Save Pin A hearty, comforting soup that brings together all the flavors of classic lasagne, topped with crispy roasted mushroom bits for an irresistible texture and earthy depth.
I first made this soup on a cold weekend, hoping to capture all the layers of lasagne without the fuss. The flavors come together quickly, and the roasted mushroom bits are so good everyone asks for more!
Ingredients
- Cremini or button mushrooms: 250 g (9 oz), finely chopped
- Olive oil: 4 tbsp, divided
- Sea salt: 1/2 tsp, plus more to taste
- Black pepper: 1/4 tsp, plus more to taste
- Yellow onion: 1 medium, diced
- Garlic cloves: 2, minced
- Carrot: 1 medium, diced
- Celery stalk: 1, diced
- Dried basil: 1 tsp
- Dried oregano: 1 tsp
- Crushed red pepper flakes: 1/2 tsp (optional)
- Tomato paste: 1 tbsp
- Canned crushed tomatoes: 800 g (28 oz)
- Vegetable broth: 1 L (4 cups)
- Lasagne noodles: 150 g (5 oz), broken into bite-sized pieces
- Bay leaf: 1
- Ricotta cheese: 120 g (1/2 cup)
- Parmesan cheese: 60 g (1/2 cup), grated, plus extra for serving
- Mozzarella cheese: 125 g (1 cup), shredded
- Fresh basil leaves: 2 tbsp, chopped
- Salt and pepper: To taste
Instructions
- Roast the Mushrooms:
- Preheat oven to 200°C (400°F). Toss chopped mushrooms with 2 tbsp olive oil, 1/2 tsp sea salt, 1/4 tsp black pepper. Spread on baking sheet and roast for 20–25 minutes, stirring halfway, until golden and crispy. Set aside.
- Start the Soup Base:
- In a large pot, heat 2 tbsp olive oil over medium. Add onion, carrot, and celery. Sauté for 5–7 minutes, until softened.
- Add Aromatics:
- Add garlic, dried basil, oregano, and red pepper flakes (if using). Cook 1 minute until fragrant.
- Tomato Paste:
- Stir in tomato paste and cook another minute.
- Simmer:
- Add crushed tomatoes, vegetable broth, and bay leaf. Bring to gentle boil.
- Add Noodles:
- Stir in broken lasagne noodles. Simmer uncovered 15–18 minutes, stirring occasionally, until noodles are al dente.
- Finish and Serve:
- Remove bay leaf. Stir in ricotta, Parmesan, and mozzarella until melted and creamy. Adjust seasoning with salt and pepper. Ladle soup into bowls, top with roasted mushroom bits and fresh basil, sprinkle extra Parmesan if desired. Serve hot.
Save Pin This soup has quickly become a favorite at family gatherings, with everyone reaching for seconds and sharing laughter around the table. Even picky eaters enjoy the comforting flavors and the crispy bits!
Required Tools
Large pot for simmering, baking sheet for roasting mushrooms, chef's knife and cutting board for chopping, wooden spoon for stirring, and a ladle for serving.
Allergen Information
Contains dairy (cheese) and wheat (noodles). Choose gluten-free noodles and plant-based cheeses if needed. Always check product labels for possible allergens.
Nutritional Information (per serving)
Calories: 430, Total Fat: 18 g, Carbohydrates: 50 g, Protein: 18 g
Save Pin Enjoy this inspiring twist on classic lasagne—perfect for chilly nights or when you want a simple, flavorful meal. The roasted mushrooms are an absolute must!
Recipe FAQs
- → What makes the mushrooms crispy?
The mushrooms are finely chopped, tossed with olive oil, salt, and pepper, then roasted at high heat for golden, crispy bits.
- → Can I use different noodles?
Yes, substitute lasagne noodles with other pasta shapes or use gluten-free noodles for dietary preferences.
- → Is this dish suitable for vegans?
Use plant-based cheese alternatives or omit cheese entirely to create a vegan-friendly version.
- → How do I enhance the soup’s flavor?
Fresh basil, extra Parmesan, or a splash of good olive oil at serving boosts flavor and aroma.
- → What side pairs well with this soup?
Crusty Italian bread or garlic toast complements the rich, hearty base perfectly.
- → Can I add extra vegetables?
Yes, baby spinach, kale, or diced zucchini can be stirred in for more nutrition and freshness.