In the midst of a busy week when time seems to slip through our fingers, yet the craving for the quintessential Italian delight of lasagne dances in our minds, fear not! I’ve curated the perfect solution for such moments – the Speedy Weeknight Lasagne Soup, a fusion of classic lasagne flavours with a time-saving twist.
Picture this: the rich aroma of simmering tomatoes, infused with the delightful blend of basil, oregano, and thyme, fills the air, instantly transporting you to the charming streets of Italy. But here’s the magic – this delightful concoction takes no more than 30 minutes to create, thanks to a clever one-pot technique that embraces the soul-soothing essence of lasagne, with a touch of weekday practicality.
As the pot gently simmers, the kitchen fills with a tantalising aroma that beckons the taste buds. Add in the aromatic herbs – dried oregano, dried thyme, fresh basil sprigs, and a touch of a bay leaf – for an authentic Italian melody that will awaken your senses.
So, when time plays tricks on you midweek, but your heart craves the comfort of lasagne, embrace this Speedy Weeknight Lasagne Soup. It stands as a testament to the magic of creativity, delivering a taste of Italy in a fraction of the time, warming your soul and leaving you with more moments to savour the little joys in life. Buon appetito!
Speedy Lasagne Soup
Ingredients
- 1 TBS extra virgin olive oil
- 1 small onion diced
- 3 cloves garlic crushed
- 500 g lean beef mince
- 800 g canned chopped tomatoes
- 400 g canned cherry tomatoes or baby Roma tomatoes
- 2 TBS tomato paste
- 1 L Water
- 1 tsp dried oregano
- 1 tsp dried thyme
- 3 sprigs of basil plus more for garnish
- 1 bay leaf
- Salt and pepper to taste
- 250 g Pasta – I use mini lasagne but Mafalde, or broken pasta sheets work well too
- Ricotta cheese to garnish
- Parmigiano Reggiano to garnish
Instructions
- In a large pot or Dutch oven, heat the extra virgin olive oil over medium heat.
- Add the diced onion and crushed garlic to the pot. Sauté them for a few minutes until the onion becomes translucent and the garlic releases its aroma.
- Add the lean beef mince to the pot. Cook the mince, breaking it up with a spoon, until it’s browned and cooked through.
- Pour in the canned chopped tomatoes and canned cherry or baby Roma tomatoes, including their juices, into the pot. Stir well to combine.
- Add the tomato paste, dried oregano, dried thyme, basil sprigs, bay leaf, and season with salt and pepper to taste. Give everything a good stir.
- Pour in the water and bring the soup to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and let it cook for about 10 minutes, allowing the flavours to meld together.
- While the soup is simmering, add in your pasta directly into the lasagne soup, it should only take about 10 minutes to cook through.
- After the soup has simmered, remove the basil sprigs and bay leaf from the pot, as they have imparted their flavours to the soup.
- Taste the soup and adjust the seasoning if needed, adding more salt and pepper as desired.
- To serve, ladle the lasagne soup into bowls. Top each serving with a dollop of ricotta cheese, some freshly grated Parmigiano Reggiano, and a few torn basil leaves for garnish.
Notes
