One pot of lasagna soup

Hearty tomato soup with ground beef, lasagne leaves, seasoned spicy and served with parmesan and mozzarella. This is my one pot lasagna soup!

Since I showed the first pictures of my lasagna soup on my Instagram account a few days ago, It quickly became clear: I must necessarily and very quickly log! And so, after the classic beef roulades from last sunday, you can enjoy hearty soulfood again today!

During the week I do not usually come to the boil. If I have the opportunity to eat warm in the office for lunch, there is often only a slice of bread or a salad in the evening. And if I manage to cook, then usually just a lightning fast pasta with tomato sauce or sage butter. So it's high time to replenish my repertoire of fast after-work recipes!

Lasagna soup as a quick after - dinner

At the weekend I have time to work out new recipes and Lo and behold, the lasagna soup is also great during the week! Compared to a normal lasagna you do not have to cook two different sauces and bake them in the oven. We limit ourselves to the pot and create a One Pot dish. A little washing up, little effort, sounds great, right?

Pasta as Soup Inlay

Here I use dry lasagna plates as a pasta insert that I use Cook directly with in the soup. If you come to fresh lasagna, take necessarily. Any other slightly larger pasta, whether fresh or dried of course goes! Whether Penne, Rigatoni or Tagliatelle - just use your favorite noodles. The cooking time can of course vary and the amount of liquid you have to adjust yourself. So keep some extra broth ready.

Serving the One Pot Lasagna Soup

The One Pot Lasagna Soup is then served with grated Mozzarella and Parmesan. The cheese melts wonderfully on the hot soup and complements it wonderfully. I also like to add a dollop of crème fraîche to the soup. That makes them really creamy and brings the lasagna feeling even more. Another alternative as a deposit would be ricotta or mascarpone. Just try what you like! Finally, the soup is topped with plenty of freshly chopped parsley and fresh basil.a little more

  • 8 lasagne plates, uncooked
  • 1 pinch of sugar
  • 1 scoop of mozzarella (125 g)
  • 30 g of freshly grated Parmesan
  • 1/4 bunch of freshly chopped parsley span>
  • 1/4 bunch freshly chopped basil leaves
  • Sea salt, freshly ground black pepper
  • Preparation

    1

    Peel and finely chop the onion and garlic. Sweat in 2 tablespoons of olive oil and fry until glassy. Add the ground beef and sauté at medium heat until crumbly. Add the tomato paste, balsamic vinegar, dried herbs and bay leaves and stir well. Pour canned tomatoes and beef broth and stir. Boil everything and simmer for about 10 minutes.

    2

    Break or cut lasagna plates into large pieces. Add to the soup and cook for about 10 minutes, depending on the variant used, until the pasta is ready. Just try it in between. If the soup is still too thick, add more stock and boil everything again. Season the lasagne soup with sugar, salt and pepper.

    3

    Distribute the soup on four soup plates. Pull the mozzarella into pieces and distribute evenly over the soup. In addition, sprinkle the Parmesan over it. Sprinkle with freshly chopped parsley and basil leaves and serve immediately.

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