An incredibly easy soup, bursting with flavour. It’s the perfect way to use up the last few lasagne sheets that for some reason never make it into an actual lasagne.
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Serves
4
For The Base:
Garlic
Red Chillies
Sun-Dried Tomatoes
Roasted Red Peppers
Ras el Hanout
Olive Oil
For The Soup:
Vegetable Stock
Sausages
Cavolo Nero
Dried Lasagne Sheets
Greek Yoghurt
Serves
4
For The Base:
Garlic
Red Chillies
Sun-Dried Tomatoes
Roasted Red Peppers
Ras el Hanout
Olive Oil
For The Soup:
Vegetable Stock
Sausages
Cavolo Nero
Dried Lasagne Sheets
Greek Yoghurt
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Step 1.
Peel the garlic and trim the chillies. Put all the base ingredients into a blender and blend until smooth.
Step 2.
Place a saucepan over a medium heat, then add a drizzle of olive oil. Tip in the pepper mixture and cook for 3-4 mins, stirring until thicker. Pour in the stock and let it come to a boil, then turn the heat down to medium and simmer the soup for 10-15 mins.
Step 3.
Meanwhile, discard the stems of the cavolo nero and tear the leaves into small bite-sized chunks. Break the lasagne sheets into halves.
Step 4.
Squeeze the sausagemeat from the casings. Add a drizzle of olive oil to a new pan and, once hot, cook the sausagemeat (break it up using a spatula) for 5-8 mins until crispy.
Step 5.
Add the lasagne sheets to the soup one by one, then cook for 3 mins, stirring occasionally to separate them from each other. Stir through the cavolo nero and cook for another 3-5 mins until both the pasta and cavolo nero are tender.
Step 6.
Share the soup between bowls, then top with yoghurt and crispy sausagemeat.
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