Lasagne Soup Roasted Mushroom (Print View)
Classic lasagne meets soup, featuring roasted mushroom bits and three cheeses for hearty comfort.
# Components:
→ Roasted Mushroom Bits
01 - 9 oz cremini or button mushrooms, finely chopped
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon black pepper
→ Soup Base
05 - 2 tablespoons olive oil
06 - 1 medium yellow onion, diced
07 - 2 garlic cloves, minced
08 - 1 medium carrot, diced
09 - 1 celery stalk, diced
10 - 1 teaspoon dried basil
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon crushed red pepper flakes (optional)
13 - 1 tablespoon tomato paste
14 - 28 oz canned crushed tomatoes
15 - 4 cups vegetable broth
16 - 5 oz lasagne noodles, broken into bite-sized pieces
17 - 1 bay leaf
18 - 1/2 cup ricotta cheese
19 - 1/2 cup grated Parmesan cheese, plus extra for serving
20 - 1 cup shredded mozzarella cheese
21 - 2 tablespoons fresh basil leaves, chopped
22 - Salt and pepper, to taste
# Method:
01 - Preheat oven to 400°F.
02 - Combine chopped mushrooms with olive oil, sea salt, and black pepper. Spread evenly on a baking sheet and roast for 20–25 minutes, stirring halfway, until golden and crispy. Set aside.
03 - Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery. Sauté for 5–7 minutes until vegetables are softened.
04 - Add minced garlic, dried basil, oregano, and crushed red pepper flakes if using. Cook for 1 minute until fragrant.
05 - Stir in tomato paste and cook for 1 additional minute.
06 - Pour in crushed tomatoes, vegetable broth, and add the bay leaf. Bring the mixture to a gentle boil.
07 - Add broken lasagne noodles. Simmer uncovered for 15–18 minutes, stirring occasionally, until noodles are al dente.
08 - Remove bay leaf. Stir in ricotta, Parmesan, and mozzarella cheeses until completely melted and creamy. Season with salt and pepper to taste.
09 - Ladle soup into bowls. Top each serving with roasted mushroom bits and fresh basil. Sprinkle with extra Parmesan if desired. Serve hot.
# Expert Advice:
01 -
- Rich Italian-American flavors in every spoonful
- Crispy mushroom bits add an extra satisfying crunch and earthy boost
02 -
- Contains both milk and wheat allergens due to cheese and lasagne noodles
- For vegan or gluten-free options, substitute plant-based cheeses and gluten-free noodles
03 -
- Add baby spinach during last 2 minutes of simmering for extra greens
- Pair this soup with crusty Italian bread for the perfect comforting meal