Lasagna Soup
This easy lasagna soup recipe with minced beef and pasta is a budget dinner recipe the whole family love, and it's made in one pot!
Equipment
- 1 Large saucepan with lid
Ingredients
- 1 Tablespoon olive oil – or neutral oil
- 1 onion, finely diced
- 250g (9 oz) beef mince
- 2 carrots, grated
- 2 Cloves garlic, crushed
- 1 Tablespoon tomato puree / tomato paste
- 1.25 litres (5 c) Stock - vegetable or beef.
- 400g (14 oz) Tin of crushed tomatoes
- Splash Worcestershire sauce
- ½ Teaspoon dried oregano
- ¼ Teaspoon black pepper
- 150g (5 oz) fettuccini, broken
- 50g (1-2 oz) parmesan cheese / cheddar cheese, grated
- Pinch salt, optional - depends on how salty your stock is
Instructions
- Cook the onion in the oil for 5 minutes on a moderate heat with the lid on, stirring occasionally.
- Turn the heat up and add the beef mince and cook until the mince has browned, breaking it up with a spoon. This should take around 3 minutes.
- Add the grated carrots, crushed garlic and tomato purée and cook for 2-3 minutes.
- Pour in the stock / water, tinned crushed tomatoes, and add the Worcestershire sauce, dried oregano, and black pepper. Bring to the boil.
- Turn the heat down and simmer with the lid on until the soup has thickened, around 10 minutes.
- Break the pasta in to quarters and add this to the soup. Cook for 15-18 minutes until the pasta is tender.
- Check for seasoning, adding a little salt or more black pepper if needed.
- Serve sprinkled with grated parmesan / cheese
Video
Notes
Minced beef – ground beef. If you find it easier or cheaper to buy 500g packs of beef mince, you can freeze the other half for later, or use it to make beef noodles (the recipe serves 2-3 people).
Onion – brown onion.
Stock – beef or vegetable stock. Or use 1 litre of stock and 250ml water. Use more if going to be reheating the soup as it thickens.
Carrots – this budget friendly vegetable adds sweetness and increases the vegetables in the soup. You can use zucchini / courgette if you prefer, or a chopped pepper / capsicum.
Tomatoes – tinned / canned tomatoes, crushed or use plum tomatoes and break up with a spoon. If you want a smoother soup use a stick blender to blend them before adding to the mince.
Fettuccine – I haven’t used lasagna noodles in this recipe for 2 reasons: 1. They don’t break as easily as spaghetti or fettuccine, and 2. They are more expensive than regular dried pastas. However if you want to use lasagne sheets then break into rough pieces
Cheese – grated tasty cheese or cheddar cheese. If you want to add grated fresh parmesan that would be delicious too.
Salt - I haven’t added any salt to the dish as it is cooking as I find many bought stocks are salty. It’s better to check just before serving and add any salt then, if needed.
Stir the soup occasionally when you have added the pasta to make sure it doesn’t stick to the bottom of the pan.
If you want to batch cook this soup and serve later, you will need to thin it with more stock on reheating as the soup thickens in the fridge or freezer as the pasta absorbs the liquid.
Nutrition
Calories: 387kcalCarbohydrates: 45gProtein: 24gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 83mgSodium: 1528mgPotassium: 777mgFiber: 5gSugar: 11gVitamin A: 6146IUVitamin C: 14mgCalcium: 165mgIron: 4mg
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