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Parmesan and mushroom pasta soup

Jessica Brook
Jessica Brook

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Parmesan and mushroom pasta soup.
Parmesan and mushroom pasta soup. James Moffatt

A hearty vegetarian soup that makes a filling and delicious main in itself.

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Ingredients

  • 1 litre quality chicken stock

  • 1 large piece of parmesan rind

  • 10g dried porcini mushrooms

  • 2 strips pared lemon rind

  • 1 bay leaf

  • 200g fresh lasagne sheets, torn

  • 2 tbsp extra virgin olive oil

  • 300g mixed mushrooms, larger ones sliced, small ones kept whole

  • 100g cavolo nero (Tuscan kale), chopped

  • 1/2 cup finely grated parmesan 

Method

  1. Step 1

    Combine the chicken stock, 2 cups water, parmesan rind, porcini, lemon rind and bay leaf in a large saucepan over medium heat. Bring to a simmer then reduce heat to low, cover with a lid and cook for 20 minutes. 

  2. Step 2

    Remove the parmesan rind and bay leaf, add the pasta and cook for a further 5 minutes, or until the pasta is al dente. 

  3. Step 3

    Heat oil in a large frying pan over high heat. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, for 8 minutes or until golden. Add the cavolo nero and toss to wilt. 

  4. Step 4

    Divide the soup and mushrooms between bowls. Sprinkle with parmesan to serve.

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Jessica BrookJessica Brook is a recipe writer.

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Original URL: https://www.smh.com.au/goodfood/recipes/parmesan-and-mushroom-pasta-soup-20220926-h26q4p.html