Easy Lasagna Soup
Lasagna soup has all the meaty Bolognese flavour and pasta satisfaction in one bowl and without the mountains of washing up.
Servings: 6
Ingredients
- 1 tbsp This is an affiliate link.olive oil extra virgin
- 1 onion diced
- 1 carrot diced
- 1 celery stalk diced
- 2 cloves garlic
- 500g/17oz This is an affiliate link.tomato passata/crushed tomatoes
- 2-3 leaves fresh basil or 1 tsp dried basil
- 1 tsp dried oregano
- 450g/1 lbs ground beef lean or extra lean
- Salt to taste
- 1 tsp sugar optional
- 1 litre/4 cups beef or chicken stock
- 8-9 uncooked lasagna sheets broken in half or quarters
- 50g/2 cups fresh spinach
- 50g/ ½ cup grated Parmesan
- 125g/ ½ cup ricotta for serving
Instructions
- In a large and deep frying pan or a Dutch Oven heat 1 tbsp of olive oil, then add diced onions, carrots, celery, minced garlic and cook on low heat for 10 minutes without colouring the vegetables. Then add ground beef and brown it until the beef is no longer pink inside while stirring the whole time and making sure to break up the beef. Pour in the canned tomatoes with a generous pinch of salt.
- Sprinkle in some dried oregano and torn basil leaves (reserve a few small ones), bring everything to a boil. Then turn the heat down and let it simmer with a lid ajar for for 20 minutes stirring it once in a while, then add 1 tsp sugar if the taste is a bit too tangy.
- Pour in the prepared stock and bring to a simmer, then add the broken lasagna sheets and cook for 5 minutes, then add the spinach and cook for 3-4 minutes longer.
- Add in the grated Parmesan and the reserved sliced basil leaves to the soup and stir to combine. Serve the soup topped with a dollop of ricotta and additional parmesan cheese.
Nutrition
Calories: 409kcal | Carbohydrates: 40g | Protein: 31g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 969mg | Potassium: 900mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2844IU | Vitamin C: 13mg | Calcium: 186mg | Iron: 4mg