KDie Kochshow
Recipe to cook at home
Main courses
Lasagna Soup
A hearty lasagna soup made with well-browned ground beef, tomatoes, Italian herbs and lasagna sheets broken into bite-sized pieces. Crème fraîche, Parmesan and fresh basil complete this creamy one-pot dish.
Preparation20 min
Cooking / baking30 min
Total time50 min
Servings4 Portionen
DifficultyEasy
Ingredients
16 ingredients1 Stückonion
2 Zehengarlic cloves
2 Esslöffelolive oil
400 Grammground beef
2 Esslöffeltomato paste
1 Esslöffeldried Italian herbs
800 Grammcanned chopped tomatoes
1000 Milliliterbeef stock or vegetable stock
200 Grammlasagna sheets
200 Grammcrème fraîche
50 GrammParmesan
0.5 Bundfresh basil
1 Prisesalt
1 Priseblack pepper
1 Prisesugar, optional
1 Prisechili flakes or cayenne pepper, optional
Method
36 steps- Measure all ingredients and prepare a large, heavy soup pot.
- Peel the onion, cut it in half and dice it finely.
- Peel and finely chop the garlic cloves or press them through a garlic press.
- Wash the basil, shake it dry and pick the leaves from the stems.
- Set aside a few basil leaves for garnish and roughly chop the remaining leaves.
- Finely grate the Parmesan and set it aside until serving.
- Heat the olive oil in the large pot over medium-high heat.
- Add the ground beef to the hot pot.
- Break up the ground beef with a wooden spoon and fry it vigorously for about five to seven minutes.
- Continue frying until the beef is crumbly and well browned.
- Lightly season the browned beef with salt and black pepper.
- Add the diced onion to the beef and cook for two to three minutes until translucent.
- Add the chopped garlic and cook for about 30 seconds.
- Add the tomato paste and cook for about one minute while stirring constantly.
- Stir in the dried Italian herbs.
- Pour all of the chopped tomatoes into the pot.
- Add the beef or vegetable stock and stir everything together thoroughly.
- Bring the soup to a strong boil over high heat.
- Then reduce the heat and cover the pot with a lid.
- Gently simmer the tomato and beef soup over low to medium heat for about 20 minutes.
- Stir the soup occasionally while it simmers to prevent it from sticking to the bottom of the pot.
- Meanwhile, break the lasagna sheets by hand into bite-sized pieces of roughly equal size.
- After 20 minutes, carefully add the pieces of lasagna sheets to the simmering soup.
- Stir the pasta pieces thoroughly so they do not stick together.
- Simmer the soup for another eight to twelve minutes, until the lasagna pieces are al dente.
- Stir carefully every one to two minutes while the pasta cooks.
- If the soup thickens too much, stir in additional hot stock or water a little at a time.
- Add about half of the crème fraîche to the soup and stir until smooth.
- Stir the chopped basil into the soup.
- Season the lasagna soup with salt, black pepper and, if desired, a pinch of sugar.
- For a spicier version, add a little chili flakes or cayenne pepper.
- Remove the pot from the heat and allow the soup to rest for two to three minutes.
- Ladle the lasagna soup into deep plates or bowls.
- Top each serving with a spoonful of the remaining crème fraîche.
- Garnish the soup with grated Parmesan and the reserved basil leaves.
- Serve the lasagna soup immediately while hot.
Additional notes
This recipe was developed from the video title and a matching published lasagna soup recipe. The ingredients, quantities and steps were not fully transcribed from the YouTube video. The lasagna sheets cook directly in the soup and absorb a considerable amount of liquid. Add a little extra hot stock or water if the soup becomes too thick. Thin leftovers with additional liquid when reheating. YouTube video: https://youtu.be/fARLWtacnZQ?si=OTJ6ZiZPTHzrWsJf