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Lasagne soup


500g British 12% fat beef mince or chicken
1 tbsp olive oil
1 onion, finely chopped
1 tsp mixed herbs
1 tsp dried basil
2 garlic cloves, crushed (I usually sneak 3 cloves as I love garlic)
2 x 400g cans of chopped tomatoes
2 tbsp tomato puree
1.25ltrs beef or chicken stock (made with 1 stock cube)
10 dried lasagne sheets, broken up
Black cracked pepper for seasoning
20g Parmigiano Reggiano or mozzarella, grated for sprinkling just before serving
Optional: 2 carrots diced or 2 celery stalks
Optional: 6 mushrooms chopped to add towards your 5-a-day

For me there is nothing more satisfying as a good hearty soup when the weather is miserable outside, and this recipe sure hits the spot.

Everyone loves lasagne and this freezer-friendly soup is one of my favourite wholesome, budget-friendly dinners. You’ll be surprised how much flavour is packed into this comforting dish.

Serve with fresh crusty bread or ciabatta. Or, to make it super special for a treat, why not serve it in a cob loaf with the middle hollowed out for the soup and oozing with melted cheese on the top.

Totally bevlicious.


Step 1

Put the mince into a large frying pan over a medium to high heat, fry for 5 minutes, breaking up the meat with a wooden spoon

Step 2

Tip out the fat, then return the meat to the frying pan to crisp up and brown for 5 more minutes, stirring occasionally. Remove from the heat to rest

Step 3

Heat the oil over a medium heat in a large saucepan and add the onion until softened. Then add the herbs, basil and garlic, plus mushrooms, carrots and celery if using

Step 4

Stir, then cover and leave to soften on a low heat for 10 mins

Step 5

Tip the mince into the pan with the mixture, then add the chopped tomatoes and stock

Step 6

Bring to the boil, then simmer for 10 mins before adding the lasagne sheets and cooking for a further 12-15 mins, covered, until the pasta is just softened. Stirring the pan occasionally so it doesn’t stick

Step 7

Add the tomato puree and season and stir

Step 8

Divide the soup between serving bowls, then top with the grated cheese and some freshly ground black pepper to serve

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