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Creamy Lasagna Soup
Everything you love about lasagna in one bowl: a savoury beef-and-tomato broth studded with torn pasta sheets and a spoonful of ricotta. Thirty minutes on the stove instead of hours in the oven..
Cook time
35 min
Servings
4
Ingredients
10
Nutrition
per serving420 kcal
Calories
26 g
Protein
18 g
Fat
38 g
Carbs
Ingredients
For 4 servings
Instructions
- 1
Finely dice the onion and garlic. Heat the olive oil in a large pot and brown the ground meat, breaking it up, until it takes on colour.
- 2
Add the onion and garlic and soften briefly, then stir in the tomato paste and let it toast for a minute.
- 3
Pour in the chopped tomatoes and stock, season with salt and pepper, and bring to a boil.
- 4
Snap the lasagna sheets into rough pieces, drop them into the simmering soup and cook over medium heat until tender, stirring now and then.
- 5
Ladle the soup into bowls, top each with a dollop of ricotta and scatter with torn basil.
