Lasagna Soup

Lasagna Soup
For when you're craving lasagna but don't have the energy. A cosy, one pot meal that takes about a quarter of the time as a traditional lasagna.


  • ⅓ cup extra virgin olive oil
  • 500g beef mince
  • 1 stick celery, roughly chopped
  • 1 carrot, roughly chopped
  • 1 onion, roughly chopped
  • 5 cloves garlic, crushed
  • Pinch nutmeg, finely grated (around ⅛ tsp)
  • 5 sprigs thyme
  • 3 sprigs oregano (optional: oregano and thyme tied together with kitchen twine)
  • 130g double concentrate tomato paste
  • 1.5L chicken stock
  • 400g passata or chopped tomatoes
  • Parmesan rind (optional)
  • 1 bunch kale (approx 400-500g), leaves picked and washed
  • 300ml cream
  • 200g mafalda, or lasagna sheets broken into pieces
  • Parmesan (Parmigiano Reggiano or Grana Padano), to serve


  1. Heat olive oil over medium high heat.
  2. Add beef mince (seasoned with salt and pepper) and cook, breaking up, until golden brown.
  3. Process onion, celery, carrot and garlic until finely chopped (if you don’t have a food processor, finely chop with a knife).
  4. Add to pan and cook until softened.
  5. Add tomato paste and cook until colour deepens.
  6. Add nutmeg, bay leaf, thyme, oregano, passata, stock and (optional) Parmesan rind, and bring to a simmer.
  7. Stir through dried pasta and simmer until before al dente (leave 2 mins cooking time to add in the kale).
  8. Discard herbs and Parmesan rind.
  9. Add kale and simmer until tender.
  10. Stir through cream, season to taste and ladle into bowls topped with finely grated Parmesan.

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