Lasagne Soup

Peel the garlic and trim the chillies. Put all the base ingredients into a blender and blend until smooth.

Place a saucepan over a medium heat, then add a drizzle of olive oil. Tip in the pepper mixture and cook for 3-4 mins, stirring until thicker. Pour in the stock and let it come to a boil, then turn the heat down to medium and simmer the soup for 10-15 mins.

Meanwhile, discard the stems of the cavolo nero and tear the leaves into small bite-sized chunks. Break the lasagne sheets into halves.

Squeeze the sausagemeat from the casings. Add a drizzle of olive oil to a new pan and, once hot, cook the sausagemeat (break it up using a spatula) for 5-8 mins until crispy.

Add the lasagne sheets to the soup one by one, then cook for 3 mins, stirring occasionally to separate them from each other. Stir through the cavolo nero and cook for another 3-5 mins until both the pasta and cavolo nero are tender.

Share the soup between bowls, then top with yoghurt and crispy sausagemeat.