Step 1: Sauté the aromatics and beef

• Heat a drizzle of olive oil in a large pot or Dutch oven over medium heat.
• Add the finely chopped brown onion and minced garlic, stirring frequently for about 2-3 minutes, until softened and fragrant.
• Add the beef mince to the pot, breaking it apart with a wooden spoon as it cooks. Cook until the beef is browned and no pink remains.
• Sprinkle in the Italian seasoning, chilli flakes (if you like a little spice), and a pinch of salt and pepper. Stir well to coat the beef in the spices.

Step 2: Add the liquids

• Pour in the passata and vegetable stock, stirring to combine with the beef mixture.
• Bring the soup to a gentle simmer over medium heat. The rich tomato base is what gives the lasagne soup its classic flavour.

Step 3: Add the lasagne sheets

• Break the lasagne sheets into bite-sized pieces (about 2-3 inches each) and add them to the simmering soup.
• Stir occasionally to prevent the pasta from sticking together or to the bottom of the pot. Cook for 10-12 minutes or until the pasta is tender.

Step 4: Add the cream and cheeses

• Reduce the heat to low and stir in the double cream.prinkle in half of the grated Parmesan cheese, stirring until it melts into the soup for a rich, cheesy flavour.
• Also tear the ball of mozzarella into chunks and add it to the soup. Let it sit for a minute or two so the cheese melts slightly, creating deliciously gooey pockets throughout.

Step 5: Serve and garnish

• Ladle the soup into bowls while it’s hot and bubbly. Top each bowl with more grated Parmesan, fresh basil leaves, and a drizzle of olive oil for a touch of elegance.
• Serve immediately with crusty bread for dipping and enjoy the ultimate lasagne experience in soup form!

Tips:

• Stir the pasta often: This prevents the lasagne sheets from sticking together as they cook in the soup.
• Use good quality passata: The tomato base is the heart of this soup, so choose a high-quality passata for the best flavour.
• Don’t skimp on the cheese: The combination of Parmesan and mozzarella is what makes this soup extra indulgent. Feel free to sprinkle on as much as you like!
• Make it your own: Add spinach, mushrooms, or even a dollop of ricotta on top for extra flair.

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FAQs

1. Can I make this vegetarian?
Absolutely! Swap the beef mince for plant-based mince or lentils and use vegetable stock.

2. Can I use other types of pasta?
Yes, any pasta shape will work, but broken lasagne sheets give that authentic lasagne vibe.

3. How do I store leftovers?
Cool the soup completely, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of stock or water if it thickens too much.

4. Can I freeze lasagne soup?
Yes! Freeze it without the cream for up to 3 months. Thaw overnight in the fridge and stir in the cream when reheating.