Lasagna soup

All the flavours of lasgana but with none of the hassle

Serves

Prep Time

20 mins

Cook Time

45 mins

If you love the rich, hearty flavours of lasagne but want something a little lighter and quicker to prepare, this lasagne 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 lasagne 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.

Kirsten McCaffrey

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Ingredients

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

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.

Add the onion, garlic and diced vegetables. Cook for 5-7 minutes until softened.

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.

Stir in the broken lasagna sheets and cook for 8-10 minutes, stirring occasionally, until the pasta is tender.

Add the spinach or kale and cook for another 2 minutes until wilted. Adjust seasoning to taste.

Ladle into bowls and top with mini mozzarella balls. Let them soften into the warm soup, then sprinkle with fresh basil.