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Add 1 tablespoon of olive oil to a large pot and heat over medium heat. Add the diced onion, diced carrots, diced celery, and minced garlic to the pot. Sauté for 2 minutes, stirring occasionally.

Add the 500g beef mince to the pot. Break it down with a spoon and cook until browned, stirring frequently.

Season the mixture with 1 tablespoon of oregano, 2 teaspoons of chilli flakes, and 1 tablespoon of dried basil. Stir to combine.

Stir in 2 tablespoons of tomato paste and pour in 1 tin of chopped tomatoes. Add the beef stock (1 beef stock cube dissolved in 1 litre boiling water). Season with salt and pepper to taste. Stir well.

Break the 250g lasagne sheets into smaller pieces and add them directly to the pot. Stir the broken lasagne sheets into the soup mixture.

Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot with a lid and let it simmer for 15-20 minutes, or until most of the liquid has absorbed and the lasagne sheets are cooked through, but the soup still has a soupy consistency.
While the soup simmers, prepare the ricotta topping: In a small bowl, combine 60g ricotta cheese, 40g Parmesan cheese, and fresh basil. Mix with a fork until well combined.

Uncover the pot. Stir in 100g mozzarella and 1/2 cup of heavy cream until the mozzarella is completely melted and incorporated into the soup.

Serve the lasagna soup hot in bowls. Dollop the prepared ricotta topping on top of each serving. Optionally, sprinkle extra Parmesan cheese on top. Enjoy!


Add 1 tablespoon of olive oil to a large pot and heat over medium heat. Add the diced onion, diced carrots, diced celery, and minced garlic to the pot. Sauté for 2 minutes, stirring occasionally.

Add the 500g beef mince to the pot. Break it down with a spoon and cook until browned, stirring frequently.

Season the mixture with 1 tablespoon of oregano, 2 teaspoons of chilli flakes, and 1 tablespoon of dried basil. Stir to combine.

Stir in 2 tablespoons of tomato paste and pour in 1 tin of chopped tomatoes. Add the beef stock (1 beef stock cube dissolved in 1 litre boiling water). Season with salt and pepper to taste. Stir well.

Break the 250g lasagne sheets into smaller pieces and add them directly to the pot. Stir the broken lasagne sheets into the soup mixture.

Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot with a lid and let it simmer for 15-20 minutes, or until most of the liquid has absorbed and the lasagne sheets are cooked through, but the soup still has a soupy consistency.
While the soup simmers, prepare the ricotta topping: In a small bowl, combine 60g ricotta cheese, 40g Parmesan cheese, and fresh basil. Mix with a fork until well combined.

Uncover the pot. Stir in 100g mozzarella and 1/2 cup of heavy cream until the mozzarella is completely melted and incorporated into the soup.

Serve the lasagna soup hot in bowls. Dollop the prepared ricotta topping on top of each serving. Optionally, sprinkle extra Parmesan cheese on top. Enjoy!
