Save 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 created this soup on a chilly weekend, craving lasagne but short on prep time. One spoonful was all it took for everyone at the table to ask for seconds.
Ingredients
- Olive oil: Used for sautéing vegetables and roasting mushrooms.
- Onion: Adds sweetness and body to the soup base.
- Garlic: Provides an aromatic punch.
- Carrots: Offer natural sweetness and colorful appeal.
- Celery: Lends earthy flavor and texture.
- Red bell pepper: For sweetness and vibrant color.
- Dried oregano: Classic Italian herby flavor.
- Dried basil: Rounds out the soup with a fragrant note.
- Crushed red pepper flakes: Optional, for gentle heat.
- Canned crushed tomatoes: Serve as the hearty tomato base.
- Vegetable broth: Adds depth and savory goodness.
- Tomato paste: Intensifies the tomato flavor.
- Lasagne sheets: Broken into pieces for authentic lasagne texture.
- Ricotta cheese: Creamy and rich.
- Mozzarella cheese: For melty, stringy goodness.
- Parmesan cheese: Adds sharp, nutty flavor.
- Salt and black pepper: For seasoning.
- Fresh basil leaves: For garnish.
- Cremini or button mushrooms: Sliced thin for crispiness.
- Olive oil (for mushrooms): Helps mushrooms roast and turn crisp.
- Sea salt and black pepper: For seasoning mushrooms.
Instructions
- Roast Mushroom Crisps:
- Preheat oven to 200°C (400°F). Toss mushrooms with olive oil, salt and pepper. Spread on parchment-lined baking sheet. Roast for 15 to 20 minutes, flipping once, until golden and crisp. Set aside.
- Build Soup Base:
- Heat olive oil in large pot over medium. Sauté onion, garlic, carrots, celery, and bell pepper for 6 to 8 minutes until softened.
- Add Herbs and Season:
- Add oregano, basil and red pepper flakes. Cook 1 minute until fragrant.
- Simmer Tomato Broth:
- Stir in tomato paste. Pour in crushed tomatoes and vegetable broth. Season with salt and pepper. Bring to boil, then reduce heat and simmer 10 minutes.
- Cook Pasta:
- Add broken lasagne sheets, simmer 10 to 12 minutes, stirring, until pasta is tender.
- Add Cheeses:
- Stir in ricotta, mozzarella and half the Parmesan until melted and creamy. Adjust seasoning.
- Finish & Serve:
- Ladle soup into bowls. Top with mushroom crisps, remaining Parmesan and fresh basil.
Save This meal quickly became a new favorite for family dinners. Everyone especially loves the cheese-mushroom topper combination and asks for it whenever they smell tomatoes simmering.
Serving Suggestions
Pair with a rustic Italian bread for dipping or add a side salad with balsamic dressing for extra freshness.
Variations
Make it vegan by using plant-based ricotta and mozzarella, and swap Parmesan for a vegan alternative. Add spinach or kale for an extra nutritional boost.
Nutrition Information
Each serving provides about 410 calories, 16 g fat, 52 g carbohydrates and 17 g protein, making it a satisfying main dish.
Save Lasagne soup is pure comfort with layers of flavor. Enjoy it fresh for best texture and warmth.
Kitchen Guide
- → How do mushroom crisp toppers enhance the dish?
The roasted mushrooms provide a savory crunch, adding texture and depth to the soup's creamy base.
- → Can the soup be made vegan?
Yes, substitute plant-based cheeses and omit Parmesan, or choose a vegan alternative to enjoy a dairy-free version.
- → What pasta is best for this type of soup?
Broken lasagne sheets are used for authentic flavor, but any short pasta works if preferred or needed.
- → Is this dish suitable for meal prep?
The soup holds up well for make-ahead meals; just store mushroom crisps separately to keep them crunchy.
- → How can I add more vegetables or greens?
Spinach or kale can be stirred in toward the end of cooking for extra nutrition without sacrificing texture.