Recipe by Zandeleen Thygesen

by Tia

Serves: 6


  • 1 tablespoon olive oil
  • 1 onion diced
  • 2 carrots diced
  • 1 teaspoon garlic
  • 2 teaspoons Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon chilli flakes
  • 500g ground beef
  • 1 tablespoon tomato paste
  • 1 can tomato and onion mix
  • 6 cups low-sodium broth
  • 10 lasagna noodles, broken
  • ½ cup (125g) ricotta cheese for serving
  • Parmesan cheese for serving
  • Fresh basil thinly sliced, for serving


  1. Add olive oil to a large pan/pot and set over medium heat. Once the olive oil is shimmering, add onions and carrots and cook for 7 to 9 minutes, or until the onion is translucent.
  2. Add garlic, Italian seasoning, salt, pepper and chilli flakes, and cook for 1 to 2 minutes, or until the garlic is very fragrant.
  3. Add the ground beef, breaking it up with a spatula, and cook for about 5 minutes, or until no longer pink. Add tomato paste, stirring to incorporate it into the meat and vegetables, and cook for 2 minutes.
  4. Add the diced tomatoes and broth and bring to a boil. Reduce heat to a simmer and cook for 15 to 20 minutes, or until the vegetables are very soft.
  5. Once the vegetables have softened, return the soup to a boil and add the lasagna noodles. Cook at a gentle boil for 8 to 10 minutes, or until the pasta is al dente.
  6. Serve the soup in large bowls topped with a dollop of ricotta, grated Parmesan and a sprinkle of fresh basil.

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