Save A comforting and hearty soup inspired by classic lasagna flavors, topped with crispy, cheesy cauliflower croutons for a delicious twist.
I first made this Lasagne Soup with Cheesy Cauliflower Croutons during a rainy weekend when my family craved something both familiar and unique. The twist of homemade cheesy croutons took the classic taste to a whole new level, making everyone ask for seconds.
Ingredients
- Olive oil: For sautéing vegetables and roasting cauliflower
- Yellow onion: Diced for aromatic depth
- Garlic cloves: Minced to add rich flavor
- Carrot: Diced, adds natural sweetness
- Celery stalk: Diced for classic soup base
- Red bell pepper: Diced for color and flavor
- Dried oregano: Italian seasoning for authenticity
- Dried basil: Brings a herby note
- Crushed red pepper flakes: Optional heat
- Salt: Enhances flavors
- Black pepper: Adds spice
- Tomato paste: For concentrated tomato taste
- Crushed tomatoes: Soupy base, 28 oz (800 g)
- Vegetable broth: 6 cups (1.5 L) liquid for soup
- Lasagna noodles: 8 noodles, broken into bite-sized pieces
- Ricotta cheese: 1 cup, creamy texture
- Mozzarella cheese: 1 cup shredded for gooeyness
- Parmesan cheese: 1/2 cup grated for savory richness
- Chopped fresh basil: 2 tablespoons, for garnish
- Cauliflower: 1 small head, cut into florets for croutons
- Garlic powder: 1/2 teaspoon for cauliflower
Instructions
- Prepare oven and baking sheet:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Start the soup base:
- In a large pot, heat olive oil over medium heat. Add onion, garlic, carrot, celery, and red bell pepper. Sauté for 5 to 7 minutes until vegetables are softened.
- Add seasoning and tomato paste:
- Stir in oregano, basil, red pepper flakes, salt, black pepper, and tomato paste. Cook for 1 to 2 minutes until fragrant.
- Add tomatoes and broth:
- Add crushed tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Roast the cauliflower:
- Toss cauliflower florets with olive oil, garlic powder, oregano, and salt. Spread on the prepared baking sheet. Roast for 15 minutes.
- Add cheese to cauliflower:
- Remove cauliflower from the oven. Sprinkle with Parmesan and mozzarella cheese. Return to the oven and roast for another 10 to 12 minutes, until golden and crisp. Set aside.
- Cook the noodles:
- Add broken lasagna noodles to the soup. Simmer for 10 to 12 minutes, stirring occasionally, until noodles are al dente.
- Add the cheeses:
- Stir in ricotta and mozzarella cheese to the soup, and cook for an additional 2 minutes until melted and creamy.
- Finish and serve:
- Taste and adjust seasoning. Ladle soup into bowls. Top with crispy cheesy cauliflower croutons and garnish with fresh basil and Parmesan.
Save Sharing this soup on Sunday evenings became a heartwarming family tradition. We enjoy making the croutons together, and it always sparks laughter and memories around the dinner table.
Serving Suggestions
Pair the soup with a simple green salad or serve with extra crusty bread to soak up every bit of broth and cheese.
Substitutions & Variations
Make it vegan by swapping out cheeses for plant-based alternatives, or add cooked lentils or white beans for more protein.
Storage & Reheating
Refrigerate leftovers in airtight containers for up to 3 days. The soup reheats beautifully on the stovetop, while the croutons crisp best in the oven.
Save This soup blends comfort and creativity in every bite. Enjoy the rich flavors and the fun cheesy crouton topping for a dinner everyone will remember.
Recipe Questions
- → Can I make this soup vegan?
Yes, use plant-based cheeses or omit cheese in the soup and replace with vegan cheese for the cauliflower croutons.
- → What can I use instead of lasagna noodles?
Broken pasta shapes like fusilli or penne work well as substitutes for lasagna noodles in this soup.
- → How do I make the cauliflower croutons crispy?
Roast the cauliflower florets until golden and sprinkle with cheese before the final roast to achieve crisp texture.
- → Is this soup suitable for a nut-free diet?
Yes, the ingredients are naturally nut-free, making it safe for those avoiding nuts. Always check cheese labels.
- → Can I add more protein to the soup?
Cooked lentils or white beans can be added to boost protein content without altering the classic flavor profile.
- → What is the best garnish for this soup?
Fresh basil and grated Parmesan add brightness and enhance the Italian-inspired flavors of the soup.