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Lasagna Soup
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Lasagna Soup

40 minServes 6Nutri-Score C€€
from @_miriamgreen10 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • yellow onion (small, chopped)Produce1 piece
  • garlic (cloves, minced)Produce4 pieces
  • green bell pepper (small, diced)Produce0.5 pieces
  • ground beefMeat227 g
  • hot Italian sausage (casings removed)Meat227 g
  • adobo seasoningSpices5 g
  • Italian seasoningSpices5 g
  • black pepper (ground)Spices2 g
  • tomato pastePantry15 ml
  • waterOther960 ml
  • tomato saucePantry680 g
  • lasagna sheets (broken into pieces)Grains7 pieces
  • chicken bouillonPantry8 g
  • ricotta cheeseDairy425 g
  • prosciutto (chopped)Meat60 g
  • mozzarella cheese (shredded, divided)Dairy150 g
  • parsley (chopped)Produce10 g
  • saltSpices4 g
  • heavy creamDairy120 ml
  • fresh basil (torn)Produce10 g

per serving

Nutrition

328kcal

Carbs
16 g
Proteins
18 g
Fat
22 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Mixing bowl

step by step

Method

  1. Brown the meat and vegetables

    • Cook the onion, garlic and green bell pepper in a pot until softened.
    • Add the ground beef and hot Italian sausage and brown, breaking it up.
    • Season with adobo, Italian seasoning and black pepper, then stir in the tomato paste.
    Step 1

  2. Build the soup

    • Pour in the water and tomato sauce.
    • Add the broken lasagna sheets and the chicken bouillon.
    Step 2

  3. Simmer the soup

    • Cover and bring to a boil.
    • Cook until the noodles reach your desired tenderness.
    Step 3

  4. Make the ricotta mixture

    • Combine the ricotta cheese, prosciutto, mozzarella, parsley, salt and black pepper in a bowl.
    Step 4

  5. Finish the soup

    • Turn off the heat and stir in the heavy cream and a handful of mozzarella.
    • Top with the ricotta mixture and fresh basil.
    Step 5
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