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Tomato & Mushroom Lamb Soup

Prep Time:

20 Minutes

Cook Time:

40 Minutes


8 Servings



About the Recipe


  • 1 lb. Defaid Livestock Ground Lamb

  • 16 oz. of Campari Tomatoes (quartered)

  • 1 small Sweet Onion (chopped)

  • 1 cup Mushrooms (chopped)

  • 12 oz. Spinach

  • 1 (10.5 oz.) Can of Mushroom Condensed Soup

  • 1 tub of Concentrated Beef Stock

  • 3 TBSP Mayonnaise

  • 1 TBSP Defaid Pepper Sauce

  • 1/4 cup Butter

  • 1 pinch Basil

  • 2 cups water

  • 2 TBSP Defaid Emporium Zesty Garlic (& 1 TBSP of the juice from the jar)

  • Salt & Pepper to taste

  • (optional Rotini noodles)


Step 1

Brown ground lamb completely. Tip when browning ground lamb, brown it in a medium size pan over medium heat until it has all turned from red/pink to a light brown. Take all of the meat out of the pan and place on a plate with a paper towel removing all of the grease from the meat. Place the meat back in a clean pan and brown over medium heat.

Step 2

While the meat is browning, quarter the Campari tomatoes, chop the onion and mushrooms. In a large pot add the browned lamb meat, tomatoes, onion, mushrooms, Zesty garlic (& juice), butter, basil, salt, & pepper. Place over medium heat and stir together, bring to a boil then reduce heat to low and cover for 10 mins.

Step 3

After 10 minutes, add the cream of mushroom soup, mayonnaise, concentrated beef stock, and water. Mix well and cover again for 10 minutes, stir occasionally. If you are going to add noodles cook them at this time.

Step 4

After 10 minutes turn off heat and mix it the spinach (if you made noodle add them now), mix together and enjoy. You can also top with shredded cheese if you want to.

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