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Lasagne Soup

Recipe

Break pasta sheets into your marinara sauce for a exciting twist on an Italian classic.

Serves: 4 people |   Prep time: 10 minutes   |   Cooking time: 60 minutes

Italin   |   Main

  

Ingredients

  • 250g Minced Beef 5% Fat
  • 1 large White Onion, diced
  • 4 Mushrooms
  • 3 Lincolnshire Sausages, skinned
  • 500g Specially Selected Garlic Passata
  • ½ Beef Stock Cube, dissolved in 250ml of Boiling Water
  • 50ml Red Wine/300ml Water
  • 10 Lasagne Sheets
  • 2 tbsp Double Cream
  • 1 tsp Bramwells Worcestershire Sauce
  • 60g Mozzarella, grated
  • 20g Parmigiano Reggiano, grated
  • 2 tsp Dried Mixed Herbs
  • Salt & Black Pepper
  • A handful of fresh Basil Leaves
  • Garlic Oil

  

Method

  1. Using a knife, score the lasagne sheets, before snapping them into long shards.
  2. Add some garlic oil to a large, heavy-based sauté pan on a high heat and fry off the onions until they start to caramelise.
  3. Add the beef and sausages to the pan along with the dried herbs and season with salt and pepper. Stir until it begins to brown, then add in the chopped mushrooms and stir. Add the hot stock mixture and wine along with the Bramwell Worcestershire sauce.
  4. Gradually add the pasta shards to the sauce, carefully stirring so they don’t break or stick together. Cover and cook for 30-40 minutes on a low heat, stirring occasionally to ensure the pasta doesn’t stick together.
  5. Once the pasta is to your liking, stir in the cream. Sprinkle the mozzarella and stir again until it begins to melt and get stringy.
  6. Serve immediately with a sprinkling of Parmigiano Reggiano, fresh basil leaves and cracked black pepper.