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Creamy Lasagna Soup

Name: Creamy Lasagna Soup
Yield: 2 servings
Ingredients: 200-250g beef mince; ½ red bell pepper, diced; 1 small onion, diced; 3 cloves garlic, minced; 1-2 tbsp tomato purée; 400 ml passata; 2 cups (480 ml) vegetable stock (or whatever you have); ½ cup (120 ml) double cream; 4-5 lasagna sheets, broken into pieces; ½ tsp dried oregano; ½ tsp Italian seasoning; 1 tbsp fresh basil, chopped; 2 tbsp chopped parsley; 1 tbsp butter or olive oil; 1 tsp sugar; Salt, to taste; Black pepper, to taste; 1 tsp garlic and onion powder; 1 tsp paprika; 1 tsp chili flakes; 60–80 g mozzarella grated; Parmesan, to taste; 2 tbsp ricotta or cream cheese mixed with Parmesan cheese and parsley (for topping)

by @on_todays_bake · Ontodaysbake

Serves

Recipe by Ontodaysbake · tiktok.com

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The method

Melt the butter in a large saucepan over medium heat. Add the onion and red bell pepper and sauté for 4–5 minutes until softened.
Add the minced beef and cook for 4–5 minutes, breaking it up as it browns.
Add the garlic and tomato purée and cook for about 1 minute.
Add all seasonings then stir well.
Pour in the passata and add sugar. Pour the vegetable stock. Stir and bring to a gentle simmer.
Break the lasagna sheets into bite-sized pieces and add them to the soup. Simmer for 8–12 minutes, stirring occasionally, until the pasta is tender.
Lower the heat and stir in the double cream. Warm gently for 2–3 minutes without bringing it to a vigorous boil.
Taste and adjust the seasoning. Stir in fresh basil and parsley.
Add mozzarella and Parmesan, allowing the mozzarella to melt into the soup.

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