Lasagna Soup

Lasagna soup has all the flavours of classic lasagna but in a soup form. No hassle of layering the sheets, it is a simple one-pot recipe that is comforting and delicious.

Course Soup

Cuisine Italian

Prep Time 10

Cook Time 25

Servings servings

Calories 382kcal

Author Subhasmita

Ingredients

500 grams lean ground beef
2 teaspoons Oil
1 cup diced onion
1.5 tablespoon garlic cloves minced
1 stalk celery chopped
2 bay leaves
¼ cup tomato paste
2 teaspoons Italian seasoning
½ teaspoon chilli flakes
1 beef bouillon cube crushed
1 teaspoon salt
½ teaspoon Pepper
2 14.5 ounce cans crushed tomatoes undrained
4 cups chicken broth
6 uncooked lasagna noodles sheets broken into 1 1/2 inch pieces (about 6-8 ounces; see Note)
2 tablespoons chopped fresh parsley
2 tablespoon Fresh basil

CHEESE TOPPING:

½ cup ricotta cheese drained
⅓ cup grated Parmesan cheese
1 cup shredded reduced-fat mozzarella cheese
¼ teaspoon salt

Instructions

To make the cheese topping, add all the ingredients to a bowl and mix well. Keep aside.
Break the lasagna sheets into small pieces.
Heat oil in a dutch oven or heavy bottom pot.
Add ground beef and brown it for 3-4 minutes. Drain and bring it back to the stove.
Add diced onion, garlic, celery, and bay leaves. Saute for 2 minutes until it is aromatic.
Stir in tomato paste, chili flakes, Italian seasoning, and pepper. Saute for another 2 minutes. Then add crushed tomatoes and stock. Stir well and scrap the bottom to release any stuck brown bits.
Add crushed beef bullion. Check the seasoning and add more salt if required. Stir it well. When it comes to a slow boil, reduce heat, cover, and cook on low heat for 7-8 minutes.
Open the lid. add broken lasagna noodles, let it cook for 7-8 minutes more until the noodle are cooked al dente.
Switch off the flame, stir in chopped basil and parsley.
While serving top it with cheese topping and let it sit for 5 minutes for the cheese to melt. Stir to mix and enjoy!

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