Lasagna soup

Ingredients for 6 servings:

• 500 g minced meat
• 3 red bell peppers
• 3 yellow bell peppers
• 1 large onion(s)
• 1 garlic clove(s)
• 300 g mushrooms or 2 jars
• 300 g pasta
• Water (salt water)
• 2 points tomato(s), pureed
• 250 g processed cheese
• ½ liter broth
• n. B. red wine
• Pizza seasoning
• salt and pepper
• Parmesan, grated
• e.g. olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

liquid lasagna

Brown the minced meat in olive oil, add the finely chopped onion and garlic, and fry. Chop the bell peppers and mushrooms and sauté briefly. Deglaze with a generous splash of red wine and pour in the tomatoes and stock (if you’re cooking without alcohol, simply omit the wine). Simmer over low heat for 5-10 minutes (depending on how firm you want the peppers). Meanwhile, cook the pasta in salted water. Dissolve the cream cheese in the soup and season to taste with pizza seasoning, salt, and pepper. Pour the soup over a small amount of pasta and sprinkle with Parmesan cheese, if desired.