Lasagne Soup

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

  1. Bring a pot of salted water to the boil. Add the lasagne noodles and cook until just al dente. Drain and set aside.
  2. 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.
  3. 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.
  4. Stir the cooked pasta into the soup. Add the mozzarella and parmesan and stir until melted and well combined.
  5. To serve, ladle the soup into bowls and top with chopped parsley and extra parmesan if desired.