Lasagna Soup
Ingredients
- 2 tbsp olive oil
- 1 lb ground beef or mixed ground meat
- 1 onion
- 3 garlic cloves
- 4 cups beef or vegetable broth
- 1 can (28 oz) canned diced tomatoes
- 3 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp ground rosemary
- salt & pepper to taste
- 10 lasagna sheets
- ½ cup crème fraîche
- Parmesan
- fresh parsley
Instructions
- Peel and finely chop the onion and garlic. Heat the olive oil in a large pot and brown the ground meat. Add the onion and garlic and cook until translucent. Finaly, season with salt and pepper, then add the tomato paste.
- Deglaze the meat with the broth and canned diced tomatoes. Season again with salt and pepper and add the oregano, thyme, and rosemary. Let everything simmer for about 12 minutes.
- Break the lasagna noodles into small pieces and add them to the soup. Simmer for another 10 to 15 minutes, or until the noodles are tender.
- Serve the soup with fresh chopped parsley, a dollop of Crème fraîche, and shredded Parmesan on top.
Notes
For each crisp place 1 tbsp grated Parmesan on a parchment lined baking sheet. Bake for 8 minutes at 400°F.