Lasagna soup

Broken lasagna sheets simmered with ground beef, tomatoes and chicken broth, finished with mozzarella.

Number of servings

1

Nutrients

For entire dish

Calories

624 kcal

Protein

31.6 g

Carbohydrates

53.5 g

Fat

32.4 g

Fiber

4.7 g

Per serving

Calories

624 kcal

Protein

31.6 g

Carbohydrates

53.5 g

Fat

32.4 g

Fiber

4.7 g

Vitamins

For entire dish

Some micronutrient totals include only ingredients with a recorded value.

A

50.4 mcg

C

21.3 mg

E

3.3 mg

K

12.4 mcg

B9

7.6 mcg

B12

2.2 mcg

Fe

2.3 mg

Ca

154.6 mg

K⁺

515 mg

Zn

3.4 mg

Ingredients

• Lasagna sheets — 50 g
• Ground beef — 80 g
• Canned tomatoes — 120 g
• Chicken broth — 250 g
• Mozzarella — 30 g
• Onion — 40 g
• Garlic — 5 g
• Oregano — 2 g
• Sunflower oil — 8 g
• Table salt — 2 g

Cooking instructions

1. Break the lasagna sheets into bite-size pieces.
2. Dice the onion and mince the garlic.
3. Tear the mozzarella.
4. Heat the oil in a pot over medium heat.
5. Fry the onion and garlic for 4 minutes.
6. Add the beef and cook for 6 minutes until the meat browns.
7. Pour in the tomatoes, broth, oregano and salt and bring to a boil.
8. Add the pasta pieces and simmer for 12 minutes.
9. Ladle into a bowl, top with mozzarella and serve hot.