The perfect combination.
Lasagna soup (Photo: Alon Masika)
This soup is simple and genius.
Why?
Because it combines the beloved lasagna dish with a warming and comforting winter soup.
Its preparation is very simple, much more than the preparation of lasagna, but all the beloved and delicious elements of the Italian dish are there - a velvety sauce based on cream and cherry tomatoes, and also lasagna leaves of course.
To my lasagna soup I added vegetables such as zucchini in two colors, but you can certainly vary and add vegetables according to your preference and according to what you have at home - mushrooms would work great here or small broccoli florets and also fresh and meaty spinach leaves.
My promise, this is going to be the most delicious soup you will make this winter.
lasagna soup
Ingredients
¼ cup olive oil
1 chopped onion
2 chopped celery stalks
1 green zucchini, cut into large cubes
1 yellow zucchini, cut into large cubes
5 sliced garlic cloves
10 whole cherry tomatoes
1 cooking cream
3-4 lasagna leaves (you can of any kind, also curled)
Salt
Ground black pepper
4 basil leaves
For the conversion table click here >
Preparation
How do you make lasagna leaf soup?
1 In a deep pot with a small diameter, heat the olive oil.
Add all the vegetables and cook for about 10 minutes while stirring.
2 Pour water up to about 3/4 of the height of the pot, add spices and bring to a boil.
Lower the flame and cook for about 30 minutes.
3 Add the cooking cream and mix.
Break each lasagna leaf into three parts and add them to the pot as well.
4 Cook for another 20 minutes uncovered on a low-medium flame and serve with basil leaves.
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