Soups · Finnish

Lasagna Soup

Name: Lasagna Soup
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Finnish
Ingredients: 1 pkg minced beef 400 g · 10%; 2 onion 150 g; 3 garlic cloves; 1 tbsp rapeseed oil; 0.75 tsp salt; 0.25 tsp black pepper; 1 tsp oregano; 1 tsp thyme; 0.5 dl tomato paste; 2 can peeled tomatoes in tomato juice each 400 g/240 g; 7 dl water; 2 tbsp beef stock/fond; 1 tsp sugar; 7 lasagna sheets; 2 bag mozzarella each 200 g/125 g; 1 dl grated parmesan; 1 dl fresh basil

Cook lasagna as a soup for a change. Crumbled lasagna sheets give the soup a fun texture. The tomatoey soup is enjoyed with mozzarella and parmesan.

Smarrig Kitchen5mo

Machine-translated, original language: Suomi.

Cook 1 hTotal 1 hInspired by k-ruoka.fi

Method

1
Bring the minced beef to room temperature. Finely chop the peeled onions and garlic cloves.
2
Brown the minced beef in oil in a large pot. Add the onions and sauté until the onion is translucent. Season with salt, pepper, oregano, thyme, and tomato paste.
3
Pour the tomatoes with their juice into the pot. Break the tomatoes into smaller pieces with a spatula. Rinse the tomato cans with the water and pour into the pot. Add the beef stock and sugar. Bring to a boil and let simmer on low heat for about 10 minutes.
4
Crumble the lasagna sheets into the pot and cook for about 10 minutes, until the pasta is cooked through.
5
Drain and tear the mozzarella, and grate the parmesan. Serve the soup with the cheeses and basil.