Main
Creamy Lasagna Soup
45 minServes 6Nutri-Score C€€
C
45 min
45 minCreamy Lasagna Soup
what you need
Ingredients
extra lean ground beefMeat450 g
onion (diced)Produce1 piece
garlic (minced)Produce3 pieces
saltSpices3 g
black pepper (ground)Spices1 g
marinara saucePantry680 g
Italian seasoningSpices5 g- crushed red pepper (optional)Spices1 g
- low-sodium beef brothPantry960 ml
lasagna noodles (broken into pieces)Grains250 g
half and half (at room temperature)Dairy180 ml- ricottaDairy180 g
- shredded Italian cheese blend (mozzarella, parmesan, provolone, fontina, asiago)Dairy120 g
parsley (fresh or freeze-dried, for garnish)Produce3 g
per serving
Nutrition
361kcal
- Carbs
- 29 g
- Proteins
- 22 g
- Fat
- 18 g
what you’ll use
Tools
Frying pan
Stockpot
Mixing bowl
Ladle
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 6
Serve
- Ladle the soup into bowls.
- Top each with a dollop of the cheese mixture.
- Garnish with parsley and serve hot.
most cooked first