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Creamy Two-Cheese Vegetable Lasagna Soup with "Really Big" Croutons

4 star rating
 

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Submitted by: wallflowerstudio

 

Carrots, broccoli, onion and rotini pasta are cooked in chicken broth. A rich white sauce is made with cream, plus mozzarella and Romano cheeses, and added to the soup along with instant mashed potato flakes. Jumbo homemade croutons top each serving.
 

Ingredients

  • 4 Tablespoons butter, in all
  • 2 teaspoons fresh minced garlic, in all
  • 1/2 cup finely chopped yellow onion
  • 6 cups fresh or canned chicken broth
  • 1 1/2 cups small julienne strips of carrot
  • 1 1/2 cups chopped fresh broccoli
  • 8 oz. spiral-shaped pasta (rotini)
  • 2 tablespoons all-purpose flour
  • 2 1/2 cups half and half, warmed
  • 4 oz. shredded mozzarella cheese
  • 1/3 cup fresh grated Romano cheese
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon salt (adjust if broth is salty)
  • 2/3 cup instant potato flakes (adjust for desired consistency)
  • 16 extra-large fresh Italian bread cubes (1 1/2-inches square)
  • 1/2 cup quality extra virgin olive oil
  • 4 teaspoons chopped fresh parsley for garnish

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Method

Melt 2 tablespoons of butter in a 4-5 quart stockpot, over medium-low heat; cook 1 teaspoon of the garlic and the onion until onion is turning clear (do not allow to brown.) Add broth, increase heat to medium-high and bring to a gentle boil. Add vegetables and pasta and cook until pasta is almost done, 8-10 minutes; remove from heat and set stockpot aside. In a medium saucepan melt remaining 2 tablespoons butter over medium heat and add flour; cook while stirring for 1 minute. Slowly add warmed half and half. Heat and stir until thickened. Add cheeses; stir until melted. Stir cheese mixture into soup mixture. Return to medium-high heat; add salt and pepper and simmer gently while stirring 2 or 3 minutes until pasta is just tender. Add potato flakes and cook one minute more. Meanwhile for croutons: Preheat oven to 375 degrees. Toss bread cubes in olive oil and remaining 1 teaspoon of garlic in a small bowl. Spread on a medium baking sheet and toast until golden, about 8-10 minutes, turning once. Garnish each bowl with 2 "really big" croutons and 1/2 teaspoon parsley.

 

Notes: The addition of the potato flakes can instantly make this soup "second day" rich and thick.

 

Number of Servings: 8

 

Submitted by: wallflowerstudio ()

 

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