One-pot spicy lasagne soup, – creamy, hearty and seriously good.
Lasagne soup, mmm – the perfect comfort food for a grey, overcast day or a sunny summer’s day; it simply suits every season.
The soup is packed with flavour. Plenty of herbs, garlic and tomato, – a splash of cream, Parmesan and chilli, which give the soup a lovely depth.
Try topping your lasagne soup with burrata, – oh my, it is good. Otherwise you can use crème fraîche, ricotta, mozzarella or similar. You can of course also leave it without any topping at all 🙂
Spicy Creamy Lasagne Soup
Recipe for a spicy, creamy lasagne soup.
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Ingredients
- 600 g minced beef
- 300 g pasta, e.g. lasagne sheets broken into pieces
- 1 onion, finely chopped
- 1 carrot, cut into small dice
- 2 stalks celery, cut into small dice
- 4 cloves garlic, grated or crushed
- 1 handful fresh basil leaves
- 1 l beef stock – perhaps a little more
- 2 tins chopped tomatoes
- 4 tbsp tomato purée
- 100 ml cream whipping cream (38% fat) works well
- 70 g Parmesan, finely grated
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2-1 tsp chilli flakes
- Olive oil
- Salt and pepper
- Fresh burrata for topping, optional
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Method
- Heat a splash of oil in a large pot and sauté the vegetables (onion, carrot, celery and garlic) in it until the onion is translucent.
- Add the mince and brown it well. Season with salt and pepper.
- Add the dried herbs and chilli flakes and let them heat through for a minute or so, together with the tomato purée.
- Pour in the stock and the chopped tomatoes and let the soup simmer over a medium heat for 15-20 minutes, – this gives all the ingredients time to develop their flavour.*If you are short of time you can skip this step, but it does of course help to bring out the flavour of the soup.
- Add the pasta to the soup and cook until the pasta is al dente, – this often takes a couple of minutes longer than stated on the packet. Add a little more stock if needed, – this depends on the type of pasta and its cooking time.
- Stir in the cream, Parmesan and fresh basil, – and heat the soup through.
- Season the lasagne soup to taste with salt and pepper, and add more chilli if you would like the soup spicier.
- Serve the lasagne soup topped with fresh burrata, crème fraîche, a spoonful of ricotta, mozzarella or similar, and sprinkle with fresh basil, a little parsley or other fresh herbs, and a pinch of chilli flakes.
Nutrition
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Super lækker ret.
Brugte kun 1/2 tsk chiliflager, men kunne slet ikke fornemme det i retten, så man skal ikke være bange for at bruge lidt mere chili.
Burrataen gjorde det kun endnu bedre
Hej Stephanie
Åhhh hvor er det dejligt du skriver det – tusind tak 🙂
Warm wishes, Dianna
Ser dejlig ud, har du en ide til at lave den uden kød (evt. erstatning). Jeg har vegetarer i familien. Rigtig godt nytår!
Hei
Så mange gode oppskrifter
I noen av oppskriftene dine står der 2 ds = hva vil det si på norsk ?
Hej Hilde
Tusind tak 🙂
ds er en forkortelse for dåse – så det vil oftest være i forbindelse med hakkede tomater, bønner eller lignende 🙂
Warm wishes, Dianna
Nemt og lækkert. Jeg kan dog aldrig finde noget burrata.
Hej Cecilie
Hvor dejligt du kan lide den:)
Burrata synes jeg de har de fleste steder efterhånden, – netto, Føtex, Kvickly, Meny og Rema:)
Warm wishes, Dianna