Main
Lasagna Soup
50 minServes 6Nutri-Score C€€
C
50 min
50 minLasagna Soup
what you need
Ingredients
olive oilPantry15 ml
Italian sausage (casings removed)Meat450 g
onion (diced)Produce1 piece
garlic (minced)Produce4 pieces
tomato pastePantry30 g
crushed tomatoesPantry800 g- chicken brothPantry1 litre
dried oreganoSpices2 g- dried basilSpices2 g
saltSpices3 g
black pepper (ground)Spices1 g
lasagna sheets (broken into pieces)Grains250 g
ricottaDairy250 g
parmesan (grated)Dairy60 g
mozzarella (shredded)Dairy150 g
fresh basil (torn)Produce10 g
per serving
Nutrition
398kcal
- Carbs
- 29 g
- Proteins
- 22 g
- Fat
- 22 g
what you’ll use
Tools
Stockpot
Frying pan
wooden spoon
step by step
Method
- Step 1
Brown the sausage
- Heat the olive oil in a stockpot over medium heat.
- Add the sausage and cook, breaking it up, until browned.
- Step 2
Soften the aromatics
- Add the onion and cook until softened.
- Stir in the garlic and tomato paste and cook until fragrant.
- Step 3
Build the broth
- Pour in the crushed tomatoes and chicken broth.
- Season with oregano, basil, salt and pepper and bring to a simmer.
- Step 4
Cook the lasagna sheets
- Add the broken lasagna sheets to the simmering soup.
- Cook until the pasta is tender, stirring occasionally.
- Step 5
Finish with the cheeses
- Stir the ricotta and parmesan into the soup.
- Top with mozzarella and fresh basil and serve.