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Lasagna Soup
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Lasagna Soup

50 minServes 6Nutri-Score C€€
from @chacekitchen1 import0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • olive oilPantry15 ml
  • Italian sausage (casings removed)Meat450 g
  • onion (diced)Produce1 piece
  • garlic (minced)Produce8 pieces
  • tomato pastePantry90 g
  • crushed tomatoes (canned)Pantry680 g
  • crushed Calabrian chiliPantry30 g
  • sun dried tomatoes (minced)Pantry30 g
  • chicken bouillonPantry30 g
  • waterOther1.4 litres
  • heavy creamDairy240 ml
  • lasagna sheets (broken into pieces)Grains450 g
  • mozzarella cheese (shredded)Dairy100 g
  • fresh parsley (chopped)Produce15 g
  • fresh basil (chopped)Produce15 g
  • oregano (dried)Spices1 g
  • dried parsleySpices1 g
  • Italian seasoningSpices2 g
  • dried basilSpices1 g
  • saltSpices3 g
  • black pepperSpices1 g
  • ricotta cheeseDairy250 g
  • mozzarella cheese (shredded, for the ricotta mixture)Dairy60 g
  • parmesan (shredded, for the ricotta mixture)Dairy40 g
  • Italian seasoning (for the ricotta mixture)Spices1 g
  • salt (for the ricotta mixture)Spices1 g
  • black pepper (for the ricotta mixture)Spices1 g

per serving

Nutrition

374kcal

Carbs
22 g
Proteins
18 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Mixing bowl
  • wooden spoon

step by step

Method

  1. Make the ricotta topping

    • Mix the ricotta, mozzarella, parmesan, Italian seasoning, salt and pepper in a bowl.
    • Adjust the seasoning to taste and set aside.
    Step 1

  2. Brown the sausage

    • Heat the olive oil in a large pot over medium-high heat.
    • Add the Italian sausage and brown, stirring and crumbling it.
    Step 2

  3. Sauté the aromatics

    • Add the diced onion once the sausage is almost cooked through and sauté for a few minutes.
    • Add the garlic and cook for another minute, stirring so it does not burn.
    Step 3

  4. Bloom the tomato paste and seasonings

    • Stir in the tomato paste, Calabrian chili, sun dried tomatoes and dried seasonings.
    • Sauté for a few minutes, stirring frequently, until the tomato paste darkens slightly.
    Step 4

  5. Build the broth

    • Stir in the chicken bouillon for another minute.
    • Add the crushed tomatoes and the water, bring to a boil, then reduce to a simmer, cover and cook.
    Step 5

  6. Add the cream and lasagna

    • Stir in the heavy cream and make sure the soup is at a low boil.
    • Break up the lasagna sheets, add them to the pot and cook until al dente.
    Step 6

  7. Finish with herbs and cheese

    • When the pasta has about a minute left, stir in the fresh parsley, fresh basil and shredded mozzarella.
    • Cook until the mozzarella is melted.
    Step 7

  8. Serve

    • Ladle the soup into bowls.
    • Top each serving with a dollop of the ricotta mixture and some freshly grated parmesan.
    Step 8
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