# What you'll need:
→ Soup Base
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 garlic cloves, minced
04 - 1 large carrot, diced
05 - 1 celery stalk, diced
06 - 1 red bell pepper, diced
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - 1/2 teaspoon crushed red pepper flakes
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 2 tablespoons tomato paste
13 - 1 can (28 ounces) crushed tomatoes
14 - 6 cups vegetable broth
15 - 8 lasagna noodles, broken into bite-sized pieces
16 - 1 cup ricotta cheese
17 - 1 cup shredded mozzarella cheese
18 - 1/2 cup grated Parmesan cheese
19 - 2 tablespoons chopped fresh basil
→ Cheesy Cauliflower Croutons
20 - 1 small head cauliflower, cut into small florets
21 - 2 tablespoons olive oil
22 - 1/2 teaspoon garlic powder
23 - 1/2 teaspoon dried oregano
24 - 1/4 teaspoon salt
25 - 1/2 cup grated Parmesan cheese
26 - 1/2 cup shredded mozzarella cheese
# Method:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Heat olive oil in a large soup pot over medium heat. Add onion, garlic, carrot, celery, and red bell pepper. Sauté for 5 to 7 minutes until vegetables become soft.
03 - Incorporate dried oregano, dried basil, crushed red pepper flakes, salt, black pepper, and tomato paste. Cook for 1 to 2 minutes, stirring regularly, until the mixture becomes aromatic.
04 - Add crushed tomatoes and vegetable broth. Bring mixture to a boil, reduce the heat, and allow to simmer for 15 minutes.
05 - While soup simmers, toss cauliflower florets with olive oil, garlic powder, dried oregano, and salt. Spread evenly on the lined baking sheet and roast for 15 minutes.
06 - Remove cauliflower from oven. Sprinkle grated Parmesan and shredded mozzarella cheese over florets, then return to oven and roast an additional 10 to 12 minutes until crisp and golden. Set aside.
07 - Add broken lasagna noodles to the soup. Simmer for 10 to 12 minutes, stirring occasionally, until noodles are al dente.
08 - Stir ricotta cheese and shredded mozzarella into the soup and cook for 2 more minutes until melted and creamy.
09 - Taste soup and adjust salt, pepper, or spices as needed.
10 - Ladle soup into bowls. Top each serving with crispy cheesy cauliflower croutons, then garnish with fresh basil and additional grated Parmesan as desired.
