Lasagne soup with burrata and garlic bread

Serves: 4
Course: Soup
Cooking Time: 40 mins
Prep Time: 10 mins
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 250g minced beef
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 500ml beef stock
  • 450g tinned chopped tomatoes
  • 100g dried lasagne sheets
  • 150g cherry tomatoes
  • 4 slices sourdough bread
  • 1 garlic clove, minced
  • 2 tbsp butter
  • 2 burrata balls
  • 1 bunch of basil, chopped
  • Salt and pepper

1. In a pot, heat the olive oil and cook the onion and garlic for 10 minutes. Add the beef and cook until it is browned off. Drain off any excess fat. Add the oregano, thyme, beef stock and chopped tomatoes and cook for 20 minutes.

2. Add in the lasagne sheets (break them roughly first), and the cherry tomatoes. Season with salt and pepper and cook for a further 10 minutes (ensure the pasta is soft). Set aside.

3. In a pan, add one minced garlic clove and two tablespoons of butter and when this is hot, add the sourdough to toast on each side until golden brown.

4. Serve the soup in a bowl and garnish with the garlic bread, torn burrata, fresh basil and salt and pepper.

Gráinne O'Keefe

Gráinne O'Keefe

Gráinne O’Keefe is a chef, restaurateur and contributor to The Irish Times. She is chef-patron of the Dublin restaurant Mae