Super Quick Beef Lasagne Soup
with Mushrooms, Spinach and Cheese0.0(0)
Calories
:
561 kcalProtein
:
40.6g proteinDifficulty
:
Easy Calorie Smart
High Protein
Low Carb
Allergens:
- Cereals containing gluten
- Wheat
- Sulphites
- Milk
- Egg
Inspired by the viral lasagne soup, our version uses classic beef mince, a rich tomato sauce and Italian style cheese. An easy recipe to cosy up with that also takes less than 15 minutes to make.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
240 grams
British Beef Mince
180 grams
Sliced Mushrooms
1 sachet(s)
Mixed Herbs
1 pack(s)
Lasagne Sheets
(Contains: Cereals containing gluten, Wheat)
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
40 grams
Baby Spinach
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1 sachet(s)
Chilli Flakes
Not included in your delivery
1 tsp
Sugar
300 milliliter(s)
Water for the Soup
Utensils
•Kettle
•Large Saucepan
•Medium Saucepan
Instructions
1
- Boil a full kettle.
- Heat a drizzle of oil in a saucepan on high heat.
- Once hot, fry the beef mince and mushrooms, 5-6 mins. Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Stir in the mixed herbs, 1 min.
2
- Meanwhile, break each lasagne sheets into roughly 5-6 pieces.
- Pour the boiled water into a medium saucepan with ½ tsp salt on high heat.
- Boil the lasagne sheets, 12 mins.
- Once cooked, drain and pop back in the pan. Drizzle with oil.
3
- While the pasta is cooking, add the passata, red wine stock paste, sugar and water (see pantry for both) to the beef mince.
- Simmer for 3-4 mins.
- Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Stir in the cooked pasta and half the cheese.
4
- Share your lasagne soup between bowls.
- Sprinkle over the remaining cheese and chilli flakes.
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