Meatball Lasagne Soup by @tesco

1h

4 servings

🍖

600 g

Tesco 3 Ingredient Meatballs

🫒

30 ml

Olive oil

🧅

200 g

Onion

🥕

100 g

Carrot

🧄

18 g

Garlic

🥛

30 g

Red pesto

🌶️

1 g

Red chilli flakes

🌿

3 g

Dried oregano

🧄

500 ml

Italian passata with garlic and herbs

🍲

1.3 l

Chicken stock cube

💧

1.3 l

Water

🍝

200 g

Dried lasagne sheets

🥛

75 ml

Whipping cream

🧀

100 g

Ricotta

🧀

30 g

Parmesan

🌿

15 g

Fresh basil

🧂

3 g

Salt

⚫

0.5 g

Black pepper

  1. Heat
    • olive oil

    Heat the olive oil in a large pot over medium heat.

  2. Brown
    • beef meatballs

    Brown the beef meatballs for 8-10 minutes, turning until golden all over.

  3. Transfer
    • beef meatballs

    Transfer the browned beef meatballs to a plate using a slotted spoon.

  4. Add
    • onion
    • carrot

    Add the chopped onion and carrot to the pot.

  5. Sauté
    • onion
    • carrot

    Sauté the onion and carrot for 10 minutes until softened.

  6. Add
    • garlic

    Add the minced garlic and cook for 1 minute until fragrant.

  7. Add
    • tomato passata with garlic and herbs
    • red pesto
    • red chilli flakes

    Add the tomato passata, red pesto, red chilli flakes, dried oregano, and chicken stock.

  8. Stir
    • whipping cream

    Stir in the whipping cream and bring the soup to a simmer.

  9. Simmer
    • salt

    Simmer the soup for 15 minutes, then season with salt and black pepper.

  10. Add
    • dried lasagna sheets
    • beef meatballs

    Add the broken dried lasagna sheets and the browned beef meatballs.

  11. Cook
    • dried lasagna sheets

    Cook for 10 minutes, stirring often, until the pasta is al dente.

  12. Divide

    Divide the soup between six serving bowls.

  13. Top
    • ricotta
    • Parmesan
    • fresh basil

    Top each bowl with ricotta, grated Parmesan, and torn fresh basil.

Meatball Lasagne Soup by @tesco

1h

4 servings

🍖

600 g

Tesco 3 Ingredient Meatballs

🫒

30 ml

Olive oil

🧅

200 g

Onion

🥕

100 g

Carrot

🧄

18 g

Garlic

🥛

30 g

Red pesto

🌶️

1 g

Red chilli flakes

🌿

3 g

Dried oregano

🧄

500 ml

Italian passata with garlic and herbs

🍲

1.3 l

Chicken stock cube

💧

1.3 l

Water

🍝

200 g

Dried lasagne sheets

🥛

75 ml

Whipping cream

🧀

100 g

Ricotta

🧀

30 g

Parmesan

🌿

15 g

Fresh basil

🧂

3 g

Salt

⚫

0.5 g

Black pepper

Preparation Steps

  1. Step 1/13

    Heat the olive oil in a large pot over medium heat.

    🫒olive oil
    🍲large pot

  2. Step 2/13

    Brown the beef meatballs for 8-10 minutes, turning until golden all over.

    🥩beef meatballs
    🍲large pot
    🥄wooden spoon

  3. Step 3/13

    Transfer the browned beef meatballs to a plate using a slotted spoon.

    🥩beef meatballs
    🥄slotted spoon

  4. Step 4/13

    Add the chopped onion and carrot to the pot.

    🧅onion
    🥕carrot
    🍲large pot
    🥄wooden spoon

  5. Step 5/13

    Sauté the onion and carrot for 10 minutes until softened.

    🧅onion
    🥕carrot
    🍲large pot
    🥄wooden spoon

  6. Step 6/13

    Add the minced garlic and cook for 1 minute until fragrant.

    🧄garlic
    🍲large pot
    🥄wooden spoon

  7. Step 7/13

    Add the tomato passata, red pesto, red chilli flakes, dried oregano, and chicken stock.

    🧄tomato passata with garlic and herbs
    🥛red pesto
    🌶️red chilli flakes
    🌿dried oregano
    🍲chicken stock
    🍲large pot
    🥄wooden spoon

  8. Step 8/13

    Stir in the whipping cream and bring the soup to a simmer.

    🥛whipping cream
    🍲large pot
    🥄wooden spoon

  9. Step 9/13

    Simmer the soup for 15 minutes, then season with salt and black pepper.

    🧂salt
    ⚫black pepper
    🍲large pot
    🥄wooden spoon

  10. Step 10/13

    Add the broken dried lasagna sheets and the browned beef meatballs.

    🍝dried lasagna sheets
    🥩beef meatballs
    🍲large pot
    🥄wooden spoon

  11. Step 11/13

    Cook for 10 minutes, stirring often, until the pasta is al dente.

    🍝dried lasagna sheets
    🍲large pot
    🥄wooden spoon

  12. Step 12/13

    Divide the soup between six serving bowls.

    🥣serving bowls
    🥄wooden spoon

  13. Step 13/13

    Top each bowl with ricotta, grated Parmesan, and torn fresh basil.

    🧀ricotta
    🧀Parmesan
    🌿fresh basil
    🥣serving bowls
    🧀grater

Composition

Ingredients

Types

Fats and Oils, Vegetables, Condiments, Herbs and Spices, Dairy, Seasonings

Ingredients

Tesco 3 Ingredient Meatballs, Olive oil, Onion, Carrot, Garlic, Red pesto, Red chilli flakes, Dried oregano, Italian passata with garlic and herbs, Chicken stock cube, Water, Dried lasagne sheets, Whipping cream, Ricotta, Parmesan, Fresh basil, Salt, Black pepper

Notes

Onion (large, finely chopped), Carrot (peeled and finely chopped), Garlic (finely minced), Italian passata with garlic and herbs (Tesco), Chicken stock cube (made up with water), Water (for the chicken stock, additional splash if needed to loosen the soup), Dried lasagne sheets (broken into shards), Parmesan (grated), Fresh basil (roughly torn), Salt (for seasoning), Black pepper (for seasoning)

Allergens

Milk, Tree nuts

Dietetics

Dietary regimen

High-protein

Calories

590 kcal

Macro nutrients

Protein: 29g, Carbohydrates: 54g, Fat: 29g, Fiber: 5g, Sugars: 9g, Saturated fat: 12g

Nutritional Information

Minerals

Calcium: 260mg, Iron: 4mg, Potassium: 720mg, Sodium: 980mg

Vitamins

Vitamin A: 430µg, Vitamin C: 15mg, Vitamin B12: 1.4µg

Preparation

Time Information

Preparation

15 minutes

Cooking

45 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

large pot, wooden spoon, slotted spoon, knife, cutting board, grater, serving bowls

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Dinner, Lunch, Cold weather meal, Family meal

Origin

Source

Platform

instagram

Original Creator

@tesco

Origin

Cuisine

Italian, British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Tender, Creamy, Chunky, Chewy

Flavors

Savory, Tomato-rich, Herby, Creamy, Mildly spicy, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 days (Cool quickly,Store in an airtight container,Reheat until piping hot), freezer : 2 months (Freeze without ricotta, Parmesan, and basil toppings,Use an airtight freezer-safe container,Thaw in the fridge before reheating)