Lasagne Soup Sun-Dried Tapenade (Print Version)
A hearty Italian dish with lasagne noodles, tomato broth, cheeses, and bright sun-dried tomato tapenade.
# Components:
→ Soup Base
01 - 2 tablespoons olive oil
02 - 1 large yellow onion, diced
03 - 3 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 teaspoon dried oregano
07 - 1 teaspoon dried basil
08 - 1/2 teaspoon red pepper flakes (optional)
09 - 1 tablespoon tomato paste
10 - 1 can (28 ounces) crushed tomatoes
11 - 4 cups vegetable broth
12 - 1 bay leaf
13 - Salt, to taste
14 - Freshly ground black pepper, to taste
→ Pasta & Cheese
15 - 8 lasagne noodles, broken into bite-sized pieces
16 - 1 cup ricotta cheese
17 - 1/2 cup grated Parmesan cheese
18 - 1 cup shredded mozzarella cheese
→ Sun-Dried Tomato Tapenade
19 - 1/2 cup sun-dried tomatoes in oil, drained
20 - 1/4 cup pitted black olives
21 - 1 tablespoon capers, drained
22 - 1 small garlic clove
23 - 2 tablespoons fresh parsley
24 - 2 tablespoons olive oil
25 - Zest of 1 lemon
26 - Freshly ground black pepper, to taste
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery, and sauté for 5–6 minutes until softened.
02 - Stir in minced garlic, dried oregano, dried basil, and optional red pepper flakes. Cook for 1 minute until fragrant.
03 - Add tomato paste to the pot and cook for 1 minute. Pour in crushed tomatoes, vegetable broth, bay leaf, salt, and black pepper. Bring mixture to a boil, then reduce to a simmer and cook for 15 minutes.
04 - Add the broken lasagne noodles to the simmering broth. Cook for 10–12 minutes until pasta is al dente, stirring occasionally to prevent sticking.
05 - Meanwhile, combine sun-dried tomatoes, black olives, capers, garlic, parsley, olive oil, lemon zest, and black pepper in a food processor. Pulse until finely chopped but not completely pureed. Set aside.
06 - Remove and discard the bay leaf from the pot. Taste and adjust seasoning as needed.
07 - Ladle soup into serving bowls. Top each portion with a dollop of ricotta cheese, a sprinkling of mozzarella and Parmesan, and a spoonful of sun-dried tomato tapenade.
# Expert Advice:
01 -
- One-pot Italian comfort packed with classic flavors
- Customizable vegetarian or meaty options suit all tastes
02 -
- You can make this soup gluten-free by using gluten-free lasagne noodles
- Traditional Parmesan uses animal rennet: check labels for vegetarian options
03 -
- Break noodles by hand for rustic pieces that cook evenly
- Make the tapenade in advance and refrigerate for a flavor boost