Creamy Spinach, Mushroom and Lasagna Soup

Creamy Spinach, Mushroom and Lasagna Soup is a delicious twist on comfort food that warms you to your toes.

With just 10 minutes of prep time, you’ll have a tasty dinner on the table.

Be sure to check out the rest of our best soup, stew and chili recipes, too!

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Savor the Flavor of Mushrooms

The savory umami taste of mushrooms is a flavorful experience in blended recipes like burgers, where the chopped mushrooms help hold in the juiciness.

Or, you can chop, quarter, slice or enjoy them whole in a recipe like this yummy Creamy Spinach, Mushroom and Lasagna Soup.

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A special thanks to Emily Weeks, MS, RD, on behalf of the Mushroom Council for this recipe.

Creamy Spinach, Mushroom and Lasagna Soup

Lasagna Soup takes just 10 minutes of prep and 30 minutes of cooking on the stovetop.

This recipe makes 4 servings.

Soup Ingredients:

• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic, minced
• 1 medium onion, small diced
• 8 ounces mushrooms, such as white button, crimini or portabella, sliced
• 1 jar (24 ounces) marinara sauce
• 1 can (15 ounces) 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 cheese, for topping

Lasagna Soup Directions:

Heat large pot over medium heat. Add olive oil, garlic, onion and mushrooms. Cook, stirring occasionally, until onions and mushrooms soften, 4-5 minutes.

Add marinara, diced tomatoes, tomato paste, vinegar, sugar, basil, salt, oregano, pepper, bay leaf and broth.

Bring to boil over high heat then reduce heat to low and simmer. Add lasagna noodles and cook, stirring often, until softened, about 15 minutes.

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Remove from heat and remove bay leaf. Stir in heavy cream and spinach until wilted, 2-3 minutes.

Divide between bowls and top each with dollop of ricotta and sprinkle of mozzarella.

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