • beef brothPantry1 litre
  • dried oreganoSpices5 g
  • dried basilSpices5 g
  • saltSpices5 g
  • black pepper (ground)Spices2 g
  • lasagna sheets (broken into pieces)Grains250 g
  • heavy creamDairy200 ml
  • parmesan (grated)Dairy60 g
  • mozzarella (shredded)Dairy150 g
  • fresh basil (torn)Produce10 g

per serving

Nutrition

314kcal

Carbs
13 g
Proteins
21 g
Fat
20 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • wooden spoon

step by step

Method

  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.
    Step 1

  2. Soften the aromatics

    • Add the onion and cook until softened.
    • Stir in the garlic and cook until fragrant.
    Step 2

  3. Build the tomato base

    • Stir in the tomato paste and cook briefly.
    • Add the crushed tomatoes, beef broth, oregano, basil, salt and pepper.
    • Bring to a boil, then reduce the heat and simmer.
    Step 3

  4. Cook the lasagna sheets

    • Add the broken lasagna sheets to the simmering soup.
    • Cook until the pasta is tender, stirring occasionally so it does not stick.
    Step 4

  5. Make it creamy

    • Reduce the heat to low and stir in the heavy cream.
    • Add the parmesan and mozzarella and stir until melted and smooth.
    Step 5

  6. Serve

    • Ladle the soup into bowls.
    • Top with fresh basil and extra parmesan.
    Step 6
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