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One-Pot Lasagna Soup
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One-Pot Lasagna Soup

50 minServes 6Nutri-Score C€€
from @hayleighluttmers29 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • olive oilPantry15 ml
  • onion (chopped)Produce1 piece
  • ground beefOther450 g
  • tomato pastePantry30 g
  • garlic (minced)Produce3 pieces
  • lasagna noodles (broken into pieces)Grains225 g
  • marinara saucePantry680 g
  • beef brothPantry950 ml
  • heavy creamDairy120 ml
  • salt (to taste)Spices5 g
  • black pepper (to taste)Spices3 g
  • garlic powderSpices3 g
  • onion powderSpices3 g
  • crushed red pepper flakesSpices2 g
  • oreganoSpices2 g
  • Italian seasoningSpices4 g
  • ricottaDairy425 g
  • mozzarella (shredded)Dairy60 g
  • Parmesan (grated)Dairy25 g
  • parsley (chopped)Produce10 g

per serving

Nutrition

432kcal

Carbs
35 g
Proteins
24 g
Fat
22 g

step by step

Method

  1. Sauté the onion

    • Heat the olive oil in a large pot over medium heat.
    • Add the chopped onion and cook until softened.
    Step 1

  2. Brown the beef

    • Add the ground beef and season to taste with salt, pepper, garlic powder, onion powder, crushed red pepper flakes, oregano and Italian seasoning.
    • Cook until browned.
    Step 2

  3. Add tomato paste and garlic

    • Stir in the tomato paste and minced garlic.
    • Cook for 2 minutes.
    Step 3

  4. Add marinara and broth

    • Add the marinara sauce and stir to combine.
    • Bring to a light simmer, then add the beef broth and season again to taste.
    Step 4

  5. Cook the noodles

    • Bring to a boil, then add the broken lasagna noodles.
    • Cover and cook until the noodles are tender.
    Step 5

  6. Finish with cream

    • Stir in the heavy cream.
    • Cover and simmer for about 20 minutes.
    Step 6

  7. Make the ricotta topping

    • Mix together the ricotta, mozzarella, Parmesan, parsley, salt and pepper.
    Step 7

  8. Serve

    • Serve the soup topped with a big scoop of the ricotta mixture.
    Step 8
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