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Lasagna Soup

Ingredients:

1 Tablespoon olive oil

1 brown onion finely diced

450g Mince (we used L'authentique Toulouse Grind available at La Cave)

3-4 Garlic Cloves crushed

3 Tablespoons Plain Flour

3-4 Tablespoons Tomato Paste (available at La Cave)

2 Tablespoons Herbes de Provence (available at La Cave)

720ml Coppola Passata (available at La Cave)

1L Chicken Stock

1 Tablespoons Blackcurrant Jelly (Optional)

200g Dried Pasta (use your favourite Granoro Tagliatelle, Fettucine or Parpadelle available at La Cave). If you prefer a heavier pasta soup add a bit more pasta or less if you prefer it soupy with only a few bits of pasta

2 Tablespoons fresh parsley & 2 Tablespoons fresh basil if avaiable (or use dried herbs or more herbes de provence)

OPTIONAL TOPPINGS: Mozarella, Parmesan, Fresh Basil, Sour Cream

 

Method:

Heat oil in a large saucepan over medium heat.

Add the onion and cook until soft (approx 5-10 minutes)

Add the mince and cook until brown breaking it up as you cook it. 

Add the garlic and cook until aromatic

Add flour, tomato pasta and herbes de provence and stir to combine.

Add the passata and chicken stock. Bring to the boil and then reduce the heat to low. Simmer for 15 minutes or until soup has slightly thickened (stirring occasionally)

If you are using the Blackcurrant Jelly add this now - it just helps to reduce the acidity of the tomato.

Break up the pasta and add to the soup.

Simmer, stirring occasionally for approx 10-15 minutes until pasta is cooked .

Divide into 4 bowls and top with your favourite toppings.

Note: This is best eaten the day it is cooked. It can be eaten the next day but just be aware the pasta will soak up the sauce so it will be more of a runny pasta dish than a soup.

 



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