Pin A hearty, comforting soup inspired by classic lasagne, featuring a rich tomato broth, tender pasta, and savory mushroom crisps for a deliciously crunchy finish.
I first made this lasagne soup for my family on a chilly evening and it quickly became a favorite for its bold flavors and satisfying, cheesy texture. The mushroom crisps were an instant hit for their delicious crunch.
Ingredients
- Olive oil: Used for sautéing vegetables and making crisp mushrooms
- Onion: Provides flavor base
- Garlic cloves: Brings aromatic depth
- Carrots: Adds natural sweetness
- Celery stalks: Offers subtle earthiness
- Red bell pepper: Delivers vibrant color and flavor
- Dried oregano: Classic Italian herb
- Dried basil: Signature lasagne flavor
- Crushed red pepper flakes: Optional for gentle heat
- Canned crushed tomatoes: Rich, tangy tomato base
- Vegetable broth: Hearty liquid component
- Tomato paste: Intensifies tomato flavor
- Lasagne sheets: Broken into bite-size pieces
- Ricotta cheese: Adds creamy richness
- Grated mozzarella cheese: Melts into soup for smooth texture
- Grated Parmesan cheese: For distinct, salty flavor
- Salt and black pepper: To taste
- Fresh basil leaves: For garnish
- Mushrooms: Cremini or button, sliced
- Olive oil (for mushrooms): Helps them crisp
- Sea salt: Pinch for seasoning
- Black pepper: Freshly ground, for mushroom crisps
Instructions
- Preheat Oven:
- Preheat your oven to 200°C (400°F).
- Make Mushroom Crisps:
- Toss sliced mushrooms with olive oil, salt, and pepper. Spread on parchment-lined baking sheet in a single layer. Roast for 15–20 minutes, flipping once, until golden and crisp. Set aside.
- Sauté Vegetables:
- In large pot, heat olive oil over medium heat. Add onion, garlic, carrots, celery, and bell pepper. Sauté for 6–8 minutes until softened.
- Add Herbs:
- Stir in oregano, basil, and crushed red pepper flakes. Cook for 1 minute until fragrant.
- Simmer Base:
- Add tomato paste, stir, then pour in crushed tomatoes and vegetable broth. Season with salt and pepper. Bring to a boil, reduce heat, and simmer 10 minutes.
- Cook Pasta:
- Add broken lasagne sheets and simmer for 10–12 minutes, stirring occasionally, until pasta is tender.
- Add Cheeses:
- Stir in ricotta, mozzarella, and half the Parmesan until melted and creamy. Adjust seasoning as needed.
- Serve:
- Ladle soup into bowls. Top with mushroom crisps, remaining Parmesan, and fresh basil.
Pin This soup brought everyone to the table and made for a warm, joyful evening filled with laughter and plenty of second helpings.
Required Tools
Large soup pot, baking sheet, parchment paper, sharp knife, ladle
Allergen Information
Contains: Dairy (ricotta, mozzarella, Parmesan), Gluten (lasagne sheets). May contain celery. Check cheese and pasta labels if using pre-packaged products.
Nutritional Information
Per serving: Calories: 410, Total Fat: 16 g, Carbohydrates: 52 g, Protein: 17 g
Pin Top each bowl with extra Parmesan and fresh basil for a flavorful finish. This soup tastes even better the next day.
Recipe FAQ
- → What makes the mushroom crisps crunchy?
Thinly sliced mushrooms are roasted at a high temperature until golden and crisp, enhancing their crunch.
- → Can gluten-free pasta be used?
Yes, substitute gluten-free lasagne sheets to suit dietary needs without sacrificing texture.
- → Is there a vegan alternative for the cheeses?
Try plant-based ricotta and mozzarella, and omit Parmesan or use a vegan version for a fully vegan option.
- → How can I add extra vegetables?
Stir in chopped spinach or kale during the final simmer to boost flavor and nutrition.
- → What wine pairs best with this dish?
A robust Italian red, such as Chianti, complements the savory richness and creamy finish of this main course.
- → How do I prevent the pasta from sticking?
Stir occasionally during simmering to ensure the lasagne pieces cook evenly and remain separate.