Main
Lasagna Soup
45 minServes 4Nutri-Score C€€
C
45 min
45 minLasagna Soup
what you need
Ingredients
ground beef (minced)Meat500 g
onion (diced)Produce1 piece
garlic (minced)Produce3 pieces
tomato passata (canned)Pantry700 ml
tomato pastePantry30 g- beef stockPantry700 ml
lasagna sheets (broken into pieces)Grains150 g
Italian seasoningSpices5 g
olive oilPantry15 ml
saltSpices5 g
black pepper (ground)Spices2 g
ricottaDairy200 g
parmesan (grated)Dairy50 g
mozzarella (shredded)Dairy150 g
basil (chopped)Produce10 g
per serving
Nutrition
511kcal
- Carbs
- 33 g
- Proteins
- 36 g
- Fat
- 26 g
what you’ll use
Tools
Dutch oven
Frying pan
Mixing bowl
Ladle
step by step
Method
- Step 1
Brown the beef
- Heat the olive oil in a Dutch oven over medium-high heat.
- Add the ground beef and cook until browned, breaking it up with a spoon.
- Season with salt and black pepper.
- Step 2
Build the base
- Add the onion and cook until softened.
- Stir in the garlic and tomato paste and cook until fragrant.
- Add the Italian seasoning.
- Step 3
Simmer the soup
- Pour in the tomato passata and beef stock.
- Bring to a boil, then lower the heat and simmer.
- Step 4
Cook the lasagna sheets
- Add the broken lasagna sheets to the pot.
- Cook until tender, stirring so they don't stick, keeping the soup thick rather than too soupy.
- Step 5
Make the cheese topping
- Mix the ricotta with half of the parmesan in a bowl.
- Season with salt and black pepper.
- Step 6
Serve
- Ladle the soup into bowls.
- Top with dollops of the ricotta mixture, shredded mozzarella and the remaining parmesan.
- Finish with fresh basil.