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Home Lasagne soep

Soup Italian Comfort food Weeknight Family Pasta

Imagine: all the flavors of a classic lasagna, but served warm and spoonable in a deep bowl. That's lasagna soup. You don't need a baking dish or complicated layers, because everything comes together in your soup pot. Broken lasagne sheets, a rich tomato sauce with minced beef, and a generous spoonful of ricotta on top. On the table in 40 minutes and everyone will want more.

x_ckl_recipe_markerLasagna soup Lasagna soup combines the rich flavors of classic lasagna with the ease of a soup. Perfect for a weeknight or a cozy dinner with friends. How to make lasagna soup? Main course Italian 4 servings 10 min 40 min

Heat a splash of olive oil in a large soup pot over medium heat. Add the onion and garlic and sauté for about 3 minutes until soft and translucent.
Add the minced beef and crumble it as it cooks. Season with salt, pepper, dried oregano and dried basil.
Stir in the tomato paste and cook for 1 minute. Then add the peeled tomatoes and roughly crush them with a spoon.
Pour in the beef broth and bring everything to a boil. Taste and adjust seasoning with salt and pepper as needed.
Break the lasagne sheets into large pieces, about 4 to 5 cm, and add them to the soup. Cook until tender according to the package instructions, about 8 to 10 minutes. Stir regularly so they don't stick together.
Meanwhile, mix the ricotta in a small bowl with a pinch of salt and pepper. Grate a little nutmeg over it and stir everything together.
Ladle the soup into deep plates or bowls. Top each serving with a generous spoonful of the ricotta mixture and sprinkle with freshly grated Parmesan and some fresh basil leaves. Serve immediately.

Soup Italian Comfort food Weeknight Family Pasta 2 tbsp olive oil 1 onion, finely chopped 3 cloves garlic, finely chopped 500 g minced beef 2 tbsp tomato paste 1 can peeled tomatoes (400 g) 1.5 liters beef broth 200 g lasagne sheets (broken into pieces) 1 tsp dried oregano 1 tsp dried basil Salt and pepper to taste 250 g ricotta Pinch of nutmeg 50 g freshly grated Parmesan Handful of fresh basil leaves Large soup pot Wooden spoon Grater Small mixing bowl Ladle Deep plates or bowls Soup pan stock-pots Mixing Bowl mixing-bowl Deep plates deep-plate Pressing & Grating pressing-and-grating Beka Soup Pot Maestro Stainless Steel with lid ø 24 cm / 7.4 liters - suitable for all heat sources Beka Soeppan Cooking Soup pot - Black - ø 24 cm / 8 liters Cookinglife ["Soup pot"] Sola Soup pot Diamond - Induction suitable - ø 24 cm / 5.5 liters Sola Soeppan Creamy gnocchi with gorgonzola, spinach and walnuts foodies-romige-gnocchi-met-gorgonzola-spinazie-en-walnoten Creamy tomato and bell pepper soup foodies-romige-tomaten-paprikasoep-2 Homemade Spätzle with brown butter and sage foodies-zelfgemaakte-spatzle-met-bruin-boter-en-salie Gluten-free risotto with mushrooms and truffle oil foodies-glutenvrije-risotto-met-paddenstoelen-en-truffelolie

Recipe

Lasagna soup

Lasagna soup combines the rich flavors of classic lasagna with the ease of a soup. Perfect for a weeknight or a cozy dinner with friends.

Course	Main course
Kitchen	Italian
Servings	4 servings

Preparation time

Preparation time	10 min
Total	40 min

Equipment

Large soup pot
Wooden spoon
Grater
Small mixing bowl
Ladle
Deep plates or bowls

Ingredients

2 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, finely chopped
500 g minced beef
2 tbsp tomato paste
1 can peeled tomatoes (400 g)
1.5 liters beef broth
200 g lasagne sheets (broken into pieces)
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
250 g ricotta
Pinch of nutmeg
50 g freshly grated Parmesan
Handful of fresh basil leaves

How to make lasagna soup?

Heat a splash of olive oil in a large soup pot over medium heat. Add the onion and garlic and sauté for about 3 minutes until soft and translucent.
Add the minced beef and crumble it as it cooks. Season with salt, pepper, dried oregano and dried basil.
Stir in the tomato paste and cook for 1 minute. Then add the peeled tomatoes and roughly crush them with a spoon.
Pour in the beef broth and bring everything to a boil. Taste and adjust seasoning with salt and pepper as needed.
Break the lasagne sheets into large pieces, about 4 to 5 cm, and add them to the soup. Cook until tender according to the package instructions, about 8 to 10 minutes. Stir regularly so they don't stick together.
Meanwhile, mix the ricotta in a small bowl with a pinch of salt and pepper. Grate a little nutmeg over it and stir everything together.
Ladle the soup into deep plates or bowls. Top each serving with a generous spoonful of the ricotta mixture and sprinkle with freshly grated Parmesan and some fresh basil leaves. Serve immediately.

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A good soup pot really makes a difference with this dish. You need enough room to cook the pasta properly without it boiling over. Choose a pot with a sturdy base so the sauce doesn't burn and the heat is distributed evenly. You can taste the difference in the final result.

Leftovers store easily in the fridge. Keep in mind that the lasagne sheets will continue to absorb the broth, so add a splash of extra water or stock when reheating. Even better the next day, as the flavors have had time to meld.

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