Soup Pasta Main Course Italian

This lasagna soup is perfect for anyone craving the taste of lasagna, but quicker and in a bowl. Hearty, creamy, and wonderfully warming.

Recipe

Lasagna soup

All the flavours of lasagna in an easy and quick soup version.

Course	Main course
Kitchen	Italian
Servings	4

Preparation time

Preparation time	15
Total	40

Equipment

Large soup pot
Wooden spoon
Knife and cutting board

Ingredients

2 tbsp olive oil
1 onion, chopped
2 cloves garlic, finely chopped
300 g ground beef
2 carrots, diced
1 red bell pepper, diced
2 stalks celery, diced
2 tbsp tomato puree
1 can diced tomatoes (400 g)
1 litre stock (vegetable or beef)
1 tsp oregano
1 tsp basil
1 bay leaf
6–8 lasagna sheets, broken
100 g spinach (optional)
100 g ricotta or mascarpone
50 g Parmesan cheese
Salt and pepper

Lasagna soup

Heat olive oil in a large pan and sauté the onion and garlic.
Add the ground meat and cook with a spatula until cooked through and crumbly.
Add the carrot, bell pepper, and celery and cook briefly.
Stir in the tomato paste and add the diced tomatoes, stock, oregano, basil, and bay leaf. Simmer gently for 15 minutes.
Break the lasagna sheets into pieces and cook until cooked through (10–12 minutes), stirring regularly.
Stir in the spinach until wilted. Season with salt and pepper.
Serve with a spoonful of ricotta or mascarpone and a sprinkle of Parmesan cheese.

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