John Myers
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Lasagna Soup
The perfect lasagna soup recipe with a picture and simple step-by-step instructions.
Lasagna soup
- 400 g Ground beef
- 1 Onion
- 1 Clove of garlic
- 1 small can Tomato paste
- 300 ml Veal stock (remainder)
- 400 ml Water
- 1 tsp *Gemüsesalz aus Resten
- 1 Can Tomatoes
- 390 g Sieved tomatos
- 1 tsp Rosemary
- 1 tsp Thyme
- 1 tsp Oregano
- Parsley
- 8 Lasagne sheets
- 8 Red wine
- Salt & gourmet pepper
Lasagna soup
- Put ground beef in a pan and fry without fat. Peel the onion and clove of garlic in the blitz chopper and then add. Then transfer to a saucepan. Now stir in the tomato paste, sauté. Deglaze with veal stock.
- Add water as well and then vegetable salt, tomato sauce. Mix everything together. Tinned tomatoes under with. Season with rosemary, thyme and oregano. Sprinkle freshly chopped parsley on top. Mix again and bring to a boil.
- Take the lasagne sheets out of the packaging and break them into bite-sized pieces. Add this to the boiling soup. Then switch down and simmer until the pieces are done. Add some red wine and season with salt and gourmet pepper.
- Then place in deep plates and serve!
- * Link: vegetable salt made from leftovers
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