Lasagne Soup (Slow Cook Option)
Created by ImPat on May 23, 2018
- Servings: 2
- Prep Time: 15m
- Cook Time: 35m
- Recipe #29533
Ingredients
- 2 teaspoon extra virgin olive oil
- 100 grams lean beef mince
- 1/2 brown onion, diced
- 1 garlic clove, sliced
- 15 grams kale leaves, finely chopped
- 1 medium carrot, grated
- 1 small zucchini, grated
- 1 cup tomato passata
- 2 cups salt-reduced beef stock
- 2 dried lasagne sheets, broken into pieces
- 2 tablespoon reduced-fat ricotta1 teaspoon finely grated lemon zest
- 1/4 teaspoon dried thyme
- 1 teaspoon grated parmesan
How to Make
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Step 1: Heat the oil in a medium saucepan over medium-high heat and add the mince and onion and cook for 1 to 2 minutes or until the mince is nicely browned, breaking up any lumps with the back of a wooden spoon and then add the garlic, kale, carrot and zucchini and stir to combine, then cook for 2 minutes or until the vegetables start to soften.
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Step 2: Add the passata and stock and bring to the boil, then reduce the heat simmer for 10 minutes and then add the lasagne to the pan and simmer for a further 20 minutes.
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Step 3: To serve, mix together the ricotta, lemon and thyme in a small bowl.
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Step 4: Ladle the soup into bowls, and top with the ricotta mixture and parmesan.
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Step 5: IN A SLOW COOKER OPTION - cook the mince and onion as per the stovetop instruction, then transfer it to a slow cooker and then add the garlic, kale, carrot, zucchini, passata and stock and cook on low for 8 hours, adding the lasagne in the final 40 minutes of cooking and then serve as per the stovetop instructions.
Nutritional Facts
- Serving Size: 1 (534.1 g)
- Calories 313.9
- Total Fat - 12.1 g
- Saturated Fat - 2.7 g
- Cholesterol - 4.6 mg
- Sodium - 1993.6 mg
- Total Carbohydrate - 43.5 g
- Dietary Fiber - 4.8 g
- Sugars - 23.6 g
- Protein - 11.5 g
- Calcium - 85.2 mg
- Iron - 2.8 mg
- Vitamin C - 37.9 mg
- Thiamin - 0.3 mg