See lasagna soup recipe that brings back grandma’s flavors – 02/22/2024 – Food

This simple soup is made in just one pot, but offers all the comfort of a classic lasagna — with very little work and just 45 minutes of preparation.

The marinara sauce recipe is the secret, along with a combination of ground beef and Italian sausage (you can use whatever you prefer).

To make it, dry lasagna dough is broken into small pieces and cooked directly in the soup, thickening the broth as it softens. If you can, don’t skip the ricotta and parmesan topping; it adds an extra touch of flavor.

Performance: 6 servings
Time: 45 minutes

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 large chopped onion
• 2 tablespoons minced garlic
• 220 g of ground beef
• 220 g bulk sweet Italian sausage (or sausages of your choice, skinless)
• 1 teaspoon dried oregano
• ½ teaspoon ground nutmeg
• ¼ teaspoon crushed chili pepper
• Salt and black pepper
• 3 tablespoons of tomato paste
• 6 cups of chicken broth
• 1 jar (about 680 g) marinara sauce
• 300 g dry lasagna pasta, broken into 2.5 cm pieces
• 340 g of whole ricotta
• ¼ cup grated parmesan cheese
• ¼ cup (tea) cream
• ½ cup fresh basil leaves, torn, plus a few more for serving

Preparation:

1. In a large pan, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until translucent but not browned, 4 to 6 minutes. Add the garlic and stir for 30 seconds to 1 minute, until fragrant.

2. Add the meat, sausage, oregano, nutmeg, crushed pepper, 1 ½ teaspoons salt and ½ teaspoon black pepper. Cook, breaking up the meat with a spoon, until it begins to brown, 3 to 5 minutes. Add the tomato paste and cook for 1 minute, stirring constantly.

3. Add the chicken broth and marinara sauce and bring to a boil over medium-high heat. Add the lasagna sheets, reduce the heat to medium-low, and cook, uncovered, for 15 to 20 minutes, stirring occasionally, until the lasagna sheets are tender and the broth has reduced slightly.

4. While the soup cooks, combine the ricotta and parmesan in a medium bowl. Add ¼ teaspoon of salt and a few pinches of black pepper and mix well; Reserve.

5. Off the heat, stir the cream and basil into the soup, then taste and add more salt and red pepper, if desired.

6. Serve the soup in shallow bowls, topped with a large spoonful of the ricotta mixture and a few torn basil leaves.