Parmesan and mushroom pasta soup

Name: Parmesan and mushroom pasta soup
Cook time: 30 min
Yield: 4
Cuisine: Italian
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

Jessica Brook

September 26, 2022

Parmesan and mushroom pasta soup. James Moffatt

Time:< 30 minsServes:4

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

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

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.
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.
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.
Step 4
Divide the soup and mushrooms between bowls. Sprinkle with parmesan to serve.