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Lasagne Soup


2teaspoons olive oil
450g minced beef or turkey
1onion, chopped
1green bell pepper, chopped
3cloves garlic, minced
1litre chicken stock
500g passata
500g can chopped tomatoes
1/2teaspoon salt
1/4teaspoon crushed red pepper
100g broken GF lasagne sheets (about 4 sheets)
1/2cup chopped fresh basil
3tablespoons grated parmesan cheese
1/2cup (c.60g) reduced-fat shredded mozzarella cheese
8GF bread rolls (optional)


1.Heat the oil over medium-high heat in a large nonstick saucepan or casserole dish. Add the meat, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the meat has browned, 8 – 10 minutes.
2.Add the stock, passata, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavours are blended, about 20 minutes. Add the lasagne sheets; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the pasta is tender, 10 – 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan. Serve with gluten free bread rolls.