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Lasagna Soup.
All the comfort of lasagna in a cozy, one-pot bowl. Rich tomato base, hearty beef, and pasta sheets cooked to perfection, finished with a generous dollop of ricotta for that ultimate bite.
Key Ingredients.
4 ServingsMakes
5 MinutesPrep Time
25 MinutesCook Time
IngredientsInstructions
250g Minced Beef1/2 Pack Lasagna Sheets1 Can Chopped Tomatoes1 Can Tomato Pasta1 Chicken Stock Cube
1 Brown Onion4 CarrotsRicottaOlive Oil
1
Sear the beef: Place a heavy-bottomed pot over medium-high heat and let it preheat. Add a generous drizzle of olive oil, then crumble in the ground beef. Let it sit undisturbed to develop a crust on one side while you prep the vegetables.
2
Prep the veg: Finely dice the onion and grate your carrot. Getting this done while the meat browns is what makes this a quick, 30-minute dish.
3
Combine and season: Add the onion and grated carrot into the pot with the beef. Stir and let everything cook together for about 5 minutes. Season with salt and a teaspoon of chili flakes for a gentle kick.
4
Build the broth: Pour in one can of diced tomatoes, one packet of tomato passata, and around 2 cups of water. Stir well and let simmer for another 5 minutes. Crumble in a chicken bouillon cube for added depth.
5
Add the pasta: Break your lasagna sheets into quarters and stir them into the pot. Make sure to separate any pieces sticking together, this step is key for even cooking. Let everything simmer for 10–15 minutes, stirring occasionally, until the pasta is tender.
6
Finish and serve: Depending on your preference, adjust the consistency with more water for a soupier version or keep it thicker like a lasagna stew. Serve hot with a big spoonful of ricotta and a final drizzle of olive oil. Enjoy!
