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Recipe Detail Page
Spicy Cauliflower Lasagna Soup
Autumn 2025
This vegetarian spin on trendy lasagna soup delivers cozy lasagna feels without the laborious time commitment. Riced cauliflower and chickpea flour pair up to create a fortifying base that simmers alongside broken-up lasagna noodles to produce a thick, satisfying soup. Burrata brings a creamy finish and a snowy-white contrast.
Serves 6
1 medium-size cauliflower
4 tbsp (60 mL) olive oil, divided, plus more for drizzling
1 medium-size onion, diced small, about 3/4 cup (175 mL)
1 stalk celery, diced small, about
1/2 cup (125 mL)
1 medium-size carrot, peeled, diced small, about 1/2 cup (125 mL)
Salt to taste
1 tbsp (15 mL) tomato paste
4 cloves garlic, minced
1 1/2 tsp (7 mL) dried basil
1 1/2 tsp (7 mL) dried oregano
1 tsp (5 mL) smoked paprika
1/4 to 1/2 tsp (1 to 2 mL) chili flakes
1/2 cup (125 mL) dry white wine
1/4 cup (60 mL) chickpea flour
1 jar (660 mL) good-quality marinara sauce, such as Rao’s or Carbone
6 cups (1.5 L) chicken broth
10 oz (285 g) dried lasagna noodles, broken into rough 3-inch (8-cm) pieces
3/4 cup (175 mL) half & half (18%) cream
1/2 cup (125 mL) chopped basil
Freshly ground pepper to taste
1 1/2 cups (375 mL) grated mozzarella
2 balls (each 250 g) burrata
Flaky salt for serving burrata
Italian chilies in oil, preferably Calabrian
1. To rice cauliflower, break it into large florets. Transfer to bowl of a food processor. Pulse until cauliflower resembles large grains of rice. You should have about 6 cups (1.5 L). Set aside.
2. Heat 2 tbsp (30 mL) olive oil in a very large, heavy-bottom pot over medium heat. Add onion, celery and carrot and season with salt. Cook, stirring occasionally, until onions are soft and vegetables are beginning to soften, 5 to 7 minutes. (Lower heat if they’re starting to brown.)
3. Stir in riced cauliflower and remaining 2 tbsp (30 mL) oil. Season with salt. Raise heat to medium-high and spread out cauliflower evenly across bottom of pan. Let it sit, undisturbed, until it’s golden brown on bottom, about 5 minutes. Stir and cook, stirring occasionally, until nicely browned and most of moisture is gone, 3 to 5 minutes more. (Lower heat if it starts to scorch.)
4. Reduce heat to medium. Add tomato paste. Cook, stirring often, for 1 minute. Stir in garlic, basil, oregano, smoked paprika and chili flakes, then add wine. Cook, stirring occasionally, until wine has mostly evaporated, about 2 minutes.
5. Add chickpea flour. Cook, stirring constantly, for 2 to 3 minutes. Stir in marinara and chicken broth and raise heat to high. When it comes to a boil, stir lasagna noodles into soup. Reduce heat to maintain a gentle simmer. Cook, stirring occasionally to prevent noodles from clumping, until noodles are al dente and soup has thickened substantially, 20 to 25 minutes. Stir in cream and basil, then season with salt and pepper. Gradually stir in mozzarella until melted.
6. While soup is cooking, bring burrata to room temperature on a plate or in a shallow bowl. Just before serving, cut or tear burrata open, drizzle with olive oil and season with flaky salt. Serve with a knife and spoon so people can cut and add some burrata to their soup.
7. Serve the pot of soup on the table with burrata and chilies in oil on the side.
Serves 6
