Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 1 medium Yellow Onion, diced
  • 1 large Carrot, finely diced
  • 1 large Celery stalk, finely diced
  • 4 cloves Garlic, minced
  • 8 oz Brown or Chestnut Mushrooms, sliced
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1/2 tsp Crushed Red Pepper Flakes (Optional)
  • 28 oz can Tinned Crushed Tomatoes
  • 6 cups Vegetable Stock (Low Sodium)
  • 1 Tbsp Balsamic Vinegar
  • 1/2 tsp Granulated Sugar (Optional)
  • 1 Bay Leaf
  • 6 sheets Lasagna Noodles, broken into 1-inch pieces
  • Salt and Black Pepper, to taste
  • 1 cup Whole Milk Ricotta Cheese
  • 1/2 cup Grated Parmesan Cheese (or vegetarian hard cheese)
  • 2 Tbsp Fresh Parsley, chopped
  • 1/2 tsp Lemon Zest
  • Fresh Basil leaves, thinly sliced (Chiffonade), for garnish
  • Extra Virgin Olive Oil, for drizzling

Instructions:

  1. Heat the olive oil in the stockpot over medium-high heat. Add the diced onion, carrot, and celery (the soffritto). Sauté for 8–10 minutes until the vegetables are softened and translucent. Add the sliced mushrooms and cook for 5–7 minutes until they release their moisture and begin to brown slightly.
  2. Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for 1 minute until fragrant. Pour in the crushed tomatoes, vegetable stock, bay leaf, balsamic vinegar, and sugar (if using). Season generously with salt and pepper. Bring the soup to a full boil, then immediately reduce the heat, cover partially, and simmer gently for 20 minutes.
  3. While the soup simmers, prepare the ricotta topping: combine the ricotta cheese, grated Parmesan, fresh parsley, and lemon zest in a medium mixing bowl. Season lightly with salt and pepper. Mix until just combined and smooth.
  4. Increase the heat on the soup to a gentle boil. Remove and discard the bay leaf. Add the broken lasagna pieces directly to the simmering soup. Cook for 8–10 minutes, or until the pasta is cooked al dente (tender but with a slight bite).
  5. Taste the soup and adjust the final seasoning. Ladle the hot soup into bowls. Top each serving immediately with a generous dollop of the ricotta mixture. Garnish with fresh basil chiffonade, extra grated Parmesan, and a light drizzle of good quality extra virgin olive oil. Serve piping hot.