Lasagne Soup

The perfect winter warmer fit for the coldest months of the year. This recipes will feed up to 6 people or maybe just 4 very hungry people.

Ingredients

Serves 4-6

500g Beef Mince

8 Rashers Smoky Bacon/100g pack of Bacon Lardons/ 2 Sausages (whatever you would prefer)

1 White Onion

3 Celery Sticks

3 Carrots

3-5 Garlic Cloves

50g Tomato Paste

2 Cans of Tinned Tomatoes

500ml Chicken Stock

100ml Single Cream

1/2 Pack Lasagne Sheets

Salt

Pepper

Paprika

Cumin

Chilli Flakes

2 Bay Leaves

Rosemary

Thyme

Basil

Parmesan

Cheddar

To serve:

Garlic Bread!

Method

1. Finely chop your white onion, celery and carrot to the same size. They will all be added at the same time so this will allow them to cook evenly. Mince your garlic cloves- I love garlic so 5 large cloves is optimum but feel free to add less if this is not to your taste.

2. Pan fry your bacon/sausages at a medium-high until crispy and then set aside in a bowl. This ingredient is not a necessity if you are on a budget, however, it adds great flavour.

3. In the fat residue from the bacon add the mince. In order to avoid the mince steaming and becoming grey it is often best to fry the mince in batches. I find that two batches is sufficient and don't be afraid to leave the mince the fully brown rather than stirring (this can also make the mince grey and therefore the flavour is not quite as nice). Season your meat lightly with salt and pepper.

4. Once you have fried the mince in your batches remove and add to the same bowl as the bacon/sausages.

5. Turn down your stove to a medium heat. Then add the onion, celery, carrot and garlic. Stir these frequently unlike the meat, allow them to steam and soften.

6. Then add your paprika, pepper, chilli flakes, salt and cumin. Fennel seeds can also be nice in this recipe. If you wish to add these, toast them lightly first in a frying pan then grind them in a pestle and mortar.

7. Finely chop your thyme and rosemary, leaving the basil for later.

8. Once your veg has softened add your tomato paste and allow this cook off. If you have white wine to hand then add a splash to deglaze the pan. If not add a splash of chicken stock to do the same.

9. Return the meat to the pan and mix.

10. Then add your tinned tomatoes and mash the tomatoes until smooth.

11. With the residual tinned tomato juice fill the cans up with chicken stock and pour this into the pot. Then add the rest of your chicken stock.

12. Add your bay leaves then leave to simmer for 30 mins+ at a low-medium

13. After you have left the ragu to simmer add your cream and taste. Adjust the ragu if necessary. Once you are happy with this break lasagne sheets into shards and stir into the mixture.

14. Turn your hob back up to medium temperature and the lasagne sheets should take up to 15 minutes to cook.

15. Tip! The lasagne will absorb a significant amount of liquid from the ragu mixture so you may have to add more water, or chicken stock if you have spare, to avoid to becoming stogy. As well as this be sure to check whether the sheets are sticking together. If this is the case, take two forks and separate them as best as you can otherwise there will be an uneven cook on the sheets which can make for unpleasant eating.

16. Once you have cooked the sheets for around 12 minutes, test a couple to check whether they are ready. Add more salt, pepper or chilli flakes if necessary, add lots of basil and grate parmesan and cheddar.

17. When you are happy with the soup transfer into the bowl.

18. Serve with more cheese, salt, pepper, chilli flakes and basil and some garlic bread if you fancy!

19. Enjoy- it is a delicious, hearty bowl that can be reheated if you have made too much!