Lasagne Soup. What could be better? Lasagne in a bowl in less than 30 minutes.
Nothing beats Lasagne in my house.
Except maybe this Lasagne Soup.
This seemed to make Skater sit up and notice. It tastes pretty much like Lasagne but it takes 1/4 of the time to cook. Naturally you can sneak any vegetables into this soup you want and that was what originally attracted me to the idea. I made it extra thick so that my fussy Lasagne eater would not have any reason for any kind of complaint, but you can add more “soup” if you like it thinner or you want it to stretch further. It’s a pretty novel and economical kind of dish, perfect for a whole group of Lasagne eating monsters. You can use any kind of pasta in this soup, but I’ve used fresh instant pasta sheets cut into squares because they cook so quickly. if you have a favourite dried pasta cook that separately then add at the end.
There is not much more to say really except you can make this with any kind of mince. Chicken, Turkey, Beef or Pork. Add chilli. Make it two days ahead then add the pasta when you reheat or just make a huge pot and eat it all week! It’s great for groups, great for keeping in the fridge to eat the next day. DO use good parmesan. DO make the cream sauce for the top.
Why not share this with someone ?
- 1 onion chopped into dice
- ½ capsicum chopped into dice
- 1 stick of celery chopped into dice
- 2 cloves of garlic crushed
- ¼ teaspoon of salt to season the meat.
- 1 x 700 ml passata / 23oz ( crushed tomato sauce)
- 1 x 700ml chicken stock or water / 23oz
- 250-300gm beef mince ( or any other mince you like) / 8.8 oz
- 150 gm flat pasta sheets fresh ( ½ a packet is plenty) / 5.3 oz
- 1 tablespoon fresh or 1 teaspoon dried oregano
- 4 tablespoons Olive oil
- Cream ( I used thickened) 125ml/ 4.20 fl oz
- Parmesan cheese grated 100 gm/ 3.5 oz
- ½ teaspoon salt
- Extra cheese for sprinkling on top if you like
- extra stock ( to thin if necessary)
- Chopped parsley or basil ( if you like green things)
- Heat the cream in a small pot along with the grated parmesan cheese on medium heat. Stir till melted and it just starts to simmer. Then pour into a bowl. It will thicken a little as it cools. Set aside.
- Heat a saucepan on high then add 2 tablespoons olive oil and the beef mince and fry breaking up as it fries and starts to brown well. Season with a little salt.
- Then add a tablespoon or two more olive oil and add the onion, garlic, celery, capsicum, and oregano and saute till the vegetables are starting to soften. Add the tomato sauce ( passata) the stock (700ml) of stock and the extra salt, to taste.
- Simmer on low for 10-15 minutes
- Then add the fresh pasta and cook for another 5-10 minutes or till the pasta is just cooked ( it will keep cooking).
- Scoop into 4 big bowls and top with parmesan cream and chopped herbs.