Lasagna soup with beef and ricotta

Name: Lasagna soup with beef and ricotta
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 500 g minced beef or sausage meat; 1 onion, finely chopped; 3 cloves garlic; 1 tbsp olive oil; 2 tbsp tomato purée; 1 tin (400 g) chopped tomatoes; 1.2 litres stock; 1 tsp Italian herb mix; 8 lasagne sheets, broken into pieces; 150 g ricotta; 50 g grated Parmesan; salt, pepper, basil

Time: 45 min6 servingsapprox. 420 kcal / serving (estimated)approx. 27 g protein / serving

Lasagna soup with beef and ricotta (illustration)

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Method

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Brown the meat with the onion and garlic in the oil until crumbly.
Stir in the tomato purée, then add the tomatoes, stock and herbs; season and cook for 10 minutes.
Add the pasta pieces and cook for 10-12 minutes until tender.
Mix the ricotta with the Parmesan.
Serve each bowl with a spoonful of ricotta and basil; it keeps 3 days in a soup container; reheat covered in the microwave on medium for 3-4 minutes, stirring halfway.

A Receptnaptár original recipe. Calories and protein are estimated.

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