Lasagne Soup Pickled Vegetable Garnish (Printer View)
Savory lasagne-style soup finished with tangy pickled vegetables and creamy cheese, perfect for cozy nights.
# Components:
→ Soup Base
01 - 2 tablespoons olive oil
02 - 1 pound ground beef or Italian sausage, or plant-based substitute
03 - 1 large onion, diced
04 - 3 garlic cloves, minced
05 - 2 medium carrots, diced
06 - 2 celery stalks, diced
07 - 1 bell pepper, diced
08 - 1 teaspoon dried oregano
09 - 1 teaspoon dried basil
10 - 1/2 teaspoon chili flakes, optional
11 - 2 tablespoons tomato paste
12 - 1 28-ounce can crushed tomatoes
13 - 6 cups low-sodium chicken broth or vegetable broth
14 - 8 lasagne noodles, broken into pieces
15 - 1/2 cup whole milk or plant-based milk
16 - Salt and freshly ground black pepper, to taste
→ Cheese Topping
17 - 1 cup ricotta cheese
18 - 1/2 cup shredded mozzarella cheese
19 - 1/4 cup grated Parmesan cheese
20 - 2 tablespoons fresh basil or fresh parsley, chopped
→ Pickled Vegetable Garnish
21 - 1/2 cup red onion, thinly sliced
22 - 1/2 cup carrot, julienned
23 - 1/2 cup cucumber, thinly sliced
24 - 1/2 cup radish, thinly sliced
25 - 1/2 cup apple cider vinegar
26 - 1/2 cup water
27 - 2 tablespoons granulated sugar
28 - 1 teaspoon salt
# Method:
01 - In a small saucepan, combine apple cider vinegar, water, granulated sugar, and salt. Bring the mixture to a simmer until the sugar has dissolved. Pour the hot liquid over the vegetables in a bowl or jar and let them marinate at room temperature for at least 30 minutes, stirring occasionally.
02 - Heat olive oil in a large pot over medium heat. Add ground beef, sausage, or plant-based alternative. Cook until fully browned, then drain any excess fat if necessary.
03 - Add diced onion, minced garlic, carrots, celery, and bell pepper to the pot. Sauté for 5 to 7 minutes until the vegetables are softened and aromatic.
04 - Incorporate dried oregano, dried basil, chili flakes if using, and tomato paste. Stir and cook for 2 minutes, ensuring the tomato paste caramelizes slightly.
05 - Pour in crushed tomatoes and chicken or vegetable broth. Stir well and bring to a boil. Reduce heat to maintain a gentle simmer for 10 minutes.
06 - Add broken lasagne noodles to the pot. Simmer for 10 to 12 minutes, stirring often, until the noodles are al dente.
07 - Stir in whole milk or plant-based milk, and season with salt and freshly ground black pepper. Simmer for another 2 to 3 minutes, adjusting seasoning as needed.
08 - In a mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, and chopped basil or parsley. Blend until homogenous.
09 - Ladle soup into bowls. Top each portion with a generous spoonful of the cheese mixture and finish with a handful of drained pickled vegetables. Garnish with additional herbs if desired.
# Expert Advice:
01 -
- Deeply savory lasagne flavor in soup form
- Pickled vegetable garnish adds a vibrant and fresh bite
02 -
- Lasagne soup can be made vegetarian with plant-based meat and vegetable broth
- Watch noodles carefully so they do not overcook and become mushy
03 -
- Let the pickled vegetables marinate longer for a stronger flavor
- Prepare cheese topping just before serving for optimum creaminess