One-Pot Lasagna Soup
Hearty and creamy one-pot lasagna soup recipe.
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Rate this RecipeEquipment
- Large Pot For one-pot cooking.
- Wooden Spoon For stirring and breaking meat apart.
- Measuring Cups
Ingredients
- 500 gram ground lamb or beef Use lean meat for a healthier version.
- 3 tablespoon oil Use olive oil for a more robust flavor.
- 1 medium onion About 150g.
- 1.5 teaspoon garlic paste Or substitute with 4 minced garlic cloves.
- 1 tablespoon worcestershire sauce Adds depth of flavor.
- 400 gram chopped tomatoes One standard can.
- 900 milliliter vegetable or chicken stock Use low-sodium for a healthier version.
- 350 gram pasta or broken lasagna sheets Short pasta works best for texture.
- 125 milliliter double cream Use plant-based cream for a dairy-free option.
- 20 gram parmesan cheese Grated; omit for dairy-free diets.
- 30 gram mozzarella cheese Shredded; optional topping.
Step-by-Step Instructions
- Start by heating 3 tablespoons of oil in a large pot over medium heat. Dice one medium onion (about 150g) and sauté it in the oil for 2-3 minutes until softened. Add 1.5 teaspoons of garlic paste or 4 minced garlic cloves, followed by 2 teaspoons of onion powder, 1 teaspoon of garlic powder, 2 teaspoons of oregano, 1 teaspoon of ground cumin, 2 teaspoons of paprika, 1 teaspoon of cayenne powder, and 1/2 teaspoon of black or white pepper. Stir the spices into the onions and garlic until fragrant, about 1 minute.
- Add 500g (1.1 lbs) of ground lamb or beef to the pot. Use the back of a spoon to break the meat into small pieces as it browns. Continue cooking on medium-high heat for about 10 minutes, stirring occasionally. Once browned, mix in 1 tablespoon of Worcestershire sauce to deepen the flavor.
- Add 1 tablespoon of tomato purée and stir well. Cook for 2-3 minutes to remove any raw taste from the tomato paste. Then, pour in one 400g (14 oz) can of chopped tomatoes and 1 teaspoon of sugar to balance the acidity. Let this mixture simmer for 5-10 minutes to meld the flavors.
- Pour in 900ml (3 3/4 cups) of vegetable or chicken stock, ensuring it’s well-mixed. Add 350g (12 oz) of your choice of pasta or broken lasagna sheets. Stir to combine and cover the pot with a lid. Lower the heat and allow the soup to simmer for about 10 minutes or until the pasta is 80% cooked. Note: Cooking time may vary depending on the pasta shape.
- Once the pasta is nearly cooked, stir in 125ml (1/2 cup) of double cream and 20g (1/4 cup) of grated Parmesan cheese. Mix well, then remove the pot from the heat. The pasta will finish cooking in the residual heat, absorbing even more of the rich flavors. For extra indulgence, sprinkle 30g (1/4 cup) of shredded mozzarella cheese on top before serving.
Notes
Allow the soup to sit for a few minutes before serving to thicken and develop the flavors. Garnish with fresh basil for added aroma.