1. Heat oil in a 4-litre heavy-bottomed saucepan on medium. Add leek and sauté for a few minutes until softened and glazed.
  2. Add chilli, garlic and bay leaves, sauté for a minute until fragrant.
  3. Add mushroom and cook for 8 minutes, tossing occasionally until mushroom is glazed and the mixture is dry. Add wine to deglaze the pan and mix well.
  4. Add basil tomato pasta sauce, oregano, salt and pepper and mix well. Reduce heat to medium-low and cook uncovered for 8 minutes until mixture turns a shade darker.
  5. Add vegetable stock and mix.
  6. In a pot of boiling salted water, add the pasta Curly Lasagna Sheets. Cook for 8 minutes until al dente, remove from heat and drain.
  7. Add pasta to soup and mix gently until pasta is just coated with soup.
  8. Add basil, parmesan, mozzarella and remove from heat.
  9. Serve and enjoy with family and friends!

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