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Easy Lasagna Soup
50 minServes 8Nutri-Score C€€
C
50 min
50 minEasy Lasagna Soup
recipe by
Stephanie Padilla - Lifestyle
@myblissfulhome
3 recipes
3 imports
0 cooked
what you need
Ingredients
ground beefMeat450 g- ground sausageMeat450 g
garlic (minced)Produce4 pieces
onion (minced)Produce1 piece
sun-dried tomatoes (chopped)Pantry60 g- crushed tomatoes (canned)Pantry1.2 kg
waterOther500 ml- tomato pureePantry30 ml
white wineBeverages120 ml
ricotta cheeseDairy250 g
eggDairy1 piece
Parmesan cheese (grated)Dairy50 g
mozzarella (grated or in chunks)Dairy150 g
fresh parsley (chopped)Produce10 g
nutmeg (grated)Spices1 g
saltSpices5 g
black pepperSpices2 g
per serving
Nutrition
349kcal
- Carbs
- 12 g
- Proteins
- 22 g
- Fat
- 24 g
what you’ll use
Tools
Stockpot
Frying pan
Mixing bowl
Oven
step by step
Method
- Step 1
Brown the meat
- Heat a large pot and brown the ground beef and ground sausage, breaking them up.
- Add the minced onion, garlic and chopped sun-dried tomatoes and cook until softened.
- Step 2
Build the sauce
- Pour in the white wine and let it reduce slightly.
- Add the crushed tomatoes, water and tomato puree.
- Season with salt and pepper and simmer the soup.
- Step 3
Make the ricotta topping
- In a bowl, mix the ricotta, egg, Parmesan, half of the mozzarella, parsley and nutmeg.
- Season with salt and pepper.
- Step 4
Assemble and bake the mini bowls
- Ladle the soup into small oven-safe bowls.
- Spoon the ricotta mixture on top and add a chunk of mozzarella.
- Bake just until the cheese melts.
- Step 5
Alternative serving
- Skip the oven and stir the ricotta mixture and remaining mozzarella directly into the pot.
- Serve hot.
most cooked first