Lasagne Soup

    Lasagne Soup

    (20)
    6saves
    1hour20min


    20 people made this

    Lasagne soup - a great concept for a gluten-free diet. Of course, if gluten isn't an issue, you can add some cooked pasta to the soup.

    Ingredients
    Serves: 8 

    • 500g beef mince
    • 5 cups water
    • 1 (400g) tin diced tomatoes, drained
    • 1 1/2 cups quartered fresh mushrooms
    • 3/4 cup chopped green capsicum
    • 1/2 cup diced onion
    • 1 clove garlic, crushed
    • 1 teaspoon basil
    • 1 pinch salt and pepper to taste
    • 3/4 cup crumbled feta cheese

    Directions
    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. In a large pot over medium heat cook and stir the beef mince until evenly brown; drain.
    2. Mix the water, tomatoes, mushrooms, green capsicum, onion and garlic into the pot with the beef. Season with basil, salt and pepper. Bring to a boil, reduce heat and simmer 45 minutes.
    3. Mix the feta cheese into the soup and continue cooking about 15 minutes before serving.
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    Reviews and Ratings
    Global Ratings:
    (20)

    Reviews in English (20)

    by
    19

    This was very bland to us. I ended up pouring it into my slow cooker adding a can of Italian tomatoes, tomato paste, chicken bouillon, a couple of teaspoons of Italian seasoning, pinch of brown sugar, more garlic and about 1 1/2 cups of pasta I had on hand. This recipe is a good place to start but really needed so much tweaking that it became a whole different recipe. I am glad I started this meal early in the day as my plans were to cook it, put in the frig until dinner time because tomato based soups normally taste better the longer the flavors mingle but as it turned out the slow cooker worked well after all the additions. Didn't add the pasta until the last 15 minutes and put cheese in the bottom of the bowl before laddling the soup.  -  13 Sep 2008  (Review from Allrecipes USA and Canada)

    by
    19

    This was a very easy and quick meal. I added 6 oz of tortellini, 1 small can of roasted garlic tomato sauce and half a bag of baby spinach at the end of the cooking time. I did think that it needed a little more depth of flavor, so I would add more garlic and maybe some tomato paste, and see if that did the trick.  -  03 Apr 2006  (Review from Allrecipes USA and Canada)

    by
    14

    This recipe is fantastic - very unique - great flavor! I adjusted it just a bit by adding 2 small cans of tomato paste to thicken the mixture and I also added an extra clove of garlic and extra fresh basil before simmering. I served it over cheese tortillini (which was a suggestion from another review) but any other small shaped pasta will do. This will definitely be a favorite for my family!  -  14 Oct 2007  (Review from Allrecipes USA and Canada)

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