Lasagne Soup

Serves 4
Time 35 minutes


2 tbsp extra virgin olive oil
1 brown onion, diced
4 cloves garlic, diced
800ml vegetable stock
410g can diced tomatoes
500ml tomato passata
½ bunch basil, leaves picked
½ bunch parsley, leaves picked
2 carrots, cut into rounds
1 zucchini, cut into rounds
6 lasagne sheets, broken up into pieces
2 cups baby spinach
200g mozzarella, divided into four
Salt and pepper
¼ cup parmesan cheese, grated


In a pot over medium heat add the olive oil, onion and garlic and sauté for 3-5 minutes or until soft.

Add stock, tomatoes, tomato passata, herbs, carrots, zucchini and season well with salt and pepper. Stir to combine. Next, break the lasagna sheets into smaller pieces and place into the pot. Bring soup to a simmer for 8-10 minutes. Finally, stir in some raw spinach.

Place a piece of mozzarella in the bottom of four soup bowls and ladle the soup over the top. Scatter the grated parmesan over the top to serve.