Lasagne soup with salsiccia and minced meat

Name: Lasagne soup with salsiccia and minced meat
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 2 Carrots; 2–3 Garlic cloves; 2 Onions; 150 g Celeriac; 3 Salsiccia sausages (with fennel); 3-4 Tbsp Olive oil; 600 g mixed minced meat; 3 TSP dried oregano; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON dried red chili flakes; 2 TABLESPOONS Tomato paste; 2 can(s) (425 ml each) chopped tomatoes; 500 ml Vegetable broth; 1 pinch Sugar; 150 g Mafaldine or Reginette noodles (ribbon noodles with ribbed edges); 125 g Ricotta cheese; 200 g Fresh cream; 75 g Parmesan cheese; 6 Stem(s) Basil

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

2 Carrots
2–3 Garlic cloves
2 Onions
150 g Celeriac
3 Salsiccia sausages (with fennel)
3-4 Tbsp Olive oil
600 g mixed minced meat
3 TSP dried oregano
7-10 Tbsp Sweet peppers
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON dried red chili flakes
2 TABLESPOONS Tomato paste
2 can(s) (425 ml each) chopped tomatoes
500 ml Vegetable broth
1 pinch Sugar
150 g Mafaldine or Reginette noodles (ribbon noodles with ribbed edges)
125 g Ricotta cheese
200 g Fresh cream
75 g Parmesan cheese
6 Stem(s) Basil

Directions

1
Peel, wash and finely dice the carrots. Peel garlic and chop finely. Peel and finely dice onions. Celery peel, wash and very finely dice. Peel the skin off the sausage. Pluck the sausage into large pieces.
2
Heat the oil in a roasting pan, fry the sausage in it vigorously while turning, remove. Coarsely crumble the minced meat in the frying fat, fry vigorously while turning. Add onions, garlic, carrots and celery and fry briefly, turning over.
3
Add oregano, season with paprika, salt, pepper and chili flakes. Stir in tomato paste, sweat briefly, deglaze with tomatoes and stock. Add sausage. Simmer covered for about 8 minutes, season with salt, pepper, sugar and paprika.
4
Meanwhile, prepare the pasta in boiling salted water according to the instructions on the packet. For the crème, stir the ricotta and crème fraîche until smooth, season with salt and pepper. Coarsely grate Parmesan cheese. Wash the basil, shake dry, pluck leaves from the stalks.
5
Cut leaves finely, except for a few for garnishing.
6
Pour the noodles into a sieve, quench briefly, drain well and add to the soup. Arrange them in a large bowl, sprinkled with a dollop of cream and some parmesan. Sprinkle with basil and garnish with basil leaves.
7
Add the rest of the cream and parmesan.