Main
Lasagna Soup
45 minServes 4Nutri-Score C€€
C
45 min
45 minLasagna Soup
what you need
Ingredients
ground beef (minced)Meat400 g
onion (finely chopped)Produce1 piece
garlic (minced)Produce3 pieces
tomato passata (canned)Pantry700 ml- vegetable broth (hot)Pantry800 ml
lasagna sheets (broken into pieces)Grains200 g
Italian seasoning (dried herbs)Spices5 g
olive oilPantry15 ml
saltSpices5 g
black pepper (ground)Spices2 g
mozzarella (grated)Dairy150 g
parmesan (grated)Dairy50 g
ricottaDairy150 g
per serving
Nutrition
541kcal
- Carbs
- 44 g
- Proteins
- 33 g
- Fat
- 26 g
what you’ll use
Tools
Stockpot
Frying pan
Ladle
step by step
Method
- Step 1
Brown the beef
- Heat the olive oil in a stockpot and add the ground beef.
- Cook until browned, breaking it up with a spoon.
- Add the onion and garlic and cook until softened.
- Step 2
Build the soup
- Pour in the tomato passata and the hot broth.
- Season with the Italian seasoning, salt and black pepper.
- Bring to a simmer.
- Step 3
Cook the lasagna sheets
- Add the broken lasagna sheets to the simmering soup.
- Cook, stirring occasionally, until the pasta is tender.
- Step 4
Add the cheeses
- Stir in the ricotta and parmesan until melted.
- Scatter the mozzarella over the top and let it melt before serving.
most cooked first