# Zutaten:
→ Spaetzle
01 - 2 cups all-purpose flour
02 - 3 large eggs
03 - 1/2 cup milk
04 - 1/2 teaspoon salt
→ Cheese Mixture
05 - 1 1/2 cups shredded Emmental cheese
06 - 1 cup shredded mozzarella cheese
07 - 1/2 cup grated Parmesan cheese
→ Soup Base
08 - 2 tablespoons olive oil
09 - 1 medium onion, finely chopped
10 - 3 garlic cloves, minced
11 - 2 medium carrots, diced
12 - 2 celery stalks, diced
13 - 1 red bell pepper, diced
14 - 1 can crushed tomatoes (28 ounces)
15 - 4 cups vegetable broth
16 - 1 teaspoon dried oregano
17 - 1 teaspoon dried basil
18 - 1/2 teaspoon dried thyme
19 - 1/2 teaspoon crushed red pepper flakes
20 - Salt and black pepper, to taste
→ Lasagne Elements
21 - 6 no-boil lasagne noodles, broken into pieces
→ Garnish
22 - Fresh basil leaves
23 - Extra Parmesan cheese
# Anleitung:
01 - In a medium mixing bowl, combine the all-purpose flour and salt. Create a well in the center, add the eggs and milk. Stir until a thick batter is achieved, then let rest for 10 minutes.
02 - Bring a large pot of salted water to a boil. Push the batter through a spaetzle maker or colander into the water. Cook until the spaetzle float, approximately 2 minutes. Remove with a slotted spoon and set aside.
03 - In a large soup pot over medium heat, add olive oil. Sauté the onion, garlic, carrots, celery, and bell pepper for 5 to 7 minutes until softened.
04 - Add crushed tomatoes, vegetable broth, oregano, basil, thyme, and crushed red pepper flakes to the pot. Bring to a boil, reduce heat, and simmer for 10 minutes.
05 - Add broken lasagne noodles to the simmering broth. Cook for 8 to 10 minutes until noodles are just tender.
06 - Return the cooked spaetzle to the pot along with Emmental, mozzarella, and Parmesan cheeses. Stir gently until the cheese melts and the soup reaches a creamy consistency. Adjust seasoning with salt and black pepper as needed.
07 - Ladle the soup into serving bowls and garnish with fresh basil leaves and extra Parmesan cheese.
