Lasagne soup
Lasagne soup with minced meat is the quick and easy alternative to the popular Italian classic – an absolute feel-good meal!
INGREDIENTS
1 onion
2 cloves of garlic
a few sprigs of thyme and oregano
2 tbsp sunflower oil
400 g minced beef
50 g tomato paste (2x concentrated)
½ tsp sugar
salt
600 ml vegetable stock
1 bottle of strained tomato (700 g)
8 lasagne sheets
freshly ground pepper
80 g crème fraîche (30% fat)
PREPARATION
1. For the lasagne soup, peel the onion and garlic. Finely dice the onion and chop the garlic. Wash the herbs, drain and finely chop.
2. Heat the sunflower oil in a pan. Add the minced meat with onions and garlic and fry for 4-5 minutes over medium to high heat until crumbly. Add the tomato paste and sugar, sauté briefly, mix and season generously with salt.
3. Deglaze with vegetable stock, add strained tomatoes and chopped herbs and simmer for 15-20 minutes with the lid closed.
4. Break the lasagne sheets into bite-sized pieces and cook in the minced meat sauce for around 10 minutes.
5. Season the lasagne soup with salt and pepper, divide between 4 bowls and sprinkle each with 1 tablespoon of crème fraîche and, if desired, fresh basil leaves.
