Recipe
Lasagne Soup
A hearty Italian-style soup that brings together beef, tomato, stock and tender lasagne sheets, finished with bubbling mozzarella and Parmesan for a comforting one-pot supper.
Ingredients
Method
15 mins prep35 mins cook50 mins total
Heat the olive oil in a large saucepan over a medium heat. Add the onion and cook for 5 minutes until softened, then stir in the garlic for 30 seconds.
Add the beef mince and cook for 6–8 minutes, breaking it up with a wooden spoon, until browned and no longer pink.
Stir in the tomato purée and dried herbs, then add the chopped tomatoes and hot beef stock. Season with the salt and black pepper and bring to a steady simmer.
Break the lasagne sheets into bite-sized pieces and stir them into the soup. Simmer for 12–15 minutes, stirring occasionally, until the pasta is tender and the broth has thickened slightly.
Taste and adjust the seasoning. Ladle the soup into bowls, top with the mozzarella and Parmesan, and leave for 2 minutes so the cheese begins to melt before serving.
Notes
Break the lasagne sheets into uneven bite-sized pieces so they are easy to eat and finish cooking at slightly different rates. Keep an eye on the pot after adding the pasta: it thickens as it stands, so loosen individual portions with a splash of hot stock or water if needed.
About this recipe
This lasagne soup keeps the character of a slow-simmered ragù but brings it to the table in a generous bowl. Beef mince, onion and garlic form the savoury base, while tomato, herbs and stock create a rich broth for broken lasagne sheets to cook in.
The pasta softens directly in the soup, giving the broth a little body without making it heavy. Finish each serving with torn mozzarella and grated Parmesan so the cheese melts into the hot soup, and let the pot stand briefly before serving to settle the texture.
