Lasagna soup. A different and lighter way to lasagna

This lasagna soup conquered my heart years ago in such a way that I included it in the recipes of my last book a couple of years ago.

Sometimes it is difficult for us to try new things. We are so attached to our routine that it tells us to get out of it. I think there are people predisposed to get out of it, people who are neither better nor worse than those who stay with what they know, but who do have developed that need to try new things, to get out of the routine and to be right or wrong in their decisions but always enjoying it.

I am like that. I love trying new places, new activities and of course new recipes. That's how I came up with this one that has become one of my favorite weekend soups as soon as the cold weather arrives. Of course, I warn you that if you dare with her, you will fall at her feet forever.

Ingredients

For the soup

• 2 teaspoons olive oil
• 2 onions, chopped
• 3 cloves garlic minced
• 450 g minced meat (I like to use half beef and half pork)
• 1 teaspoon dry oregano
• 1/4 teaspoon ground pepper
• 1/2 teaspoon red chili flakes (optional)
• 1 teaspoon fresh parsley
• 1 teaspoon fresh basil
• 1 teaspoon salt
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon rosemary
• 2 tablespoons tomato paste
• 400 g crushed tomato
• 800 g of diced tomato or canned tomatoes that we can chop
• 1 liter of chicken stock
• 225 g curly lasagna pasta
• 80 g grated Grana Padano

For cream cheese

• 400 g of ricotta
• 100 g of Grana Padano
• 1 teaspoon minced parsley
• 1 tablespoon chopped fresh basil
• Salt and pepper to taste

Directions

Lightly brown the chopped garlic in the oil and when it begins to take color, add the onion. Once it is soft, we add the minced meat, hitting it with a wooden spoon to break it up well.

Add the spices and tomatoes and let it cook over medium heat for about 10 minutes. Add the broth and let it boil.

Add the lasagna sheets cut into pieces and let it boil over medium-low heat for about 20 minutes.

Meanwhile, we make a pasta with the ricotta, parmesan and herbs.

When the soup is ready, serve it very hot with a spoonful of the cream cheese and some fresh basil leaves.

Tips and Tricks

• You can prepare it in advance without adding the pasta and do it just when you are going to serve it.
• Substitute lasagna pasta for ravioli or your favorite pasta
• Difficulty: easy
• Preparation time: 40 minutes
• Servings: 6