Main
Lasagna Soup
45 minServes 6Nutri-Score C€€
C
45 min
45 minLasagna Soup
what you need
Ingredients
Italian sausage (casings removed)Meat450 g
onion powderSpices2.5 g
garlic powderSpices2.5 g
paprikaSpices2.5 g
oregano (dried)Spices2.5 g
black pepper (ground)Spices2.5 g- dried basilSpices2.5 g
- red pepper flakesSpices2.5 g
saltSpices2.5 g
yellow onion (diced)Produce1 piece
garlic (minced)Produce4 pieces
tomato pastePantry30 g- tomato saucePantry680 g
chicken brothPantry960 ml
heavy creamDairy120 ml
lasagna sheets (broken into pieces)Grains10 pieces
mozzarella (shredded)Dairy200 g
parsley (fresh, chopped)Produce10 g
basil (fresh, chopped)Produce10 g- whole milk ricottaDairy250 g
parmesan (grated)Dairy40 g- nutmeg (ground)Spices1 g
per serving
Nutrition
328kcal
- Carbs
- 16 g
- Proteins
- 18 g
- Fat
- 22 g
what you’ll use
Tools
Stockpot
Frying pan
Mixing bowl
step by step
Method
- Step 1
Season and brown the sausage
- Sauté the Italian sausage with onion powder, garlic powder, paprika, oregano, black pepper, dried basil, red pepper flakes and salt.
- When the sausage is no longer pink, remove it from the pan and reserve.
- Step 2
Sauté the onion and garlic
- Sauté the diced yellow onion for a few minutes.
- Add the minced garlic and cook until soft and fragrant.
- Step 3
Add the tomato paste
- Stir in the tomato paste and cook until it turns a deeper red.
- Step 4
Build the soup
- Add the tomato sauce, chicken broth and heavy cream and stir.
- Return the ground sausage to the pot and bring to a soft boil.
- Step 5
Cook the lasagna sheets
- Add the broken lasagna sheets and cook until the pasta is fully cooked.
- Step 6
Finish the soup
- Add the shredded mozzarella, fresh parsley and basil and mix everything together.
- Step 7
Make the ricotta topping
- Mix the whole milk ricotta with parmesan, salt, pepper, nutmeg and oregano.
- Step 8
Serve
- Ladle the soup into bowls and add dollops of the ricotta mixture.