Easy Lasagna Soup

This one-pot Lasagna Soup is rich, comforting and perfect for weeknight dinners. All the delicious flavors of classic lasagna with none of the fuss.

Course Dinner

Cuisine Italian

Keyword Bolognese sauce, Bolognese sauce recipe, Spaghetti sauce

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 501kcal

Author Alida Ryder

Ingredients

1 lb (500g) beef mince / ground beef
1 onion finely chopped
1 carrots peeled and finely chopped/grated
1 celery ribs finely chopped
3 garlic cloves crushed
1 sprig fresh rosemary
3 sprigs fresh thyme
handful fresh basil + more for serving
4 cups beef stock
24 oz (700ml) Tomato passata / Tomato puree
1 tsp sugar
1-2 tsp salt to taste
1 tsp black pepper
¼ cup heavy / whipping cream
5 oz (150g) pasta if using lasagna sheets or a longer shape, break into smaller pieces
1 cup grated mozzarella cheese + more for serving
Parmesan cheese for serving

Instructions

In a large Dutch oven or pot set over medium-high heat, heat a few tablespoons of olive oil. Add the meat in batches and brown well. Remove from the pot and set aside.
In the same pot, add the onion, carrot, celery and fresh herbs. Cook for 10 minutes, stirring occassionally, until they are golden brown and starting to soften. Add the garlic and cook for another 30 seconds.
Add the meat back into the pot with the stock, tomatoes, sugar, a generous pinch of salt and pepper.
Partially cover with a lid and reduce the heat. Allow to simmer for 30 minutes, stirring occassionally, until the sauce is rich and slightly reduced. Stir in the cream, remove the herb stems and cook for another 5 minutes.
Add the pasta to the pot and allow to simmer for 10 minutes or until al dente.
Stir in the mozzarella cheese.
Serve the soup in bowls, top with grated mozzarella and parmesan cheese and garnish with basil.

Nutrition