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Home Lasagna soup

Lasagna soup

Name: Lasagna soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 onion, finely chopped; 3 garlic cloves, finely chopped; 400 g minced beef; 2 tbsp tomato paste; 400 g peeled tomatoes (canned); 1 liter beef stock; 150 g lasagna sheets (dry, no pre-cooking); 2 tsp dried Italian herbs; 1 tsp salt; 1/2 tsp black pepper; 200 g ricotta; 125 g grated mozzarella; a handful of fresh basil leaves

Soup Italian Comfort food Weeknight Family Winter

Lasagna soup gives you everything you love about lasagna: the tomato sauce, the minced meat, the creamy ricotta and the melting cheese. But you don't have to layer anything or wait an hour. Everything comes together in a single Dutch oven, and thanks to the thick base and even heat retention the sauce simmers into something deep and flavorful in no time. This recipe is honest, quick and guaranteed to make everyone at the table happy.

x_ckl_recipe_markerLasagna soup Lasagna soup combines the rich, savory flavors of classic lasagna with the convenience of a soup. Perfect for a weeknight or a cozy Sunday lunch. How to make lasagna soup? Main course Italian 4 servings 10 min 3 uur 30 min 35 min

Heat 2 tablespoons of olive oil in the Dutch oven over medium heat (about 160°C if you're using an induction hob with settings, or a steady, moderately high gas flame). Add the onion and gently cook for 3 minutes. Then add the garlic and cook for another minute. The onion may take on a little color — that adds extra depth to the soup.
Add the minced beef and cook, breaking it up, over medium heat. Stir continuously so no large lumps form. This takes about 5 minutes. Season with salt, pepper and the dried Italian herbs.
Stir the tomato paste through the mince and cook it for 2 minutes over medium heat. Briefly frying the paste removes its raw, acidic edge and makes the final flavor rounder and fuller.
Add the peeled tomatoes and roughly crush them with a wooden spoon. Pour in the beef stock and bring everything to a boil over high heat. As soon as the soup boils, turn the heat down to low.
Break the lasagna sheets into large pieces of about 4 by 4 centimeters and add them to the soup. Stir well so they don't stick together. Uncooked (dry) lasagna sheets work best here: they contain more starch, which slightly thickens the soup.
Let the soup simmer on low heat with the lid half-on for 12 to 15 minutes. Stir every few minutes so the pasta cooks evenly and doesn't stick to the bottom. The pasta is done when it's soft but still slightly firm to the bite.
Taste the soup and adjust seasoning with extra salt, pepper or a pinch of sugar if the tomatoes are too acidic.
Ladle the soup into deep bowls. Spoon a generous tablespoon of ricotta into the center of each bowl, sprinkle with grated mozzarella and add a few fresh basil leaves. Serve immediately, as the pasta will continue to cook in the hot soup.

Soup Italian Comfort food Weeknight Family Winter 2 tbsp olive oil 1 onion, finely chopped 3 garlic cloves, finely chopped 400 g minced beef 2 tbsp tomato paste 400 g peeled tomatoes (canned) 1 liter beef stock 150 g lasagna sheets (dry, no pre-cooking) 2 tsp dried Italian herbs 1 tsp salt 1/2 tsp black pepper 200 g ricotta 125 g grated mozzarella a handful of fresh basil leaves Dutch oven with lid Wooden spoon Ladle Chopping board Knife Deep bowls Casserole casserole Chopping Board chopping-board Bowls bowls-1 Soup spoon ladles Alva Casserole - Dutch Oven - Nori - Cast Iron ø 26 cm - Enameled non-stick coating + Free Handles Alva Braadpan Cosy & Trendy Casserole Fontestic Cast Iron Amber Gold Ø 28 cm / 6.8 Liter - Enamelled Cosy & Trendy Braadpan Slow-braised beef stew with red wine and winter vegetables foodies-slow-braised-beef-stew-with-red-wine-and-winter-vegetables Endive stamppot with crispy bacon foodies-endive-stamppot-with-crispy-bacon Stamppot Hutspot foodies-stamppot-hutspot Braised beef with red wine and winter vegetables foodies-braised-beef-with-red-wine-and-winter-vegetables

Recipe

Lasagna soup

Lasagna soup combines the rich, savory flavors of classic lasagna with the convenience of a soup. Perfect for a weeknight or a cozy Sunday lunch.

Course	Main course
Kitchen	Italian
Servings	4 servings

Preparation time

Preparation time	10 min
Time in oven	3 uur 30 min
Total	35 min

Equipment

Dutch oven with lid
Wooden spoon
Ladle
Chopping board
Knife
Deep bowls

Ingredients

2 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
400 g minced beef
2 tbsp tomato paste
400 g peeled tomatoes (canned)
1 liter beef stock
150 g lasagna sheets (dry, no pre-cooking)
2 tsp dried Italian herbs
1 tsp salt
1/2 tsp black pepper
200 g ricotta
125 g grated mozzarella
a handful of fresh basil leaves

How to make lasagna soup?

Heat 2 tablespoons of olive oil in the Dutch oven over medium heat (about 160°C if you're using an induction hob with settings, or a steady, moderately high gas flame). Add the onion and gently cook for 3 minutes. Then add the garlic and cook for another minute. The onion may take on a little color — that adds extra depth to the soup.
Add the minced beef and cook, breaking it up, over medium heat. Stir continuously so no large lumps form. This takes about 5 minutes. Season with salt, pepper and the dried Italian herbs.
Stir the tomato paste through the mince and cook it for 2 minutes over medium heat. Briefly frying the paste removes its raw, acidic edge and makes the final flavor rounder and fuller.
Add the peeled tomatoes and roughly crush them with a wooden spoon. Pour in the beef stock and bring everything to a boil over high heat. As soon as the soup boils, turn the heat down to low.
Break the lasagna sheets into large pieces of about 4 by 4 centimeters and add them to the soup. Stir well so they don't stick together. Uncooked (dry) lasagna sheets work best here: they contain more starch, which slightly thickens the soup.
Let the soup simmer on low heat with the lid half-on for 12 to 15 minutes. Stir every few minutes so the pasta cooks evenly and doesn't stick to the bottom. The pasta is done when it's soft but still slightly firm to the bite.
Taste the soup and adjust seasoning with extra salt, pepper or a pinch of sugar if the tomatoes are too acidic.
Ladle the soup into deep bowls. Spoon a generous tablespoon of ricotta into the center of each bowl, sprinkle with grated mozzarella and add a few fresh basil leaves. Serve immediately, as the pasta will continue to cook in the hot soup.

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The pasta will keep cooking as long as it's in the hot soup, even after the heat is turned off. If you're not serving the soup right away, keep a little extra stock to add later if the soup becomes too thick. Uncooked lasagna sheets work best here: they have more starch, which lightly thickens the soup and makes the texture creamier. Bring the ricotta to room temperature before serving. It will melt more beautifully into the hot soup and give each spoonful that creamy layer that makes this dish so good.

You can easily replace the minced beef with half-and-half mince (mixed pork and beef) or turkey mince for a lighter version. Vegetarian works well too: swap the mince for green lentils and use vegetable stock. Store leftovers for up to 2 days in the fridge. Reheat them with an extra splash of stock, as the pasta absorbs liquid while stored. Freezing is possible, but preferably without the pasta. Add freshly cooked pasta when reheating to keep the right bite and prevent the soup from becoming soggy.

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