Cheesy lasagne soup with garlic toast dippers
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 500g pork and veal mince
- 3 garlic cloves, crushed
- 1 tablespoon Italian herb mix
- 2 tablespoons no-added-salt tomato paste
- 1 litre reduced-salt chicken stock
- 2 x 400g cans no-added salt diced tomatoes
- ½ cup red lentils, rinsed
- 250g curly fettuccine
- ¾ cup reduced-fat ricotta
- ¼ cup finely grated parmesan, plus extra to serve
- ¼ cup grated mozzarella, to serve
- 60g baby spinach leaves
- ¹⁄³ cup small fresh basil leaves, to serve
- Chilli flakes, to serve
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1 Heat oil in a large saucepan over medium-high heat. Add onion and mince and cook, stirring and breaking up lumps with a wooden spoon, for 5 minutes or until browned. Add garlic and herb mix and cook, stirring, for 1 minute or until fragrant.
2 Add tomato paste and cook, stirring, for 1 minute. Add stock and tomatoes and bring to the boil. Add lentils and simmer for 15 minutes or until tender.
3 Meanwhile, cook pasta according to packet instructions. Drain.
4 Combine all three cheeses in a bowl. Season with freshly ground black pepper. Add pasta and spinach to soup, stirring until spinach wilts. Divide soup among six serving bowls. Serve topped with ricotta mixture, basil, extra parmesan and chilli.
If you like, serve this with garlic toast dippers. Toast ciabatta bread slices, brush with olive oil, scrape with cut garlic and sprinkle with fresh basil.
Nutrition Info (per serve)
Total fat 22g
–Saturated fat 6.2g
Dietary fibre 8.2g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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