After I asked them on Facebook what their favorite foods were, I saw that lasagna was in the top 3 of many people.
So to vary the classic lasagna a bit I decided to make a lasagna soup where it doesn’t matter if the lasagna paste is broken. This way it’s much faster and easier to prepare, but you still enjoy all the flavors of lasagna.
Lasagna Soup www.pizcadesabor.com
To make this delicious and succulent soup you will start by softening the onion in olive oil for 3-5 minutes at medium high heat. When it is soft add the chopped garlic, oregano, and basil and cook for about 2 minutes.
Add the ground beef and cook over high heat until no red or pink pieces of meat remain uncooked, about 4-6 minutes over high heat. Add the crushed peeled tomato, tomato sauce, beef broth, water and caster sugar. Lasagna Soup www.pizcadesabor.com
Bring to a boil over high heat, mix well, and when it is boiling, lower the heat, cover, and cook for 15-20 minutes.
Afterwards add the lasagna pasta (in small-medium pieces) and cook until it is well cooked or al dente (depending on how you like it). I used gluten free pasta but you can use your favorite lasagna. Lasagna Soup www.pizcadesabor.com
Season to taste with salt and pepper and you can add a healthier or green touch to your soup and add some finely chopped spinach or kale before serving.
Lasagna Soup www.pizcadesabor.com
To give it the special touch it is served with a mixture of cheeses, you just have to mix in a little plate the cottage cheese, fresh mozzarella cheese, parmesan cheese and parsley. You’re really going to love it. I’ll leave the recipe with you.
Print Recipe
Lasagna Soup
Servings: 4 portions
Ingredients
Lasagna soup:
450 g ground beef
2 tablespoons olive oil
2 cloves of garlic, finely chopped
1 small onion, finely chopped
1 liter beef broth
1 cup water
1 teaspoon dried basil or 2 teaspoons chopped fresh basil
½ teaspoon dried oregano or 1 teaspoon fresh chopped oregano
1 jar of 350 g peeled crushed tomatoes
1 jar 226 g of tomato sauce
1 tablespoon of mascot sugar
2 cups lasagna paste, medium-brown pieces
1 cup thinly sliced spinach or kale, optional
Sea salt and black pepper to taste
Mixed cheese:
½ cup cottage cheese
¼ cup parmesan cheese
½ cup grated mozzarella cheese
Parsley to serve
Instructions
Mixed cheese:
Mix all the ingredients in a saucer and keep them in the refrigerator until the soup is served.
Lasagna soup:
Soften onion in olive oil for 3-5 minutes over medium-high heat in a large saucepan. When soft, add chopped garlic, oregano, and basil and cook for about 2 minutes. Add ground beef and cook over high heat until no red or pink pieces of meat remain, about 4-6 minutes over high heat.
Then add the crushed peeled tomato, tomato sauce, beef broth, mashed sugar and the lasagna paste in medium to small pieces.
Bring to a boil over high heat, mix well, and when it is boiling, lower the heat, cover, and cook for 15-20 minutes.
Afterwards, add the lasagna pasta and cook until it is well cooked or al dente (depending on how you like it).
Season to taste with salt and pepper and add to the pot before serving the spinach or kale in thin strips. Mix to soften.
Serve the soup in the dish and add one or two tablespoons of the cheese mixture on top. Serve immediately. I do not recommend adding the pasta and letting it rest for a while before serving since the pasta absorbs the liquid.
Notes
Gluten-free: Make sure you use certified gluten-free pasta, whether it’s rice flour, quinoa, a gluten-free grain mix etc. If you want a different version of lasagna, you can try the healthy lasagna without pasta, which uses zucchini instead of pasta.