Lasagna Soup

• 450g lean beef or turkey mince
• 1 onion, chopped
• 1 carrot, chopped
• 3 tsp garlic granules
• 1 can of crushed tomatoes
• 1 vegetable stock cube
• 80ml milk
• 1 tbsp plain flour
• 1 tbsp honey, to taste
• 1 tsp soy sauce
• a handful of spinach
• 1 tbsp Italian seasoning (or mix of oregano, basil, thyme)
• 6-8 lasagna sheets, broken into pieces
• 2 tbsp ricotta or cottage cheese (for extra protein)
• Salt & pepper to taste

Method

1. Heat 1 tbsp of oil in a large pot over medium heat. Add the chopped onion and carrot. Cook for about 2 minutes, stirring occasionally, until they begin to soften.
2. Add the lean beef or turkey mince to the pot. Break it up with a spoon or spatula and cook for about 5-7 minutes until it’s browned and fully cooked. Drain any excess fat.
3. Stir in the garlic granules and cook for 30 seconds until fragrant.
4. Stir in the can of crushed tomatoes. Add a little bit of water to the tomato can (about 1/4 cup), swirl it around to collect any remaining tomatoes, and pour that into the pot as well. Add honey (to taste). Let the mixture cook for about 10 minutes, stirring occasionally, to deepen the flavour.
5. In a small bowl, mix the 80ml milk with 1 tbsp of plain flour. Stir well until the flour is fully dissolved in the milk. This will help prevent the milk from curdling when added to the sauce.
6. Slowly pour the milk and flour mixture into the pot while stirring constantly. Add the 1 tbsp Italian seasoning (or your herb mix of oregano, basil, and thyme) and 1 tsp of soy sauce. Stir well to combine, then bring the mixture to a gentle boil.
7. Once the mixture is boiling, add the broken lasagna sheets and stir them in. Reduce the heat to a simmer and let the soup cook for 10-12 minutes, or until the pasta is tender.
8. In a separate bowl, mix the ricotta (or cottage cheese) with salt and pepper to taste.
9. Once everything is cooked, divide the lasagna soup into containers for storage. When serving, add a spoonful of the ricotta mixture on top of each portion.