Lasagna Soup

Ingredients

• 1 tbsp olive oil (for sautéing)
• 0.5 onion (diced)
• 2 clove garlic (minced)
• 250 g ground beef (or Italian sausage)
• 1 tbsp tomato puree (double concentrated (Mutti))
• 400 g tomato sauce (passata or crushed tomatoes)
• 500 ml vegetable stock (or chicken stock)
• 4 lasagna sheets (broken into bite-sized pieces)
• 60 ml double cream (heavy cream)
• chilli flakes (to taste)
• salt (to taste)
• black pepper (to taste)
• 2 tbsp ricotta cheese (for topping)
• parmesan cheese (grated, for topping)

Steps

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat.

2. 2

   Add the diced onion and minced garlic to the pot and sauté until softened and fragrant.

3. 3

   Add the ground beef to the pot, breaking it up with a spoon, and cook until browned.

4. 4

   Stir in the double concentrated tomato puree and cook for 1-2 minutes to deepen the flavor.

5. 5

   Pour in the tomato sauce and vegetable stock, stirring to combine.

6. 6

   Season with salt, black pepper, and chilli flakes to taste.

7. 7

   Break the lasagna sheets into bite-sized pieces and add them directly into the pot.

8. 8

   Simmer the soup until the pasta is tender, stirring occasionally to prevent sticking.

9. 9

   Stir in the double cream to create a rich, creamy consistency.

10. 10

    Serve hot in bowls, topped with a dollop of ricotta cheese and a sprinkle of grated parmesan.

Notes

The creator uses Mutti Double Concentrated Tomato Puree and Biona Organic Lasagne Sheets. Adjust the amount of stock if you prefer a thinner or thicker consistency.

Nutrition per serving

• lasagna
• soup
• dinner
• comfort food
• one-pot
• easy recipe
• fall
• cozy