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Lasagna Soup
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Lasagna Soup

45 minServes 6Nutri-Score C€€
from @westandwonderco1 import0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • ground beef (80/20 blend)Meat500 g
  • onion (diced)Produce1 piece
  • garlic (minced)Produce3 pieces
  • olive oil (for sautéing)Pantry15 ml
  • tomato pastePantry30 g
  • crushed tomatoes (canned)Pantry800 g
  • beef brothPantry1 litre
  • lasagna noodles (broken into pieces)Grains200 g
  • Italian seasoningSpices5 g
  • salt (to taste)Spices5 g
  • black pepper (to taste)Spices2 g
  • ricottaDairy250 g
  • parmesan (grated)Dairy50 g
  • mozzarella (shredded)Dairy150 g
  • basil (chopped, for garnish)Produce10 g

per serving

Nutrition

422kcal

Carbs
29 g
Proteins
28 g
Fat
22 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • wooden spoon

step by step

Method

  1. Brown the beef

    • Heat the olive oil in a Dutch oven over medium-high heat.
    • Add the ground beef and cook, breaking it up, until browned.
    • Add the diced onion and cook until softened.
    Step 1

  2. Build the flavor base

    • Stir in the minced garlic and tomato paste.
    • Cook until the paste darkens slightly and smells fragrant.
    Step 2

  3. Add the liquids and seasonings

    • Pour in the crushed tomatoes and beef broth.
    • Season with the Italian seasoning, salt and black pepper.
    • Stir everything together and bring to a simmer.
    Step 3

  4. Cook the noodles

    • Add the broken lasagna noodles to the simmering soup.
    • Cook, stirring occasionally, until the noodles are tender.
    Step 4

  5. Make the cheese topping

    • Mix the ricotta with half of the grated parmesan in a bowl.
    • Season lightly with salt and pepper.
    Step 5

  6. Finish and serve

    • Ladle the soup into bowls.
    • Top each bowl with a dollop of the ricotta mixture, shredded mozzarella and the remaining parmesan.
    • Garnish with chopped basil and serve hot.
    Step 6
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