Description

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

Scale

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

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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