Do you love lasagne just as much as you love soup? Two comfort foods come together to make a soup with big lasagne flavours. This lasagne soup by Instant Pot is sure to be a hit for dinner (best made in the Vortex Air Fry Oven).
Preparation time: 10 minutes
Cook time: 40 minutes
Serves: 4-6 people
Ingredients
- 250g Lasagne sheets broken into medium-sized pieces
- 500g Beef mince
- 1 Small red onion
- 2 Crushed garlic cloves
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 1 tsp Dried thyme 1/4 cup tomato paste
- Olive oil to fry
- 1 1/2 Cup canned diced tomatoes
- 1 tbsp Sun-dried tomato pesto
- 1 tbsp Soy sauce
- 600ml Liquid cream or coconut milk
- 4 cups Vegetable stock (more if needed)
- Salt and pepper to taste
- Fried bacon for topping
- Fried halloumi for topping
- Fresh herbs for topping
- Fresh bread
Method
- Heat your air fryer on Bake to 170 degrees Celsius.
- Add a generous dollop of olive oil to your baking dish of choice, add in the diced onion, garlic, and the herbs, and place in the oven to caramelise a bit.
- Quickly remove, stir and add in the meat, place back in the oven and let it cook for 5 minutes before removing again to stir, add in a bit of salt to taste, and then add in the rest or the soup ingredients, and half of the lasagne noodles. Let it cook for 10 minutes, making sure the noodles are covered.
- After 10 minutes add the rest of the noodles, stir, if you like and then add the cream or coconut milk, let it cook for 25-30 minutes stirring every now and again to make sure the noodles don’t stick together.
- While the soup is bubbling away, place the bacon and halloumi in a baking dish, drizzle with olive oil, and place on the bottom rack of the vortex oven to crisp up.
- Switch the baking to grill for 5-8 minutes. When the noodles are soft, taste to see if you need to add more salt, serve the soup with crispy bacon and fried halloumi, fresh herbs, more cream, and crispy bread on the side.
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