Lasagna soup

Ingredients

• 1 tbsp olive oil
• 1 lb (450 g) Italian sausage or ground beef
• 1 onion, chopped
• 4 cloves garlic, chopped
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 can (28 oz / 800 g) crushed tomatoes
• 6 cups (1.4 litres) chicken stock
• 8 lasagna sheets, broken into pieces
• 1 cup (250 g) ricotta
• 1 cup (100 g) shredded mozzarella
• ¼ cup (25 g) grated parmesan
• Salt, pepper and fresh basil

Method

1. Brown the sausage or beef in the oil in a large pot, breaking it up. Add the onion and cook 5 minutes, then the garlic for 1 minute.
2. Stir in the tomato paste, oregano and basil for 1 minute, then add the tomatoes and stock. Simmer for 15 minutes.
3. Add the broken lasagna sheets and simmer 10 to 12 minutes, stirring often, until tender. Season with salt and pepper.
4. Mix the ricotta, mozzarella and parmesan in a bowl.
5. Ladle the soup into bowls and top each with a spoonful of the cheese mix and some basil.