Lasagna Soup
Equipment
Ingredients
Ingredients
ground beef (raw)
500 g
onion (diced)
1 piece
garlic cloves (minced)
3 piece
tomato sauce (canned)
800 g
diced tomatoes (canned)
400 g
beef broth (liquid)
1.2 l
lasagna noodles (broken)
200 g
ricotta cheese
250 g
mozzarella cheese (shredded)
150 g
parmesan cheese (grated)
50 g
olive oil
30 ml
Italian seasoning
15 g
salt
5 g
black pepper
2 g
Instructions
Prepare ingredients
Dice onion and mince garlic cloves. Break lasagna noodles into bite-sized pieces.
Brown the meat
Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it up with a spoon.
Cook aromatics
Add diced onion and minced garlic to the pot. Cook until onion becomes translucent.
Add liquids and seasonings
Pour in tomato sauce, diced tomatoes, and beef broth. Add Italian seasoning, salt, and pepper. Bring to a boil.
Cook pasta
Add broken lasagna noodles to the soup. Reduce heat to medium-low and simmer until pasta is tender.
Finish and serve
Remove from heat. Stir in ricotta cheese until melted. Ladle into bowls and top with mozzarella and parmesan.
Original recipe
Storage
Store cheese toppings separately to maintain texture. Add a splash of broth when reheating to restore consistency.
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