One Pot Lasagna Soup

• 1 onion
• 1 medium carrot
• 2 celery stalks
• 500gr beef mince
• 2 garlic cloves
• 3 medium tomatoes
• 1tbsp tomato puree
• Splash of red wine
• 1 can tomato pulpo or passata
• 1 can water
• 500ml beef stock
• 300gr lasagna sheets
• 2 bay leaves
• Splash of cream
• Shredded mozzarella
• Fresh basil
• Salt & pepper to taste

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1. Heat olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery. Sauté for 5-7 minutes until softened, add the chopped garlic and saute for another minute.
2. Add the minced beef and cook until browned, breaking it up with a spoon. Stir in the minced garlic and cook for another 1-2 minutes.
3. Stir in the tomato puree and cook for 1 minute. Add the diced tomatoes and a splash of red wine. Simmer for 2-3 minutes to let the wine reduce.
4. Pour in the tomato pulpo or passata, beef stock, and 1 can of water. Add the bay leaves. Season with salt and pepper. Bring to a boil, then reduce the heat and let it simmer for 20-25 minutes.
5. Add the broken lasagna sheets to the soup. Cook for 8-10 minutes, stirring occasionally, until the pasta is tender.
6. Remove the bay leaves. Stir in a splash of cream to add richness and balance the flavours.
7. Ladle the soup into bowls. Top with shredded mozzarella and fresh basil leaves.
8. Serve hot and enjoy!

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