Nothing says winter comfort food like soup or pasta, but how about combining the two? Now that’s comfort food!
Time: 1 hour
Recipe by: Nicole Snelling
8 lasagne sheets
300g beef mince
1 onion, finely sliced
2 cloves garlic, finely chopped
2 tins chopped & peeled tomato
1 Cup beef stock
¾ Cup fresh milk
½ Cup cream
1 Tbsp dried mixed herbs
1 tsp chilli powder
salt and pepper
cheese / parmesan toast to serve
Cook the lasagne sheets until they have softened slightly, then cut each of them into 4 equal strips.
To a medium heated saucepan, add some oil and the onions and allow the onions to cook until golden in colour. Add the beef mince and brown off for at least 8-10 minutes. Add the garlic, mixed herbs and chilli powder and cook for 2 minutes before adding the beef stock, tinned tomato, milk and cream. Allow the mixture to cook until it has halved and become slightly thickened. Add the pasta strips and season the soup well with salt and pepper. Cook for 3-4 minutes to allow the pasta to cook through properly before serving the soup with some cheese toast.
Chefs Tip:You can break up the pasta sheets raw directly into the soup mixture as well, just allow them to cook longer until they have cooked through.
-You can use fresh chopped chilli as a option to, adjust the heat to your liking.
– If you want to make this soup extra decadent, instead of adding the milk and cream to the soup you can make a white sauce as one would do for a traditional lasagna and add this in at the end to.