Easy recipes of the week: lasagne soup
“What are we eating today?” It’s probably the most asked question in the world. After a hectic day, running from here to there and with an overflowing agenda, you really don’t feel like spending hours in the kitchen. We understand that. You want to whip up something delicious that isn’t just a quick bite, and that takes a bit of effort. But you also don’t want a quick bite every day. Do you have to put something tasty on the table? Then you’re in luck. In ‘Easy recipes of the week’, we will (from now on) look for the easiest recipes that you can put on the table in no time every Monday. And this week: lasagna soup.
What is lasagna soup again?
I can hear you thinking: is that some kind of new TikTok trend? Yes, actually it is. Meal soups with pasta have been popular for ages, but this recipe has given that simple meal soup a new twist. As the name suggests, it’s lasagna in soup form. It may not be the first thing that comes to mind, but it’s definitely tasty. The ultimate comfort food you need on days like these. With all that wind and rain, you want to sit comfortably inside, under a blanket with a nice bowl of soup. And it’s really not difficult, you can do it in five steps.
It may sound a bit crazy, but people: once you try it you’ll never go back. Grab your stopwatch, because you can make this soup in just about twenty minutes.
The shopping list
For the soup:
- 1.5 yellow onion, diced
- 6 to 8 cloves of garlic
- 400 grams of lean ground beef
- 2 tablespoons of tomato paste
- salt and pepper to taste
- 1.5 teaspoons of Cajun spices (or smoked paprika powder)
- 1 teaspoon dried basil
- 1 teaspoon of dried oregano
- 1 teaspoon of Italian herbs
- 1 teaspoon chili flakes
- 680 grams of Arrabbiata sauce
- 120 ml of heavy cream
- 960 ml of chicken broth (depends on how much soup you want)
- 225 grams of lasagna sheets, broken into pieces
For the ricotta mixture:
- 100 grams of Parmesan cheese
- 250 grams of ricotta
- 250 grams of grated mozzarella
- 15 grams of fresh parsley
- pepper and salt to taste
The preparation
Step 1: fry the meat
Chop the onion and finely mince the garlic. Sauté the onion in a generous splash of olive oil over medium heat. Add the garlic after a minute and let it sauté for half a minute before adding the ground beef. Let that cook for a few minutes, then add the Cajun spices, dried basil, oregano, pepper, salt, chili flakes, and Italian herbs. Let that cook for a bit.
Step 2: make the sauce
Add the tomato paste to the ground beef and let it cook until the meat is dark brown. After a few minutes, you can add the chicken broth and Arrabbiata sauce. Bring this to a boil.
Step 3: crumble the lasagna
Okay Italians, hold on – this is not a traditional lasagna, so please don’t get mad – because we’re going to break the lasagna sheets. Break them into pieces, big or small. You set the rules. Want big chunks? Go for it. Prefer smaller pieces? Then break them small, or pound them with a meat mallet. Anything goes in your kitchen. Once the soup is boiling, add the sheets and lower the heat.
Step 4: make the ricotta mixture
While the soup is busy boiling, you have enough time to make the ricotta mixture that goes in. Mix the Parmesan cheese, ricotta, mozzarella, parsley, pepper, and salt together in a bowl. It doesn’t have to be a smooth sauce, but it can definitely be a thicker mixture.
Step 5: the finishing touches
Once the pasta is al dente, add the cream and then it’s time to serve. Add a big scoop of the ricotta mixture, and voilà: there’s your lasagna soup. Not a fan of ricotta? It can also be made without.
My stomach is already growling at the thought of that soup. Curious for more easy recipes? Check back every Monday for the tastiest ideas.
Image: juliettebaltus
