Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Lasagne Soup

Dinner, Meats, SoupTove Balle-PedersenComment
 Lasagne Soup

Lasagne Soup

Lasagne is the ultimate comfort food for me, so why not make the dish into a yummy hearty soup?

Ingredients:

  • 2 teaspoons olive oil
  • 1 pound (450 g) ground beef
  • 1 large onions, chopped 
  • 4 garlic cloves, minced
  • 2 teaspoons oregano
  • 1 teaspoon thyme
  • 1 teaspoon basil
  • 1 teaspoon rosemary
  • ½ teaspoon crushed red pepper flakes
  • 2 tablespoons tomato paste
  • 1 can fire roasted diced tomatoes
  • 1 cup red wine (optional)
  • 2 bay leaves
  • 5-6 cups (1½ l) Beef stock (I used leftovers from my beef soup)
  • 1 handful pasta (I used  XX)
  • ½ cup finely chopped fresh basil leaves
  • salt and freshly ground black pepper, to taste

Topping: 

  • 1 cup (240 ml) sour cream or creme fraiche
  • ½ cup grated Parmesan cheese
  • ¼ teaspoon salt
  • 1 pinch of freshly ground pepper
  • ¼ cup finely chopped fresh basil leaves
  • shredded mozzarella cheese 

Directions:

Heat olive oil in a large pot over medium heat. Add the beef, breaking it up into bite sized pieces, and brown for about 5 minutes. 

Add onions and cook until softened, then add garlic, and spices. Cook for 1 minute. Add tomato paste and heat it through, until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves and beef stock. Stir to combine. Bring to a boil, then reduce heat and let it simmer for about 30 minutes. The longer you let it cook, the deeper the flavors become. 

Add uncooked pasta and cook until al dente. Right before serving stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the topping. In a small bowl combine all but the mozzarella, and season with salt and pepper.

Serve the soup in bowls with a dollop of the topping and som sheredded mozzarella on top.

Enjoy!

The Danish version:

Lasagnesuppe

Ingredienser:

  • 2 tsk olivenolie
  • 450 g hakket oksekød
  • 1 stort løg, groft hakket 
  • 4 fed hvidløg, presset
  • 2 tsk oregano
  • 1 tsk timian
  • 1 tsk basilikum
  • 1 tsk rosmarin
  • ½ tsk chiliflager
  • 2 spsk konc. tomatpuré
  • 1 dåse hakkede tomater 
  • 2½ dl rødvin (behøves ikke, men giver mere dybde i smagen)
  • 2 laurbærblade
  • 1½ l okseboullion (jeg brugte resterne af min oksekødssuppe)
  • 1 håndfuld pasta 
  • 1 dl hakket frisk basilikum
  • salt og friskkværnet peber, smag retten til

Topping: 

  • 240 ml creme fraiche
  • 1 dl friskrevet parmesan 
  • ¼ tsk salt
  • 1 knsp friskkværnet peber
  • ½ dl hakket frisk basilikum
  • revet mozzarella

Directions:

Varm olien i en tykbundet gryde, og brun det hakkede oksekød heri. Sørg for at kødet bliver findelt, mens det brunes. Tilsæt løg, hvidløg og krydderierne, og steg i et par minutter indtil løgene er blevet bløde. Tilsæt tomatpureen og varm den igennem, til den får en rødbrun farve, Dette tage lidt af syren i tomatpureen.

Tilsæt de hakkede tomater, rødvin, laurbærblade og oksebouillonen. Lad suppen simre i omkring 30 minutter. Jo længre tid den koger, jo dybere bliver smagen.

Kom den ukogte pasta i suppen og kog indtil den er al dente.  Kom den friske basilikum i suppen lige før serveringen. Smag suppen til med salt og peber. 

Mens pastaen koger i suppen, mix toppingen. Bland alt undtagen mozzarellaen  og smag det til med salt og peber.

Server suppen i skåle med en klat topping og revet mozzarella på toppen

Velbekomme!