Lasagna soup
Lasagna soup, from above
Non vegUnited States

Lasagna soup

All the lasagne flavours in a pot, no layering. Topped with ricotta, it is pure cosy cheating.

45 minTime
27 gProtein each
mildSpice
Lasagne without the layers2 chapters · 1 min read

Make it your way

Grandma's waySausage tomato broth with broken lasagne sheets and a ricotta topping.
The original
496kcalsame
27 gproteinsame
3 gfibresame
45minutessame

Lasagna soup.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Italian sausagecasings removed, or beef mince
Onion1, chopped
Garlic4 cloves
Tomato1 tin crushed tomatoes
Tomato puree⅔ cup
Chicken stock (chicken broth)5 cups
Pastalasagne sheets, broken
Dried oregano1 tsp
Basil leavesa handful
Red chilli powder (indian red chili powder)a pinch of chilli flakes
Saltto taste
Ricotta1 cup
Mozzarellagrated
Parmesangrated
Olive oil1 tbsp

Method

4 steps
  1. 1Brown the sausage in oil, breaking it up. Add onion and cook until soft, then garlic, oregano and chilli.
  2. 2Add tomato puree for 1 minute, then crushed tomatoes and stock. Simmer 15 minutes.
  3. 3Add the broken lasagne and simmer 10 to 12 minutes until tender.
  4. 4Mix ricotta with mozzarella, parmesan and torn basil. Ladle soup into bowls and top each with a big spoonful.
Serve it like this

Ladle into wide bowls, top with a generous spoon of the cheese mix and fresh basil. Garlic bread for dunking.

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Make it a meal

What goes with Lasagna soup: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Dinner rolls150 min
With a main Chicken caesar salad35 min
On the side Wedge salad20 min
On the side Honey mustard dressing5 min
A little snack Garlic bread20 min
To drink Pink lemonade15 min
Something sweet Black bean brownies40 min
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