Lasagne soup

• 3 tablespoons olive oil
• 600 g minced beef
• 1 yellow onion, finely chopped
• 2 garlic cloves, finely chopped
• 400 ml chicken stock
• 400 g finely chopped tinned tomatoes
• 400 g tinned chopped tomatoes
• 1 tablespoon tomato paste
• 1 tablespoon Herbes de Provence
• 1 teaspoon salt
• Ground pepper
• 200 g mozzarella
• 200g ricotta
• 2 tablespoons of Parmesan
• 300 g pasta, spaghetti or linguine
• Fresh parsley, chopped, to serve

#CosySoups

1. Preheat the Cook4me bowl with 2 tablespoons of olive oil then add the minced beef. Add salt and pepper and leave to brown for 5 minutes. 2. Drain the beef and set it aside. 3. Add 1 tablespoon of olive oil into the bowl and saute the onions and garlic. Cook until onion is translucent. 4. Add the stock, finely chopped tomatoes, chopped tomatoes, tomato paste and Herbes de Provence. 5. Bring to the boil then close the lid. Pressure cook for 10 minutes. 6. Meanwhile, cook the pasta in a large pot of boiling water and drain. 7. In a bowl, mix the mozzarella, Parmesan and ricotta with a fork. 8. Add the cooked pasta to the pressure cooker, adding a little stock if necessary. Season with salt and pepper. 9. To serve, fill bowls with the soup and top with a spoonful of the cheese mixture. Sprinkle with chopped parsley and serve.