15-Min Beef Lasagne Soup

Nutrition per serve

Ingredients

• 1pcs zucchini
• 285g fresh lasagne sheets
• 10g umami seasoning
• 400g beef bolognese sauce
• 410g tomato puree
• 50g shredded cheese mix
• 50g basil pesto
• 750ml (3 cups) boiling water
• 5ml sugar

Method

1. Step 1 — Prep ingredients
   Shred the zucchini using a julienne peeler or coarsely grate with a box grater. Quarter half the lasagne sheets*. Put the umami seasoning in a heatproof jug, add 750ml (3 cups) boiling water and stir to dissolve.
2. Step 2 — Simmer soup
   Combine the beef bolognese, umami stock and half the tomato puree* in a medium saucepan over medium-high heat. Add the quartered lasagne sheets, one at a time. Bring to a simmer and cook, gently stirring occasionally, for 3-4 mins until the pasta is al dente. Remove the pan from the heat. Stir in 1 tsp sugar. Taste, then season with salt and pepper.
3. Step 3 — Finish soup and serve up
   Add the zucchini and half the cheese to the soup. Cook, gently stirring, for 30 secs or until the zucchini is tender and the cheese is melted. Divide the lasagne soup among bowls. Scatter over the remaining cheese and drizzle with the pesto. Enjoy!
4. Step 4 — ...
   How cool is that? Done in 15 minutes!
5. Step 5 — ...
   Were you expecting another step? You're not gonna find it here. That's all folks!
6. Step 6 — ...
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Allergens

Eier, Gluten, Wheat, Sulfit, Milch, Walnut