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Lasagna soup

  • Broth
  • 15 g Olive Oil
  • 40 g Unsalted Butter
  • 110 g Onion, minced
  • 2 Garlic Cloves, minced
  • 330 g Beef, ground
  • 1 t Medium-Grain Salt
  • 1/2 t Black Peppercorn, ground
  • 1 pinch Nutmeg, ground
  • 500 g Tomatoes, peeled, chopped
  • 100 g Dry Rigatoni or Fusilli Pasta, cooked
  • 30 g Parmesan, grated
  • Garnish
    • Parsley Leaves, chopped
    • Parmesan
  1. Simmer beef broth with herbs until needed.
  2. Sweat onions. Heat butter and olive oil in stockpot over medium heat. Sweat onions 5 minutes until translucent. Add garlic. Cook 1 minute.
  3. Brown beef. Add beef, salt, black pepper, nutmeg. Cook 8 minutes until beef has lost its raw, red color.
  4. Cook tomatoes. Add tomatoes. Cook 15 minutes, stirring occasionally, until tomatoes break down.
  5. Simmer. Stir in broth. Simmer 45 minutes. Stir in cooked pasta, parmesan.
  6. Garnish and serve with parmesan and parsley sprigs.

  1. Vogt, Brenda. ↩