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