Lasagna soup
All the flavours of lasgana but with none of the hassle
4
Serves
20 mins
Prep Time
45 mins
Cook Time
Recipe author
Kirsten McCaffrey
If you love the rich, hearty flavours of lasagna but want something a little lighter and quicker to prepare, this lasagna soup is the perfect choice. Made with New Zealand beef mince, plenty of vegetables, and a flavourful broth, it delivers all the comforting goodness of a classic lasagna in a warm, spoonable form. One of the best things about lasagna soup is how easy it is to customise. Want more veg? Add mushrooms or bell peppers. Need a little more spice? A pinch of chilli flakes will do the trick. You can even swap in wholewheat pasta for extra fibre or use gluten-free pasta if needed. Pro tip: if you're wanting to take this for lunch the next day or meal prep - cook the pasta separately and keep it separate until right before serving. Otherwise it will soak up all the liquid and become gluggy overnight.
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Ingredients
Soup
1 Tbsp olive oil
500g Quality Mark beef mince
1 onion
finely chopped
2 garlic cloves
minced
2 carrots
diced
2 celery stalks
diced
1 red capsicum
diced
1 courgette
diced
1 canned chopped tomatoes
500ml reduced-salt beef stock
1 Tbsp tomato puree
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried basil
100g lasagna sheets
broken into pieces
1 handful baby spinach leaves
chopped
100g bocconcini
basil leaves
to serve
Method
Method
1
Heat olive oil in a large pot over medium heat. Add the beef mince and cook, breaking it up with a spoon, until browned. Drain any excess fat if needed.
2
Add the onion, garlic and diced vegetables. Cook for 5-7 minutes until softened.
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3
Stir in the chopped tomatoes, stock, tomato purée, oregano, basil, thyme, and black pepper. Bring to a gentle simmer and let cook for 15 minutes, allowing the flavours to develop.
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4
Stir in the broken lasagna sheets and cook for 8-10 minutes, stirring occasionally, until the pasta is tender.
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5
Add the spinach or kale and cook for another 2 minutes until wilted. Adjust seasoning to taste.
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6
Ladle into bowls and top with mini mozzarella balls. Let them soften into the warm soup, then sprinkle with fresh basil.
