LASAGNE SOUP Oct 7 Written By Eleanor Debel https://www.youtube.com/shorts/Dt4Dc5DrjdoPrintLASAGNE SOUPYield 4-6Prep time15 MinCook time25 MinTotal time40 MinIngredients4 Tbsp olive oil 1 large onion, finely diced3 garlic cloves, minced1 Tbsp smoked paprika1 tsp chipotle chili powder½ tsp dried oregano ¼ tsp cayenne pepper or red pepper flakes¼ cup tomato paste1 lb ground beef 1 tsp kosher salt ½ cup tomato sauce or pasta sauce 3 cups vegetable or chicken broth ¼ cup heavy cream ¼ cup fresh basil, finely chopped8 oz lasagne sheets, broken into 2-3 inch pieces 1 cup shredded mozzarella¼ cup fresh grated parmesan cheeseInstructionsHeat a large soup pot or dutch oven over medium high heat and add in the oil. Once hot add the diced onion and garlic and cook, stirring constantly, until softened and fragrant, about 2-3 minutes. Add in the paprika, chili powder, oregano and cayenne pepper and stir to combine. Add the tomato paste and stir to mix it into everything evenly. Cook the tomato paste and onion mixture for 2-3 minutes to toast that tomato and give it a richer flavor.Add in the ground beef and cook, breaking up the meat with a wooden spoon or spatula, for 5-6 minutes until the meat starts to brown. Season with salt and taste to adjust the seasoning. Add in the tomato sauce, stock, chopped basil and heavy cream and cook, stirring frequently until the soup comes to a simmer. Reduce the heat to medium low and add in the lasagna pasta sheets. Simmer for 8-10 minutes or until the pasta is cooked through, then stir in the mozzarella and parmesan cheese and remove from the heat. Serve with extra basil sprinkled on top and more cheese on the table for topping. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance healthyeasymeatmeal prep Eleanor Debel
LASAGNE SOUP Oct 7 Written By Eleanor Debel https://www.youtube.com/shorts/Dt4Dc5DrjdoPrintLASAGNE SOUPYield 4-6Prep time15 MinCook time25 MinTotal time40 MinIngredients4 Tbsp olive oil 1 large onion, finely diced3 garlic cloves, minced1 Tbsp smoked paprika1 tsp chipotle chili powder½ tsp dried oregano ¼ tsp cayenne pepper or red pepper flakes¼ cup tomato paste1 lb ground beef 1 tsp kosher salt ½ cup tomato sauce or pasta sauce 3 cups vegetable or chicken broth ¼ cup heavy cream ¼ cup fresh basil, finely chopped8 oz lasagne sheets, broken into 2-3 inch pieces 1 cup shredded mozzarella¼ cup fresh grated parmesan cheeseInstructionsHeat a large soup pot or dutch oven over medium high heat and add in the oil. Once hot add the diced onion and garlic and cook, stirring constantly, until softened and fragrant, about 2-3 minutes. Add in the paprika, chili powder, oregano and cayenne pepper and stir to combine. Add the tomato paste and stir to mix it into everything evenly. Cook the tomato paste and onion mixture for 2-3 minutes to toast that tomato and give it a richer flavor.Add in the ground beef and cook, breaking up the meat with a wooden spoon or spatula, for 5-6 minutes until the meat starts to brown. Season with salt and taste to adjust the seasoning. Add in the tomato sauce, stock, chopped basil and heavy cream and cook, stirring frequently until the soup comes to a simmer. Reduce the heat to medium low and add in the lasagna pasta sheets. Simmer for 8-10 minutes or until the pasta is cooked through, then stir in the mozzarella and parmesan cheese and remove from the heat. Serve with extra basil sprinkled on top and more cheese on the table for topping. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance healthyeasymeatmeal prep Eleanor Debel
