# What you'll need:
→ 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
# Method:
01 - In a large soup pot, heat olive oil over medium heat. Add chopped onion and minced garlic; sauté for 2 to 3 minutes until fragrant.
02 - Incorporate diced carrots, celery, and red bell pepper. Cook for an additional 5 minutes, stirring occasionally until softened.
03 - If using meat, add ground beef or sausage and cook until browned, breaking up with a spoon. Drain excess fat if necessary.
04 - Stir in crushed tomatoes, broth, Italian herbs, salt, and freshly ground black pepper. Bring to a boil, then reduce heat and allow to simmer for 15 minutes.
05 - Introduce broken lasagne noodles to the pot; simmer for 10 to 12 minutes, stirring occasionally, until the pasta is al dente.
06 - In a small saucepan over low heat, gently warm the heavy cream. Add grated Parmesan cheese and truffle oil, whisking until the mixture is smooth. Season with salt and pepper to taste.
07 - Ladle the lasagne soup into serving bowls. Drizzle each portion generously with the creamy truffle sauce.
08 - Top with chopped fresh basil or parsley and additional grated Parmesan. Serve immediately while hot.
