Beefy Lasagna Soup with Tuscan Kale Recipe
Cook Time 30 minutes
Prep Time 15 minutes
Servings 4
INGREDIENTS

2 tablespoons olive oil

250g beef mince

250g Italian-style pork sausage mince

4 garlic cloves, peeled and minced

½ cup (1 small) brown onion, peeled and finely chopped

½ teaspoon Italian seasoning

1 jar TRUFF Spicy Marinara

1 litre beef stock

2 tablespoons tomato paste

225g lasagna sheets, broken into smaller pieces

3 cups Tuscan kale (or cavolo nero), chopped

Sea salt and black pepper, to taste

250g whole milk ricotta

¼ cup (25g) parmesan cheese, grated

Fresh basil leaves and crushed red chilli flakes, to serve

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Beefy Lasagna Soup with Tuscan Kale Recipe

There’s nothing better than a hearty, one-pot meal to keep you warm during the chilly Aussie winter — and this rich, comforting lasagna soup does exactly that. Made with beef mince, Italian-style pork sausage, silky lasagna noodles, and vibrant Tuscan kale, it’s finished with our TRUFF Spicy Marinara Sauce for next-level flavour.
 
With black winter truffles, vine-ripened tomatoes, red chilli, and delicate herbs, this sauce brings a bold, fiery warmth to every spoonful. Scrumptious, satisfying, and perfect for cosy nights in.

 

Instructions: 

  1. Heat olive oil in a large pot over medium heat. Once hot, add the beef mince and pork sausage, stir to combine (breaking up any large chunks), and cook for 5 minutes.

  2. Add the garlic and onion to the pot, stir through the meat, sprinkle with Italian seasoning, and cook for a further 5 minutes.

  3. Add the TRUFF Spicy Marinara, beef stock, and tomato paste. Stir to combine and bring to a simmer.

  4. Once simmering, add the lasagna noodles and kale. Stir to combine and cook for 20 minutes, or until the noodles are tender. Season to taste with salt and pepper.

  5. Divide the soup between bowls and top each with a couple of dollops of ricotta. Sprinkle with parmesan, fresh basil, and a pinch of red chilli flakes before serving.

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