Save to Pinterest 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 lasagne soup on a rainy afternoon craving something warm and familiar. The mushroom crisps quickly became my family's favorite part—everyone fights for the last spoonful.
Ingredients
- Olive oil: For sauteing vegetables and roasting mushrooms
- Onion: Diced to add sweetness
- Garlic: Minced for a savory base
- Carrots: Diced for flavor and color
- Celery: Diced to enhance aroma
- Red bell pepper: Adds natural sweetness
- Dried oregano: Classic Italian herb
- Dried basil: For bold flavor
- Crushed red pepper flakes: Optional, for a hint of heat
- Canned crushed tomatoes: Forms the broth
- Vegetable broth: To build the soup base
- Tomato paste: Boosts richness
- Lasagne sheets: Broken into pieces for pasta texture
- Ricotta cheese: Adds creaminess
- Mozzarella cheese: For melt and flavor
- Parmesan cheese: Tangy, grated
- Salt and black pepper: To taste
- Fresh basil leaves: For serving garnish
- Cremini or button mushrooms: Thinly sliced for crisps
- Olive oil: For roasting mushrooms
- Sea salt: Light sprinkle on mushrooms
- Freshly ground black pepper: For mushrooms
Instructions
- Roast Mushroom Crisps:
- Preheat oven to 200°C (400°F). Toss sliced mushrooms with olive oil, sea salt, and black pepper. Spread in a single layer on a parchment-lined baking sheet. Roast for 15 to 20 minutes, flipping once, until golden and crisp. Set aside.
- Sauté Vegetables:
- In a large pot, heat olive oil over medium. Add diced onion, garlic, carrots, celery, and red bell pepper. Sauté for 6 to 8 minutes until softened.
- Add Seasonings:
- Stir in dried oregano, dried basil, and crushed red pepper flakes. Cook 1 minute until fragrant.
- Build the Broth:
- Add tomato paste and mix. Pour in crushed tomatoes and vegetable broth. Season with salt and pepper. Bring to a boil then reduce heat and simmer 10 minutes.
- Cook Lasagne Sheets:
- Add broken lasagne sheets. Simmer 10 to 12 minutes, stirring occasionally, until pasta is tender.
- Finish Soup:
- Stir in ricotta, mozzarella, and half the Parmesan cheese until melted and creamy. Taste and adjust seasoning.
- Serve:
- Ladle soup into bowls. Top with mushroom crisps, remaining Parmesan, and fresh basil.
Save to Pinterest This soup has become a weekend favorite at our table—the kids love building their own bowls and adding the crispy mushrooms on top.
Serving Suggestions
Serve with crusty bread and a glass of Italian wine for a full meal. Garnish with extra fresh basil for bright flavor.
Variations
Try a vegan version using plant-based cheeses and alternative pasta sheets. Add extra veggies such as zucchini for even more heartiness.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop, adding a splash of water if needed to loosen the soup.
Save to Pinterest This lasagne soup delivers all the comfort and joy of classic lasagne with less fuss. Enjoy a spoonful of warmth and crunch in every bite.
Answers to Recipe Questions
- → Can I use other mushrooms for the crisp toppers?
Yes, any variety such as shiitake, portobello, or oyster mushrooms works for making crisp toppers.
- → How can I make this vegan?
Substitute plant-based ricotta and mozzarella; use vegan Parmesan or omit it for a fully plant-based meal.
- → Can I prepare the soup ahead?
You can make the soup ahead. Add pasta and cheese just before serving for best texture and flavor.
- → What wine pairs well with this dish?
Robust Italian reds like Chianti or Sangiovese complement the tomato broth and mushroom notes beautifully.
- → How do I adjust for gluten intolerance?
Use gluten-free lasagne sheets or pasta to create a version suitable for those sensitive to gluten.
- → What tools are essential?
A large soup pot, baking sheet, parchment paper, sharp knife, and ladle are helpful for preparation.