Anyone Who Says Soup Isn’t a Meal Hasn’t Had a Bowl of This

• total time: 12 minutes

Ingredients

It’s got chunky pieces of pasta from some broken lasagne sheets in a rich tomato and sausage soup base. Dice up your veg and it will be ready in under 45 minutes.

Italian Sausage Minestrone w Chunky Lasagne Soup 🥫

INGREDIENTS - serves 5

Extra virgin olive oil

500g preservative free Italian style sausages

1 large onion, diced

2 large carrots, diced

1 long celery stick, diced

4 cloves garlic, finely chopped

1 tablespoon mixed dried herbs (I use Italian herbs and dried rosemary)

Chilli flakes (optional)

1 zucchini, diced

150g green beans, cut into small pieces

700ml tomato passata

2 ½ salt reduced chicken stock

1 cup of fresh parsley, finely sliced

150g dry lasagne sheets or 2/3 cup small shaped pasta like orzo

To serve: grated pecorino or Parmesan,

Directions

Add a drizzle of extra virgin olive oil to a large saucepan and heat on high.

Squeeze sausage mince from their casings and cook breaking it up with a spoon until lightly browned.

Remove sausage from the pot and set aside.

Reduce heat to medium. Add diced onion, carrot and celery. Satuee for 5 minutes.

Add garlic, dried herbs and chilli flakes and cook for another 2 minutes.

Add tomato passata and chicken stock. Bring to a gentle boil.

Add sliced green beans and diced zucchini into the pot. Cook for 5 minutes.

Add sausage back in and parsley.

Break lasagne sheets into smaller rough sized pieces and simmer in the soup for another 10-15 minuted until they are softened.

You can add more stock or water if the soup gets too thick.

As it cools it will thick even more.

Serve with grated Parmesan or pecorino!