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Lasagna Soup

  • Serving 6
  • Preparation 10
  • Cooking 30

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2–3 garlic cloves, minced
  • 1 lb (450 g) ground beef (or turkey/pork)
  • 1 can (28 oz / 796 ml) diced tomatoes
  • 1 jar (24 oz / 680 ml) tomato or marinara sauce
  • 4 cups chicken or vegetable broth
  • 2 tbsp tomato paste
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 8–10 lasagna noodles, broken into pieces (or 3 cups short pasta)
  • 1½ cups shredded mozzarella (or mild/marbled cheddar from L’Ancêtre)
  • Fresh basil or parsley, chopped

Nothing more comforting than a warm bowl of lasagna soup topped with authentic organic mozzarella.

Our secret? A cheese made with just a few simple ingredients and organic milk for a rich taste, creamy texture, and perfect melt in every spoonful.

Preparation

  • Sauté the onion and garlic in olive oil over medium heat until softened.
  • Add the ground meat and cook until nicely browned. Drain excess fat.
  • Stir in the diced tomatoes, tomato sauce, broth, tomato paste, and herbs. Mix well and bring to a boil.
  • Add the broken lasagna noodles directly into the soup and simmer for about 15–20 minutes, until al dente.
  • Serve hot in bowls and top each portion with a generous spoonful of shredded mozzarella before serving.

Mozzarella

Wine and Cheese Pairings

SAQ - Aromatic and robust

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