Zola Nene’s Lasagne Soup

Zola Nene’s Lasagne Soup

from Simply More Zola

“Lasagne is always a good idea, but the traditional version is a fork (and knife) affair; so, enjoying it in soup form using a spoon instead is such a great hack. I know it’s had its moment recently, trending on social media, but I first made lasagne soup way back in 2018. I guess you could say I was ahead of the curve with this one, but I’m glad everyone else is now on board with this delicious rendition of a classic. Grab a big bowl, a spoon and cuddle up under a blanket while eating it in front of the TV.”

Serves 4–6

2 Tbsp olive oil

1 onion, peeled and diced

2 sticks celery, diced

2 carrots, peeled and diced

500 g beef mince

Salt and pepper, to taste

2 cloves garlic, chopped

2 bay leaves

1 Tbsp tomato paste

1 x 400 g can cherry tomatoes

2 Tbsp sugar

3 cups beef stock

4 dried lasagne sheets

¼ cup chopped fresh basil, plus extra to garnish

100 g mozzarella cheese, cubed

50 g parmesan cheese, grated, plus extra to garnish

1. Heat the olive oil in a large pot. Add the onion, celery and carrots, and sauté until the veggies have softened. Add the mince and continue to sauté until the meat has browned. Season with salt and pepper.

2. Add the garlic, bay leaves and tomato paste, and cook for a few minutes before adding the canned tomatoes, sugar and stock. Bring to a boil and simmer for 15 minutes.

3. Break up the dried lasagne sheets into pieces, then stir them into the soup. Continue to simmer for about 7 minutes, or until the pasta is cooked through but al dente. If the soup gets too thick, add a little water to ensure the pasta cooks.

4. Stir in the chopped basil, mozzarella and parmesan, then season to taste. Garnish with extra basil and grated parmesan.