Lasagna Soup

tomato beef soup with lasagna noodles and melted cheese

Makes 2.25 quarts · 537 kcal per serving

Ingredients

• 500 g ground beef (80/20)
• 150 g onion
• 12 g garlic
• 50 g tomato paste
• 800 g canned tomatoes
• 1000 g beef stock
• 1 g dried oregano
• 1 g red pepper flakes
• 4 g salt
• 1 g black pepper
• 225 g lasagna noodles
• 100 g heavy cream
• 50 g parmesan
• 100 g mozzarella

Method

1. 1. Brown the beef or pork-beef blend; season with salt and pepper. Add the onion and cook until softened. Stir in the garlic, tomato paste, oregano, and pepper flakes for 1 min.
2. 2. Add the tomatoes and stock. Bring to a boil, then simmer 15 min.
3. 3. Break in the dry noodles and simmer 10–12 min, or add fresh noodles for 3–5 min, until just tender.
4. 4. Stir in the cream off heat. Serve with Parmesan and shredded mozzarella.