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Ultimate Beef and Chorizo Lasagne Soup

Ultimate Beef and Chorizo Lasagne Soup

with Herby Garlic Bread

Recipe Development Team
Recipe Development TeamPublished on May 02, 2025
Allergens:
Cereals containing gluten
Milk
Sulphites
Wheat
Barley

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

125 grams

Baby Plum Tomatoes

1 unit(s)

Onion

4 unit(s)

Garlic Clove**

1 bunch(es)

Flat Leaf Parsley

1 pack(s)

Lasagne Sheets

(Contains: Cereals containing gluten)

60 grams

Diced Chorizo

(Contains: Milk)

240 grams

British Beef Mince

1 sachet(s)

Mixed Herbs

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

1 unit(s)

Ciabatta

(Contains: Cereals containing gluten, Wheat, Barley May contain traces of: Cereals containing gluten, Rye)

40 grams

Baby Spinach

40 grams

Parmigiano Reggiano

(Contains: Milk)

100 grams

Ricotta Cheese

(Contains: Milk)

Not included in your delivery

400 milliliter(s)

Water for the Soup

1 tsp

Sugar

1 tbsp

Olive Oil for the Garlic Bread

Nutritional information

Energy (kJ)4348 kJ
Energy (kcal)1039 kcal
Fat48.6 g
of which saturates21.3 g
Carbohydrate84 g
of which sugars16.8 g
Dietary Fibre7.7 g
Protein60.4 g
Salt6.8 g
Trans Fat0.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Garlic Press
Bowl
Large Saucepan

Cooking Instructions and Tips

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Halve the baby plum tomatoes.

Put the tomatoes on a baking tray. Drizzle with oil and season with salt and pepper. Toss to coat and spread out in a single layer. Roast on the middle shelf until softened, 10-12 mins.

Meanwhile, halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all).

Use your hands to break each lasagne sheet into roughly 5-6 pieces. 

2

Heat a drizzle of oil in a large saucepan on medium-high heat. Once the oil is 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 an extra drizzle of oil in the (now empty) saucepan on medium-high heat. 

Once the pan is 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. When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

3

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

Add the passata, red wine stock paste, water for the sauce and sugar (see pantry for amount). Stir well to combine. Bring to the boil, then simmer until slightly thickened, 5-6 mins. 

Meanwhile, 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. Set aside. 

4

Add the broken lasagne sheets to the sauce in the pan and stir well to combine. Turn the heat up to high and bring back to the boil, stirring regularly to ensure the pasta doesn't stick. Reduce to a simmer and cook until the pasta is tender, 12-15 mins.

5

Bake the garlic bread on the top shelf of your oven until golden, 4-5 mins.

Once the pasta is cooked, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Stir in half the cheese.

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

6

Divide the soup between bowls. Top with the ricotta, roasted tomatoes, chorizo, remaining cheese and remaining parsley. 

Serve with the herby garlic bread on the side. 

Enjoy!

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