Main
Lasagna Soup
50 minServes 6Nutri-Score C€€
C
50 min
50 minLasagna Soup
what you need
Ingredients
olive oilPantry15 ml
ground beefMeat500 g
onion (diced)Produce1 piece
garlic (minced)Produce3 pieces
tomato pastePantry30 g
crushed tomatoesPantry800 g- vegetable brothPantry1 litre
dried oreganoSpices2 g- dried basilSpices2 g
saltSpices5 g
black pepper (ground)Spices2 g
lasagna sheets (broken into pieces)Grains200 g
ricottaDairy250 g
parmesan (grated)Dairy60 g
mozzarella (shredded)Dairy150 g
fresh basil (torn)Produce10 g
per serving
Nutrition
432kcal
- Carbs
- 32 g
- Proteins
- 28 g
- Fat
- 22 g
what you’ll use
Tools
Stockpot
Frying pan
wooden spoon
step by step
Method
- Step 1
Brown the beef
- Heat the olive oil in a stockpot over medium heat.
- Add the ground beef and cook until browned, breaking it up as it cooks.
- Step 2
Build the base
- Add the onion and garlic and cook until softened.
- Stir in the tomato paste and cook briefly until darkened.
- Step 3
Simmer the soup
- Pour in the crushed tomatoes and vegetable broth.
- Season with oregano, basil, salt and pepper.
- Bring to a boil, then reduce the heat and simmer.
- Step 4
Cook the pasta
- Add the broken lasagna sheets to the simmering soup.
- Cook until the pasta is tender, stirring occasionally so it does not stick.
- Step 5
Add the cheeses
- Stir the ricotta and parmesan into the soup until melted and creamy.
- Scatter the mozzarella over the top and let it melt.
- Step 6
Serve
- Ladle the soup into bowls.
- Top with torn fresh basil.
most cooked first