Main
Lasagna Soup
45 minServes 4Nutri-Score C€€
C
45 min
45 minLasagna Soup
what you need
Ingredients
ground beef (browned)Meat450 g
onion (diced)Produce1 piece
garlic (minced)Produce3 pieces
tomato pastePantry30 g
crushed tomatoesPantry800 g- beef brothPantry1 litre
Italian seasoningSpices5 g
lasagna sheets (broken into pieces)Grains200 g
mozzarella (shredded)Dairy200 g
parmesan (grated)Dairy50 g
basil (chopped)Produce10 g
olive oilPantry15 ml
saltSpices5 g
black pepperSpices2 g
per serving
Nutrition
556kcal
- Carbs
- 44 g
- Proteins
- 36 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.
- Brown the beef, breaking it up, then add the onion and garlic and cook until softened.
- Step 2
Build the soup base
- Stir in the tomato paste and Italian seasoning and cook briefly.
- Pour in the crushed tomatoes and beef broth, season with salt and pepper and bring to a simmer.
- Step 3
Cook the lasagna sheets
- Add the broken lasagna sheets to the simmering soup.
- Cook until the pasta is tender and the soup has thickened.
- Step 4
Add the cheese
- Stir in the parmesan and part of the mozzarella until melted.
- Taste and adjust the seasoning.
- Step 5
Plate and serve
- Ladle the soup into a big bowl.
- Top with more mozzarella and fresh basil and serve with Texas toast.
most cooked first