Lasagne Soup Mushroom Crisp Toppers (Print)

Rich tomato broth meets noodles and mushroom crisps for a cozy, vegetarian Italian-style main course.

# Ingredients:

→ Soup Base

01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 garlic cloves, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 red bell pepper, diced
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - 1/2 teaspoon crushed red pepper flakes (optional)
10 - 28 ounces canned crushed tomatoes
11 - 5 cups vegetable broth
12 - 2 tablespoons tomato paste
13 - 7 ounces lasagna sheets, broken into 2-inch pieces
14 - 7 ounces ricotta cheese
15 - 3.5 ounces grated mozzarella cheese
16 - 1.75 ounces grated Parmesan cheese
17 - Salt and black pepper, to taste
18 - Fresh basil leaves, for garnish

→ Mushroom Crisp Toppers

19 - 7 ounces cremini or button mushrooms, thinly sliced
20 - 1 tablespoon olive oil
21 - Pinch of sea salt
22 - Freshly ground black pepper

# Directions:

01 - Preheat oven to 400°F (200°C).
02 - Toss sliced mushrooms with olive oil, sea salt, and black pepper. Spread evenly on a parchment-lined baking sheet and roast for 15–20 minutes, flipping once, until golden and crisp. Set aside.
03 - In a large soup pot, heat olive oil over medium heat. Add onion, garlic, carrot, celery, and red bell pepper. Sauté for 6–8 minutes until vegetables are softened.
04 - Stir in oregano, basil, and crushed red pepper flakes. Cook for 1 minute to release aromas.
05 - Add tomato paste and stir well. Pour in crushed tomatoes and vegetable broth. Season with salt and black pepper. Bring mixture to a boil, then reduce to a simmer for 10 minutes.
06 - Add broken lasagna sheets to the pot and simmer for 10–12 minutes, stirring occasionally, until pasta is tender.
07 - Stir in ricotta, mozzarella, and half the Parmesan cheese. Continue mixing until cheese is fully melted and the soup is creamy. Adjust seasoning if needed.
08 - Ladle soup into bowls. Top each with mushroom crisps, remaining Parmesan cheese, and fresh basil leaves.

# Expert Tips:

01 -
  • Comforting and filling main dish
  • Crispy mushroom topper adds unique texture
02 -
  • This soup contains dairy and gluten
  • You can substitute vegan cheeses for a plant-based version
03 -
  • Pasta will continue to soak up broth, so enjoy soon after cooking
  • Add spinach or kale for extra greens and nutrition

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