PrintDescription
This lasagna soup is a hearty and delicious one-pan meal that is perfect for a quick and easy weeknight dinner. Packed with flavor from tomatoes, double cream, and cheese, as well as a variety of veggies, this soup is sure to be a crowd-pleaser.
Ingredients
2 tbsp olive oil
2 medium onions peeled and chopped
1 red bell pepper deseeded and chopped
4 cloves of garlic peeled and minced
900 g (2 lbs) minced (ground) beef
½ tsp salt
½ tsp pepper
10 small mushrooms sliced
120 ml (½ cup) red wine (optional)
1 litre (4 cups + 2 tbsp) beef stock
2 x 400g (2 x 14 oz) tins chopped finely tomatoes
2 tbsp tomato puree (paste for USA)
1 tsp sugar
1 tbsp dried oregano
1 tbsp dried thyme
8 dried lasagna sheets broken into approx. 2 inch squares
60 ml (4 tbsp) double (heavy) cream
100 g (3.5oz) fresh baby spinach
100 g (1 packed cup) grated mature cheddar cheese
50 g (½ cup) grated parmesan
2 tbsp chopped fresh parsley
Instructions
- Heat the olive oil in a large pan over medium heat. Add the chopped onions and cook for about 5 minutes, stirring often, until they start to soften.
- Add the chopped red bell pepper and minced garlic to the pan, and cook for an additional minute.
- Add the minced beef to the pan, along with the salt and pepper. Cook for 5-6 minutes, breaking up any large pieces, until the beef is browned.
- Add the sliced mushrooms and red wine to the pan, stirring to combine. Allow to bubble for 3-4 minutes.
- Add the beef stock, finely chopped tomatoes, tomato puree/paste, granulated sugar, oregano, and thyme to the pan. Mix everything together and allow to come to a boil, then reduce to a simmer.
- Add the broken-up lasagna sheets to the pan, stirring to combine. Cook for about 20 minutes, stirring occasionally to prevent sticking.
- Add the double/heavy cream to the pan and stir to combine. Turn off the heat.
- Add the baby spinach leaves to the pan and stir until they are wilted.
- Sprinkle the grated cheddar and Parmesan cheeses over the top of the soup. Let the cheese melt into the soup for a few minutes.
- Serve hot, garnished with chopped parsley.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Cuisine: American, British, Italian
Nutrition
- Serving Size: 8 servings
- Calories: 477 kcal
- Sugar: 7g
- Sodium: 1044mg
- Fat: 24g
- Saturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 98mg
