Adapted from: Meggan Hill
Serves: 6
Prep time: 15 minutes
Cook time: 45 minutes
Ingredients:
Most of my blog recipes that use the word 'hearty' somewhere in the description basically mean "this is a filling meal that will warm your soul on the coldest or most difficult of days". May I introduce you to lasagne soup? It does not taste like lasagne, but it does have that same 'heartiness'. I can't believe how little pasta is used, but it really doesn't need much. The original recipe only called for 60 g (2 oz) but I kept spilling in a bit more when I cooked and find 100-125 g is perfect.
2 tbsp olive oil
1 large onion, chopped
3 carrots, diced small
450 g (1 lb) vegetarian Quorn mince or ground Italian sausage
4 garlic cloves, minced
2 cans (400 g / 14.5 oz) Italian-style diced tomatoes, undrained
1 can (425 g / 15 oz) tomato sauce or pasta sauce
227 g (8 oz) mushrooms, sliced or diced
1 tsp Italian seasoning
1/2 tsp dried basil
1/2 tsp fennel seeds
Salt & pepper
2 cans water
100-125 g (3.5 - 4.4 oz) rotini or penne pasta (or GF alternative)
224 g (2 cups) shredded mozzarella cheese
I love this recipe because it is 'hearty' and very easy to put together. Even though the cook time is 45 minutes, it's one of those dishes that can be ignored for a bit. The fennel adds a savoury bite, so definitely don't skip out on it! This is a crowd-pleaser, especially for kids.
Let's talk Quorn! Quorn is made with a mycoprotein (think: mushroom but not). I have found it to be a delicious substitute for bolognese mince or taco mince, or anything else that can be flavoured with herbs and spices. Several times, omnivores in my life have eaten it and not realised it was a vegetarian protein. When my friend’s mum cooked it for the first time, I thought she was cooking meat! I like Quorn because the ingredient list is fairly simple compared to other minces out there. Please note it is not suitable for a vegan diet (egg) or gluten-free diet (barley).
To be dairy-free, leave out the mozzarella. To be vegan, use an alternative protein like lentils or vegan mince. To be gluten-free, use a gluten-free mince or meat.
To my northern and southern hemisphere peeps: it's the right season to plan this recipe (end of August)!
Ingredients:
Directions:
Ingredients:
2 tbsp olive oil
1 large onion, chopped
3 carrots, diced small
450 g (1 lb) vegetarian Quorn mince or ground Italian sausage
4 garlic cloves, minced
2 cans (400 g / 14.5 oz) Italian-style diced tomatoes, undrained
1 can (425 g / 15 oz) tomato sauce or pasta sauce
227 g (8 oz) mushrooms, sliced or diced
1 tsp Italian seasoning
1/2 tsp dried basil
1/2 tsp fennel seeds
Salt & pepper
2 cans water
100-125 g (3.5 - 4.4 oz) rotini or penne pasta (or GF alternative)
224 g (2 cups) shredded mozzarella cheese
Directions:
1. In a large soup pot or cast iron pot, heat olive oil over medium high heat.
2. Once hot, add the onion and carrot and cook until the onion is translucent and the carrot begins to soften (5 minutes).
3. Add the mince or meat and stir occasionally until cooked through (3-10 minutes).
4. Stir in the garlic and cook until fragrant (30 seconds), then pour in the entire contents of cans of diced tomatoes and tomato sauce, the mushrooms, Italian seasoning, basil, fennel, salt & pepper, and 2 cans of water.
5. Bring soup to a boil, reduce to a simmer and cook, stirring occasionally until the flavours meld and the carrot softens (about 20 minutes).
6. Return the soup to a light boil and add the pasta, cooking until al dente (10 minutes).
7. Turn the heat off and serve soup with a heavy sprinkling of mozzarella.
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