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Lasagne soup recipe

Lasagne soup recipe

37 ratings

Lasagne soup... yep you read that right! Transform the family favourite dinner into an easy soup, perfect for the colder months. With a dash of cream and plenty of Parmesan and mozzarella, you won't be able to get enough of this one. See method

  • Serves 4
  • 20 mins to prepare and 30 mins to cook
  • 661 calories / serving

Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely chopped​
  • 1 carrot, finely chopped
  • 1 celery stick, finely chopped
  • 3 large garlic cloves, crushed
  • 500g 5% fat beef mince
  • 3 tbsp tomato purée
  • 2 x 400g tins chopped tomatoes​
  • 300ml beef stock
  • 1 tbsp dried mixed herbs
  • 1 tbsp Worcestershire sauce
  • 9 dried lasagne sheets, snapped into pieces
  • 100ml double cream
  • 30g Parmesan, finely grated
  • 75g mozzarella, grated
  • ½ bunch fresh basil, leaves roughly chopped
If you don't have mince, cut open some sausages instead

Each serving contains

  • Energy

    2770kj
    661kcal     33%

  • Fat

    29g 41%

  • Saturates

    15g 75%

  • Sugars

    16g 18%

  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 53.8g Protein 43.2g Fibre 6.9g

Method

  1. In a large pan, heat the olive oil over a low heat. Fry the onion, carrot, celery and garlic for 5 mins, or until softened. Add the mince and fry on a medium heat until golden. Stir in the tomato purée, chopped tomatoes and stock. Add in the mixed herbs and Worcestershire sauce and simmer for 15 mins. Season with salt and pepper.
  2. Stir in the snapped lasagne sheets and cook for 10-12 minutes until the lasagne sheets are al dente. You might need to add a splash more water to loosen the sauce/help cook the pasta.
  3. Stir in the double cream, Parmesan, mozzarella and the basil leaves. Serve in bowls with a good grinding of black pepper.

See more Soup recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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