Main
Lasagna Soup
45 minServes 6Nutri-Score C€€
C
45 min
45 minLasagna Soup
what you need
Ingredients
ground beefMeat454 g
yellow onion (diced)Produce0.5 pieces
garlic (minced)Produce4 pieces
butterDairy28 g
lasagna noodles (broken into pieces)Grains225 g
tomato pastePantry30 g
marinara saucePantry794 g- beef brothPantry946 ml
heavy creamDairy120 ml- fresh parsley (chopped)Produce15 g
- Parmesan cheese (grated)Dairy40 g
- mozzarella cheese (shredded)Dairy60 g
- fresh basil (chopped)Produce10 g
saltSpices3 g
black pepperSpices2 g
Creole seasoningSpices6 g- red pepper flakesSpices2 g
paprikaSpices3 g- Italian seasoningSpices4 g
oreganoSpices3 g- adobo seasoningSpices3 g
- ricottaDairy250 g
per serving
Nutrition
378kcal
- Carbs
- 22 g
- Proteins
- 24 g
- Fat
- 22 g
what you’ll use
Tools
Stockpot
Mixing bowl
step by step
Method
- Step 1
Sauté the aromatics
- In a large pot over medium-low heat, melt the butter.
- Sauté the onion until translucent, then add the garlic.
- Once the garlic is fragrant, add the ground beef.
- Step 2
Brown the beef and build the sauce
- Season the ground beef and cook until browned.
- Add the tomato paste and mix with the beef.
- Cook for 3-4 min, then add the marinara sauce.
- Step 3
Add broth and noodles
- Once the marinara simmers, add the beef broth and bring the heat to medium-high.
- When the meat sauce boils, add the broken lasagna pieces.
- Cover and cook.
- Step 4
Finish the soup
- Stir in the heavy cream, Parmesan and mozzarella.
- Add a second round of the same seasonings, a little less than before.
- Mix, then add the fresh parsley and fresh basil.
- Cover and let simmer on low.
- Step 5
Make the ricotta mixture
- In a small bowl, combine ricotta, mozzarella and Parmesan.
- Add fresh basil and mix.
- Step 6
Serve
- Serve the lasagna soup with the ricotta mixture.
- Garnish with parsley and Parmesan.