Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve the baby plum tomatoes. Put the tomatoes on a baking tray. Drizzle with oil and season with salt and pepper. Toss to coat and spread out in a single layer. Roast on the middle shelf until softened, 10-12 mins.

Meanwhile, halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all).

Use your hands to break each lasagne sheet into roughly 5-6 pieces. 

Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the chorizo. Fry until it starts to brown, 3-4 mins.

Once cooked, transfer the chorizo into a small bowl. Set aside. 

Heat a drizzle of oil in the (now empty) saucepan on medium-high heat. 

Once hot, add the beef mince and onion. Fry until the mince has browned, 6-8 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

When the mince has browned, drain and discard any excess fat. Season with salt and pepper.

Add the mixed herbs and half the garlic to the saucepan. Stir-fry for 1 min. 

Add the passata, red wine stock paste, sugar and water for the soup (see pantry for amount). Stir well to combine. Bring to the boil, then simmer until slightly thickened, 5-6 mins. 

Meanwhile, halve the ciabatta and lay onto a baking tray, cut-side up. Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). Sprinkle over half the parsley. Set aside. 

Add the broken lasagne sheets to the sauce in the pan and stir well to combine. Turn the heat up to high and bring back to the boil, stirring regularly to ensure the pasta doesn't stick.

Reduce to a simmer and cook until the pasta is tender, 12-15 mins.

Bake the garlic bread on the top shelf of your oven until golden, 4-5 mins.

Once the pasta is cooked, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Stir in half the Parmigiano Reggiano.

Taste the soup and season with salt, pepper and sugar if needed. Add a splash of water if you feel it needs it.

Share the lasagne soup between your bowls.

Top with the ricotta, roasted tomatoes, chorizo, remaining cheese and remaining parsley. 

Serve with the herby garlic bread on the side.