Skip to content

One Pot Lasagne Soup

Recipe

The perfect mid week meal all the family will enjoy.

Serves: 4 | Prep time: 5 mins | Cooking time: 30 mins

Italian | Main | Cardiff Mum

Ingredients

  • 1 Onion, Chopped
  • 2 Peppers, Chopped
  • 6 Cloves of Garlic, Chopped or 2 tbsps of Squeeze Garlic
  • 250g of Beef or Chicken Mince
  • 1 tbsp of tomato Puree
  • 1 Tin of Chopped tomatoes
  • 100ml of Single Cream
  • Handful of Parmesan Cheese and More For topping
  • 8 Lasagne Sheets, Soaked For 5 Mins and Cut Into Strips
  • 1 tbsp of Dried Basil
  • 1 tbsp of Dried Thyme
  • 1 tbsp of Dried Oregano
  • 1/2 tsp of Chilli Flakes (Optional)
  • 800ml of Chicken Stock
  • 2 tbsps of Extra Virgin Olive Oil

Method

  1. Peel and thinly slice the onion.
  2. Cut the fillet steaks into strips.
  3. Wipe and slice the mushrooms.
  4. Cook the tagliatelle in some boiling salted water for 10 minutes – as per instructions on the pack.
  5. Melt the butter in a large frying pan or wok.
  6. Add the oil and then sauté the steak and onions for 8 minutes – turning as you cook.
  7. Add the sliced mushrooms and cook for a couple more minutes.
  8. Add the stock pot and the boiling water – allow the stock pot to melt.
  9. Then add the mustard, cream, lemon juice, paprika and brandy [if using].
  10. Season with some black pepper – and cook gently on a low light – stir through to incorporate the flavours.
  11. Serve on the drained pasta.