Ultimate Beef and Chorizo Lasagne Soup

Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the chorizo. Fry until it starts to brown, 3-4 mins.

Once cooked, transfer the chorizo into a small bowl. Set aside. 

Heat a drizzle of oil in the (now empty) saucepan on medium-high heat. 

Once hot, add the beef mince and onion. Fry until the mince has browned, 6-8 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

When the mince has browned, drain and discard any excess fat. Season with salt and pepper.

Add the mixed herbs and half the garlic to the saucepan. Stir-fry for 1 min. 

Add the passata, red wine stock paste, sugar and water for the soup (see pantry for amount). Stir well to combine. Bring to the boil, then simmer on medium until slightly thickened, 15-18 mins. 

Meanwhile, bring a large saucepan of water to the boil with 0.5 tsp salt for the lasagna sheets.

When boiling, add the broken lasagna sheets to the water and bring back to the boil. Cook until tender, stirring regularly to stop it sticking, 12-15 mins. 

While everything cooks, halve the ciabatta and lay onto a baking tray, cut-side up. Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). Sprinkle over half the parsley. 

When the soup has 5 mins remaining, bake the garlic bread on the top shelf of your oven until golden, 4-5 mins.

Once cooked, stir the pasta through the sauce and add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Stir in half the Parmigiano Reggiano.

Taste the soup and season with salt, pepper and sugar if needed. Add a splash of water if you feel it needs it.