Lasagne Soup Cheesy Cauliflower Croutons (Printable)

Hearty lasagne-inspired soup topped with crispy cheesy cauliflower croutons for satisfying flavor.

# Components:

→ For the Soup

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 garlic cloves, minced
04 - 1 large carrot, diced
05 - 1 celery stalk, diced
06 - 1 red bell pepper, diced
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - 1/2 teaspoon crushed red pepper flakes (optional)
10 - 1/2 teaspoon salt, plus more to taste
11 - 1/4 teaspoon black pepper
12 - 2 tablespoons tomato paste
13 - 1 can (28 ounces) crushed tomatoes
14 - 6 cups vegetable broth
15 - 8 lasagna noodles, broken into bite-sized pieces
16 - 1 cup ricotta cheese
17 - 1 cup shredded mozzarella cheese
18 - 1/2 cup grated Parmesan cheese
19 - 2 tablespoons chopped fresh basil, for garnish

→ For the Cheesy Cauliflower Croutons

20 - 1 small head cauliflower, cut into small florets
21 - 2 tablespoons olive oil
22 - 1/2 teaspoon garlic powder
23 - 1/2 teaspoon dried oregano
24 - 1/4 teaspoon salt
25 - 1/2 cup grated Parmesan cheese
26 - 1/2 cup shredded mozzarella cheese

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside a large soup pot.
02 - Heat olive oil in the soup pot over medium heat. Add diced onion, minced garlic, carrot, celery, and red bell pepper. Sauté for 5 to 7 minutes until softened.
03 - Stir in dried oregano, dried basil, red pepper flakes, salt, black pepper, and tomato paste. Cook for 1 to 2 minutes until fragrant.
04 - Add crushed tomatoes and vegetable broth. Bring to a boil, then lower heat and simmer for 15 minutes.
05 - Toss cauliflower florets with olive oil, garlic powder, dried oregano, and salt. Spread evenly on prepared baking sheet and roast for 15 minutes.
06 - Remove cauliflower from oven. Sprinkle with Parmesan and mozzarella cheese. Return to oven and roast for an additional 10 to 12 minutes until golden and crisp. Set aside.
07 - Add broken lasagna noodles to the soup. Simmer for 10 to 12 minutes, stirring occasionally, until noodles are al dente.
08 - Stir ricotta cheese and mozzarella cheese into soup and cook for 2 minutes until melted and creamy.
09 - Taste the soup and adjust seasoning as desired.
10 - Ladle soup into bowls, top with cheesy cauliflower croutons, and garnish with fresh basil and grated Parmesan cheese.

# Expert Advice:

01 -
  • Ultimate comfort food, combining lasagna flavors in a cozy soup
  • Fun, crispy cauliflower croutons for a creative cheesy topping
02 -
  • Use vegetarian cheese if you need a fully vegetarian dish
  • Check lasagna noodle packages for potential traces of nuts or extra allergens
03 -
  • Break lasagna noodles before cooking for even soup texture
  • Roast cauliflower until golden for maximum crunch and flavor
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