Save A luxurious twist on classic lasagne, this hearty soup blends tender pasta with rich tomato broth and a velvety truffle-infused cream for an indulgent finish.
I still remember the first time I made this soup for friends on a chilly evening, and how the aroma of truffle oil transformed my kitchen into an Italian bistro.
Ingredients
- Olive oil: 2 tablespoons
- Onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Carrots: 2, diced
- Celery stalks: 2, diced
- Red bell pepper: 1, diced
- Canned crushed tomatoes: 400 g (14 oz)
- Vegetable or chicken broth: 1 liter (4 cups)
- Dried Italian herbs: 2 teaspoons
- Salt: 1 teaspoon, or to taste
- Freshly ground black pepper: ½ teaspoon
- Lasagne noodles: 200 g (7 oz), broken into bite-sized pieces
- Optional ground beef or Italian sausage: 200 g (7 oz); omit for vegetarian
- Heavy cream: 250 ml (1 cup)
- Parmesan cheese, grated: 50 g (1.75 oz)
- Truffle oil: 1–2 teaspoons, to taste
- Salt and pepper: to taste
- Fresh basil or parsley: chopped, for garnish
- Extra Parmesan: for garnish
Instructions
- Start Soup Base:
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté for 2–3 minutes until fragrant.
- Add Vegetables:
- Add carrots, celery, and bell pepper. Cook for an additional 5 minutes, stirring occasionally.
- Cook Meat (if using):
- Add ground beef or sausage, cook until browned, breaking up with a spoon. Drain excess fat if necessary.
- Build Soup:
- Stir in crushed tomatoes, broth, Italian herbs, salt, and pepper. Bring to a boil, then reduce heat and simmer 15 minutes.
- Add Pasta:
- Add broken lasagne noodles. Simmer for 10–12 minutes, stirring occasionally, until pasta is al dente.
- Make Truffle Sauce:
- Meanwhile, in a small saucepan over low heat, gently warm the cream. Stir in Parmesan cheese and truffle oil, whisking until smooth. Season to taste with salt and pepper.
- Serve:
- Ladle the lasagne soup into bowls. Drizzle generously with the creamy truffle sauce.
- Garnish:
- Top with fresh herbs and extra Parmesan. Serve hot.
Save This soup became a staple in our family gatherings, with everyone fighting for the last spoonful topped with a swirl of creamy truffle sauce.
Required Tools
Large soup pot, small saucepan, ladle, chef's knife, and a sturdy cutting board make preparation easy.
Allergen Information
Contains milk/dairy (cream, Parmesan), wheat/gluten (lasagne noodles), and may include egg and sulphites depending on ingredient brands.
Nutritional Information
Each serving provides approximately 470 Calories, 24 g total fat, 48 g carbohydrates, and 13 g protein if prepared vegetarian style.
Save Enjoy this luxurious soup as a show-stopping main dish or a unique starter at your next dinner party. The creamy truffle sauce takes it over the top.
Recipe FAQ
- → Can I use any kind of lasagne noodles?
Yes, you can use traditional lasagne sheets broken into bite-sized pieces, or even replace with other pasta shapes if preferred. Just adjust the cooking time to ensure your pasta is al dente.
- → Is truffle oil essential for flavor?
Truffle oil brings a distinct earthy aroma and luxurious taste to the sauce, but you may substitute with extra olive oil or omit if unavailable. The soup remains flavorful with Parmesan and cream.
- → How do I make this vegetarian or vegan?
For a vegetarian option, use vegetable broth and omit any meat. For vegan, switch out cream and Parmesan for plant-based versions, ensuring all pasta and cheese is egg- and dairy-free.
- → What can I add for extra nutrition?
Include spinach, kale, or other leafy greens in the soup for extra vitamins and color. You can also add mushrooms or zucchini for more texture and flavor.
- → What wine pairs best with this dish?
A light Italian red such as Chianti or Barbera complements the savory tomato base and creamy truffle sauce, enhancing the dining experience.
- → Are there any allergens I should be aware of?
This soup may contain dairy, wheat/gluten, and possibly egg from pasta. Always check ingredient labels, especially for cheese and broth, to suit dietary needs.