One-Pan Lasagne Soup

By Kitchen Sanctuary · 45 min

Ingredients

Instructions

1. Heat the oil in a large Dutch oven or casserole over medium heat.
2. Add the onions and cook about 5 minutes, stirring often, until softened.
3. Add the bell pepper and garlic and cook another minute, stirring often.
4. Add the beef, salt and pepper and cook until browned, stirring often and breaking up any large pieces.
5. Add the mushrooms, stir, then add the red wine and let it bubble for 3-4 minutes.
6. Add the stock, chopped tomatoes, tomato purée, sugar, oregano and thyme. Stir and bring to the boil.
7. Once boiling, reduce to a simmer. Add half the lasagne sheets, stir, then add the rest, separating them a little so they don't stick together.
8. Simmer uncovered for 20-25 minutes until the lasagne sheets are cooked, stirring a couple of times and separating any sheets that stick.
9. Stir in the cream and turn off the heat.
10. Stir in the spinach, then sprinkle over the cheddar, parmesan and parsley before serving.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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