One Pan Lasagne Soup (2024)

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By Nicky Corbishley

• ▢ 2 tbsp olive oil
• ▢ 2 medium onions peeled and chopped
• ▢ 1 red bell pepper deseeded and chopped
• ▢ 4 cloves garlic peeled and minced
• ▢ 900 g (2 lbs) minced (ground) beef
• ▢ ½ tsp salt
• ▢ ½ tsp pepper
• ▢ 10 small mushrooms sliced
• ▢ 120 ml (1/2 cup) red wine (optional)
• ▢ 1 litre (4 cups + 2 tbsp) beef stock
• ▢ 2 x 400g (2 x 14 oz) tins chopped finely tomatoes
• ▢ 2 tbsp tomato puree paste for US
• ▢ 1 tsp sugar
• ▢ 1 tbsp dried oregano
• ▢ 1 tbsp dried thyme
• ▢ 8 dried lasagna sheets broken into approx. 2 inch squares
• ▢ 60 ml (4 tbsp) double (heavy) cream
• ▢ 100 g (3.5oz) fresh baby spinach
• ▢ 100 g (1 packed cup) grated mature cheddar cheese
• ▢ 50 g (1/2 cup) grated parmesan
• ▢ 2 tbsp chopped fresh parsley

• Heat the oil in a large dutch oven/casserole dish over a medium heat.

  2 tbsp olive oil

• Add the onions and cook for 5 minutes, stirring often, until softened.

  2 medium onions

• Add in the chopped peppers and garlic and cook for a further minute, stirring often.

  1 red bell pepper, 4 cloves garlic

• Add in the minced beef, salt, and pepper, and cook until browned – stirring often and breaking up any large pieces as you go.

  900 g (2 lbs) minced (ground) beef, ½ tsp salt, ½ tsp pepper

• Add the mushrooms, stir, then add in the red wine and allow to bubble for 3-4 minutes.

  10 small mushrooms, 120 ml (1/2 cup) red wine (optional)

• Add the stock, tinned tomatoes, tomato puree, sugar, oregano, and thyme. Stir and bring to the boil.

  1 litre (4 cups + 2 tbsp) beef stock, 2 x 400g (2 x 14 oz) tins chopped finely tomatoes, 2 tbsp tomato puree, 1 tsp sugar, 1 tbsp dried oregano, 1 tbsp dried thyme

• Once boiling, turn down to a simmer and add in half the lasagna sheets, stir, then add in the other half. Try to separate the lasagna sheets a little in the pan so they don’t stick together.

  8 dried lasagna sheets

• Simmer, uncovered, for 20-25 minutes until the lasagna sheets are cooked. Stir a couple of times during cooking and separate any lasagne sheets that may have stuck together.

• Stir through the cream, then turn off the heat.

  60 ml (4 tbsp) double (heavy) cream

• Stir through the spinach, then sprinkle on the cheddar, parmesan, and parsley before serving.

  100 g (3.5oz) fresh baby spinach, 100 g (1 packed cup) grated mature cheddar cheese, 50 g (1/2 cup) grated parmesan, 2 tbsp chopped fresh parsley

Can it be made ahead?

Yes, you can make this recipe ahead, then cool, cover and refrigerate it for 2-3 days.
The pasta will absorb more liquid during this time, so the pasta will be softer and there will be less liquid.

Reheat the soup in a pan (or in bowls in the microwave), stirring often, until piping hot.
You can add in more water or stock to thin our the consistency during reheating.

I recommend adding the cheese right before serving.

Can it be frozen?

Any leftover soup can be cooled, covered and frozen.

If you are planning on freezing, then I would recommend taking out the servings you’re going to freeze before adding the cheese (don’t worry if you’re freezing leftovers and it has cheese on though – it’s just nicer to add the cheese right before serving).

Defrost the soup in the refrigerator overnight, then reheat in a pan (or in bowls in the microwave), stirring often, until piping hot.

The pasta will absorb more liquid during this time, so the pasta will be softer and there will be less liquid.
You can add in more water or stock to thin our the consistency during reheating.

Can I use fresh lasagne sheets?

Yes, you can use fresh lasagne, but fresh lasagne will absorb less liquid and will take less time to cook.

I would recommend using half the amount of stock. Simmerthe soup, after adding the stock, tinned tomatoes and herbs (but before adding the fresh lasagne sheets), for 10 minutes. Then add in the chopped/torn fresh lasagne sheets and cook for 5-6 minutes, until the pasta is tender.

Nutritional Information is per serving (this recipe serves 8)