Viral Lasagne Soup with Coconut Milk and Sausage

Ingredients

• 1 white onion (large, finely diced)
• 3 cloves garlic (peeled and grated)
• 1 fennel bulb (trimmed and finely sliced)
• 2 tbsp fennel seeds
• 1 tbsp smoked paprika
• 1 tsp chilli flakes
• 1 tsp ground cumin
• oil (some, for cooking)
• 500 g sausage meat
• 1 tbsp tomato puree
• 100 ml white wine
• 50 g baby spinach
• 500 ml chicken stock (source gives 500 ml/1 litre; use 500 ml to 1 litre as desired)
• 150 g lasagne sheets (broken into shards)
• 10 g tarragon (finely chopped)
• 20 g flat-leaf parsley (finely chopped)
• 150 ml low-fat coconut milk
• salt (for seasoning, to taste)
• black pepper (for seasoning, to taste)

Steps

1. 1

   Heat a large pot with some oil until warm. Add the fennel seeds, smoked paprika, and cumin, and toast for a couple of minutes until fragrant.

2. 2

   Add the diced onion and grated garlic. Mix well and cook until the onion is translucent.

3. 3

   Add the sausage meat and break it up in the pot. Cook until golden all over.

4. 4

   Add the tomato puree, mix well, and cook for a couple of minutes.

5. 5

   Pour in the white wine to deglaze the pan. Reduce the wine by half.

6. 6

   Add the baby spinach and mix well. Cook until wilted.

7. 7

   Add the chicken stock and bring the soup to a simmer. Adjust the amount of liquid to your preference.

8. 8

   Add the broken lasagne sheets and cook until al dente.

9. 9

   Add the coconut milk, chopped tarragon and parsley, salt, and pepper. Turn the heat to high and reduce the liquid until it reaches a consistency you like.

10. 10

    Serve the soup.

Notes

The source lists chicken stock as “500 ml/1 litre”; the exact intended amount is ambiguous, so adjust within that range to suit your preferred soup consistency. Cooking times are not specified.

Nutrition per serving

• main
• soup
• comfort food
• sausage
• vegetarian-free
• stovetop
• one-pot