Lasagna Soup
This hearty, warm, wholesome recipe with sure to be a family favourite. There is lots of hidden veg so if you have little ones that aren’t interested in eating their veggies this one is for you!
- Total Time: 1 hour
- Yield: 4-6 1x
Ingredients
2 Large Brown Onion Diced
2 Carrots Grated
1 Zucchini Grated
2 Tablespoons Minced Garlic
2 Tablespoon Italian Herbs
2 Tablespoons Tomato Paste
1/2 Cup Balsamic Vinegar
800 Grams Beef Mince
2 Litres Beef Stock
2 400g Tins of Crushed Tomatoes
1 Pack of Lasagna Sheets (either dried or fresh)
Optional extra to serve: creamy cheese and ricotta mix see notes below
Instructions
Add onion, carrot, zucchini and garlic to a heavy bottom pot and soften for a few minutes.
Add beef, Italian herbs, pinch or salt and pepper and stir until fragrant
Add tomato paste, balsamic vinegar, crushed tomatoes and stir.
Add beef stock and broken up lasagna sheets and stir making Sure to push down the pasta.
Reduce to a simmer and simmer for 20-25 mins until pasta is cooked.
Divide between bowls and enjoy. I top mine with dollops of creamy cheese and ricotta mix and fresh parsley.
Notes
As a substitute to a creamy white sauce that is generally served in the layers of lasagna, I mix 1.5 cups of smooth ricotta with 1 cup grated cheese. Stir through a little salt and pepper and Italian herbs. Add dollops onto your lasagna soup and sprinkle over some fresh parsley.
- Prep Time: 15
- Cook Time: 45
