Super Quick Sausage Lasagne Soup

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Boil a full kettle. Halve the chilli lengthways, deseed, then finely chop. Heat a drizzle of oil in a saucepan on high heat. Once hot, fry the sausage meat and mushrooms, 5-6 mins. Break up the mince as it cooks, then drain the fat. Season with salt and pepper. Stir in the mixed herbs and half the chilli (add less if you'd prefer things milder), 1 min.

Step 2

Meanwhile, break each lasagne sheet into roughly 5-6 pieces. Pour the boiled water into a medium saucepan with ½ tsp salt on high heat. Boil the lasagne sheets, 12 mins. Once cooked, drain and pop back in the pan. Drizzle with oil.

Step 3

While the pasta is cooking, add the passata, red wine stock paste, sugar and water (see pantry for both) to the sausage meat. Simmer, 3-4 mins. Add the spinach in handfuls, making sure it's piping hot, 1-2 mins. Stir in the cooked pasta and half the cheese.

Step 4

Share your lasagne soup between bowls. Sprinkle over the remaining cheese and chilli.