Lasagna Soup
The flavours of a lasagne in one pot, also called lasagne soup in the UK: Italian sausage in a tomato broth with broken lasagne sheets, finished with ricotta, mozzarella and Parmesan.
- 1 tbsp olive oil
- 400 g Italian sausages
- 1 pc onion
- 1 pc carrot
- 4 pc garlic cloves
- 2 tbsp tomato purée
- 800 g chopped tomatoes
- 1200 ml chicken stock
- 2 tsp dried oregano
- 1 tsp dried basil
- ½ tsp chilli flakes
- 1 pc bay leaf
- 200 g dried lasagne sheets
- 100 g baby spinach
- 100 ml double cream
- 250 g ricotta
- 40 g Parmesan
- 125 g grated mozzarella
- 15 g fresh basil
- sea salt
- black pepper
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Add to a shopping listHow the shopping list works →For the soup
- Step 1
Squeeze the sausage meat out of its skins. Heat the oil in a large heavy-based pot over a medium-high heat, add the sausage meat and break it into small pieces. Fry for 6 to 8 minutes, until browned all over. If there is more than about 2 tbsp of fat in the pot, spoon off the excess.
- Step 2
Finely dice the onion and carrot and add them to the pot. Cook for 6 minutes, stirring now and then, until soft. Add the crushed garlic, tomato purée, oregano, dried basil and chilli flakes and cook for 1 to 2 minutes, until the purée darkens.
- Step 3
Pour in the tomatoes and stock, add the bay leaf and 1/2 tsp salt and bring to the boil. Reduce the heat and simmer for 15 minutes to build flavour.
- Step 4
Break the lasagne sheets into rough 4 cm pieces and add them to the pot. Simmer for 10 to 12 minutes, or 1 minute less than the pack time, stirring often so the pieces do not stick together or to the base.
- Step 5
Stir in the spinach and cream and cook for 2 minutes, until the spinach wilts. Remove the bay leaf and season with salt and pepper.
For the ricotta topping
- Step 1
While the pasta cooks, mix the ricotta with half the Parmesan, a pinch of salt and plenty of black pepper.
- Step 2
Put a small handful of mozzarella into each warm bowl, ladle the soup over so it softens and strings, then add a spoonful of the ricotta mixture. Finish with the remaining Parmesan and torn basil. The pasta keeps absorbing liquid, so loosen leftovers with a splash of stock or water when reheating.
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