Heat a drizzle of oil in a large pan and add the mince.

Cook over medium heat, breaking it up with a spoon, until browned and no longer pink.

Add the chopped vegetables, Italian herbs, and tomato paste.

Stir and cook for about a minute to release the flavours, then pour in the tomato sauce and chicken stock. Give everything a good stir and bring to a gentle simmer.

Break the lasagna sheets into smaller pieces with your hands and add them directly into the pot.

Let the soup simmer until the pasta is tender.

Stir in the fresh basil, then sprinkle over the shredded mozzarella and Parmesan.

Taste and adjust with salt and pepper before serving hot.