Lasagne soup
easy
60 mins
60 mins
Ingredients
- 2 Onions
- 4 Garlic cloves
- 6 stems Oregano and thyme
- 2 branches Rosemary
- 3-4 Tbsp Oil
- 1 kg mixed minced meat
- 1 1/2 TABLESPOONS Tomato paste
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Noble sweet paprika
- 1 pinch Sugar
- 2 cans (850 ml each) Tomatoes
- 250 ml Vegetable broth
- 8 Lasagne sheets (approx. 140 g)
- 1/2 bunch Parsley
- 50 g Parmesan cheese
- 150 g Herbs crème fraîche
Directions
- 1
Peel and finely dice the onions. Peel garlic and chop finely. Wash the oregano and thyme, pluck the leaves from the stalks. Wash the rosemary, shake dry, remove the needles from the twigs and chop finely.
- 2
Heat the oil in a casserole dish, crumble the minced meat into it, fry vigorously while turning. Add the onions, garlic, rosemary, oregano and thyme, except for a little garnish, and fry briefly. Add the tomato paste and sauté briefly. Season with salt, pepper, paprika and sugar.
- 3
Deglaze with tomatoes and stock, bring to the boil. Break the lasagne sheets and add directly and mix in. Cover and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 25 minutes.
- 4
Meanwhile wash parsley, shake dry and chop finely. Mix parsley and the remaining thyme. Grate the parmesan finely. Take the soup out of the oven and arrange it in deep plates with a dash of crème fraîche, herbs and cheese sprinkled on top.
Nutrition Facts
670 kcal
24 g
45 g
40 g
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