Creamy Spinach, Mushroom and Lasagna Soup

Creamy Spinach, Mushroom and Lasagna Soup. All the comforting flavors of lasagna with less work!

Prep: 10 min | Cook: 30 min | Yield: 4 servings

Ingredients

1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 medium onion, small diced
8 ounces crimini mushrooms, sliced
1 (24 ounce) jar marinara sauce
1 (15 ounce) can diced tomatoes
2 tablespoons tomato paste
2 teaspoons balsamic vinegar
1 teaspoon granulated sugar
1 tablespoon dried basil
1/2 teaspoon salt
1 teaspoon oregano
1/2 teaspoon black pepper
1 bay leaf
3 cups vegetable broth
6 lasagna noodles, broken into pieces
1/2 cup heavy cream
5 ounces fresh baby spinach
1 cup whole milk ricotta
1/2 cup shredded mozzarella for topping

Instructions

Heat a large pot over medium heat.
Add olive oil, garlic, onion and mushrooms. Cook, stirring occasionally, until onions and mushrooms have softened, 4-5 minutes.
Add marinara, diced tomatoes, tomato paste, vinegar, sugar, basil, salt, oregano, pepper, bay leaf and broth. Bring to a boil over high heat, then reduce heat to low and simmer.
Add lasagna noodles and cook, stirring often, until softened, about 15 minutes. Remove from heat and remove bay leaf.
Stir in the heavy cream and spinach until wilted, 2 to 3 minutes.
Divide between bowls and top with a dollop of ricotta and a sprinkle of mozzarella.

Notes

Curried Cauliflower Soup: Omit the cheese and add 2 teaspoons of curry powder while cooking the onion. Serve with a dab of chutney and sour cream, if preferred.

Nutrition

Lasagna soup is packed with selenium superstars crimini mushrooms (38% DV), vitamin C-rich tomatoes (40% DV) and spinach (44% DV), and al dente lasagna noodles. Add protein with a dollop of ricotta (5g per 1/4 cup serving) and a sprinkle of mozzarella — you’ve got yourself a delicious, nutrient-dense (yet still oozing with cheesy goodness) weeknight meal!

Attribution

Recipe and photo used with permission from: The Mushroom Council

Author: Emily Weeks, RDN, LD