Lasagne Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 tablespoon olive oil
- 500 g minced meat, mixed
- 1 onion (s)
- 3 cloves garlic
- 1 liter beef broth
- 800 g tomatoes, chunky canned
- 3 tablespoon tomato paste
- 1 teaspoon oregano, dried
- 1 teaspoon thyme, dried
- 10 lasagne plate (s)
- 150 g crème fraîche
- salt and pepper
- Parmesan
Print Recipe
Pin Recipe Instructions
- Heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Crumble in the minced meat, season with salt and pepper and fry until crispy.
- Dice the onion and chop the garlic.
- Pour the rest of the olive oil into the saucepan and sweat the onion in it for about two minutes, stirring occasionally. Add the garlic and cook for another 30 seconds.
- Break the lasagne sheets into bite-sized pieces. Add the beef broth, chopped tomatoes, tomato paste, lasagna sheets, oregano, thyme, rosemary, salt and pepper and simmer over a low heat until the lasagna sheets are cooked.
- Season again to taste and serve with a dollop of creme fraîche and some grated parmesan.
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