Lasagne Soup

This Lasagne Soup is everything you love about classic lasagne but in a rich, hearty soup. Packed with sausage, beef, cheese and pasta, it’s the ultimate comfort food. Made in one pot too - like the MAKO Genius 5-Ply 28cm Non-Stick Essential Pan

All the flavours of your favourite baked lasagne packed into one warming, spoonable bowl. This lasagne soup is filled with Italian sausage, beef, tomatoes, pasta and a whole lot of gooey cheese. It is rich, comforting and hearty. Perfect for when you are craving lasagne but want something easier and faster.

You only need one pot for the soup and one for the pasta, which makes cleanup super easy too. Whether it is a cosy weeknight dinner or a weekend cook-up, this soup is sure to hit the spot.weeknight dinner or a weekend cook-up, this soup is sure to hit the spot.

INGREDIENTS

12 lasagne noodles, broken into 5 cm pieces
1 tablespoon extra-virgin olive oil
500 g Italian sausage, casings removed
500 g beef mince
1 medium brown onion, diced
6 garlic cloves, minced
1 x 400 g can crushed tomatoes
3 tablespoons tomato paste
1 x 800 g can tomato sauce or passata
5 cups chicken stock
2 teaspoons Italian seasoning
2 teaspoons kosher salt
½ teaspoon freshly cracked black pepper
1 teaspoon fennel seeds
250 g mozzarella, shredded
½ cup freshly grated parmesan cheese
2 tablespoons chopped fresh parsley

METHOD

Bring MAKO Genius 5-Ply 28cm Non-Stick Essential Pan of salted water to the boil. Add the lasagne noodles and cook until just al dente. Drain and set aside.

Meanwhile, heat the olive oil in a large heavy-based pot over medium-high heat. Add the sausage, beef and onion. Cook, breaking up the meat with a wooden spoon, for about 5 to 6 minutes or until browned and the onion is soft.

Add the garlic and cook for another minute or until fragrant. Stir in the crushed tomatoes, tomato paste, tomato sauce, chicken stock, Italian seasoning, salt, pepper and fennel seeds. Bring to a boil, then reduce the heat to low and simmer for 15 to 20 minutes to allow the flavours to develop.

Stir the cooked pasta into the soup. Add the mozzarella and parmesan and stir until melted and well combined.

To serve, ladle the soup into bowls and top with chopped parsley and extra parmesan if desired.