Veggie lasagne soup
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
This cosy lasagne soup recipe is a great way to use up those lonely lasagne sheets you have left in the packet. Feel free to adapt this recipe and use up whatever vegetables you have in the fridge.
Each serving provides 434 kcal, 16g protein, 36g carbohydrate (of which 13g sugars), 23g fat (of which 9.6g saturates), 7.7g fibre and 1.6g salt.
Ingredients
- 2–3 tbsp olive oil
- 2 carrots, finely chopped
- 1 onion, finely chopped
- 3 celery sticks, finely chopped
- 1 courgette, sliced into rounds
- 150g/5½oz mushrooms, quartered
- 4 garlic cloves, crushed
- 400g tin chopped tomatoes
- 400g tin green lentils, drained
- 1 tsp dried Italian herbs
- 1 vegetable stock cube
- 700ml/1¼ pints boiling water
- 4 lasagne sheets, whatever shape or size you have
- salt and freshly ground black pepper, to taste
- 75g/2½oz mascarpone, to serve (optional)
- 50g/1¾oz Parmesan (or vegetarian alternative)
Method
Place a large, deep saucepan over a medium heat and add the olive oil. Once warm, fry the carrots, onion, celery, courgette and mushrooms in the oil for 5–10 minutes, or until soft and beginning to char. Add the garlic and cook for another minute.
Add the chopped tomatoes, lentils, Italian herbs and season with salt and freshly ground black pepper to taste. Cook for 5 minutes more.
Stir the stock cube into the boiling water to dissolve before adding to the pan. Cook on high for 5 minutes so that the flavours can infuse.
Break the lasagne sheets into 5cm/2in pieces and add to the pan. Simmer for a further 20 minutes over a medium-low heat. Make sure you stir occasionally to stop the lasagne sticking to the bottom.
Ladle the soup into four bowls and top with a dollop of mascarpone and freshly grated parmesan.
