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Lasagna Soup

Updated: Mar 18

Surprise your loved ones with a unique twist on a classic pasta dish with Lasagna soup! This hearty soup is inspired by traditional Lasagna, but with a delicious twist.


It's easy to make and can be made vegetarian by using meat-free alternatives. Serve it up for a cozy family dinner or a gathering with friends, Lasagna soup is sure to become a new favourite in your recipe repertoire.


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This recipe makes: 6 portions

Preparation time: 20 minutes

Cooking time: 30 minutes


Ingredients for Lasagna Soup:


  • 1.1 lb ground beef (500g)

  • 8 Lasagna sheets broken to pieces (450g)

  • 1 small carrot (3.5oz/100g), small dice

  • 1 medium onion (5.3oz/150g), small dice

  • 1.8oz (50g) of celery, small dice

  • 3 garlic cloves, sliced

  • 2 cups (500 ml) beef or vegetable stock

  • 1 cup (250 ml) of red wine

  • 14oz (400g) of can chopped tomatoes or passata

  • 1/2 tsp dried oregano (you can use some for garnish as well)

  • good pinch of ground cloves and cinnamon

  • 2tbsp of olive oil

  • salt and black pepper to personal taste

  • small amount of sugar to balance sourness of tomatoes

  • freshly grated Parmigiano Reggiano for garnish

  • garlic bread to serve


How to prepare Lasagna Soup:


1. To begin, heat 1 tablespoon of olive oil in a frying pan over high heat. Once hot, add the ground beef and allow it to brown on both sides without breaking it apart too soon.


Beef mince browned on the side

2. Once the desired level of browning is achieved, break the meat apart and cook for another couple of minutes. Then transfer the beef to a separate large pot or a slow- cooker.


Beef mince in the pan

3. Add the remaining olive oil to the frying pan and then add the mirepoix (diced onion, celery, and carrot). Cook on medium heat until it starts to brown a little, then transfer to the large pot with the beef.



4. Add the following ingredients to the large pot: beef stock, red wine, chopped tomatoes, oregano, and spices. Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot with a lid and let it cook for 30 minutes. If you are using a slow-cooker, set it for 3 hours on high.


Tomatoes and Beef Mince

5. After 20 minutes of cooking (or 2.5 hours for a slow-cooker), add broken lasagna sheets or another type of pasta to the soup.


6. Once the Lasagna soup is ready, adjust the seasoning to your preference and add more water if the soup is too thick. Enjoy with garlic bread and freshly grated Parmigiano Reggiano. Mangiare!




Tips for cooking Lasagna Soup:


  • To improve the flavour profile, add 7oz (200g) of sliced Italian sausage to the beef mince.

  • For the best flavour, use good quality beef mince. You can ask your local butcher to mince steak for you.

  • Consider garnishing your soup with mozzarella or your other favourite cheese.

  • Don't be afraid to experiment with different types of pasta. While the recipe may call for specific types, you can use any type of pasta that you have on hand as long as it works for you.

  • If the soup is too thick, you can thin it out by adding more broth or water.

  • To save time, you can make the soup ahead of time and reheat it when you're ready to serve. Just be sure to add additional liquid when reheating, as the pasta will absorb some of the liquid as it sits.

  • For a vegetarian version of the soup, substitute vegetable stock for beef stock and use a vegetarian substitute in place of the beef mince. Omit the Italian sausage as well. For additional flavour and nutrition, consider adding extra vegetables such as zucchini or bell peppers to the soup.


 

From Chef:


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