# Components:
→ Soup Base
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 2 carrots, diced
05 - 2 celery stalks, diced
06 - 1 red bell pepper, diced
07 - 14 ounces canned crushed tomatoes
08 - 4 cups vegetable or chicken broth
09 - 2 teaspoons dried Italian herbs
10 - 1 teaspoon salt, or to taste
11 - 1/2 teaspoon freshly ground black pepper
12 - 7 ounces lasagne noodles, broken into bite-sized pieces
→ Optional Protein
13 - 7 ounces ground beef or Italian sausage (omit for vegetarian)
→ Creamy Truffle Sauce
14 - 1 cup heavy cream
15 - 1.75 ounces grated Parmesan cheese
16 - 1 to 2 teaspoons truffle oil, to taste
17 - Salt and pepper, to taste
→ Garnishes
18 - Fresh basil or parsley, chopped
19 - Extra grated Parmesan cheese
# Preparation Steps:
01 - Heat olive oil in a large pot over medium. Add onion and garlic; sauté for 2 to 3 minutes until fragrant.
02 - Add carrots, celery, and bell pepper. Cook 5 minutes, stirring occasionally.
03 - If using, add ground beef or Italian sausage. Cook until browned, breaking up with a spoon. Drain excess fat if needed.
04 - Stir in crushed tomatoes, broth, dried Italian herbs, salt, and black pepper. Bring mixture to a boil, then reduce heat and simmer for 15 minutes.
05 - Add broken lasagne noodles. Simmer 10 to 12 minutes, stirring occasionally, until pasta is al dente.
06 - In a small saucepan over low heat, gently warm heavy cream. Stir in Parmesan and truffle oil, whisking until smooth. Season with salt and pepper.
07 - Ladle soup into bowls. Drizzle generously with truffle cream. Garnish with fresh herbs and additional Parmesan. Serve hot.
