All the comforting flavors of lasagna with less work! Lasagna soup is packed with selenium
superstars crimini mushrooms, vitamin C-rich tomatoes and spinach, and al dente lasagna noodles. Add protein with a dollop of ricotta and a sprinkle of mozzarella — you’ve got yourself a delicious, nutrient-dense (yet still oozing with cheesy goodness) weeknight meal!
This post is sponsored by the Mushroom Council. Thank you for supporting brands that make Zen and Spice possible!
Mushrooms are one of my all-time favorite foods. Not only do they add a delicious umami-rich flavor to dishes, but they’re full of good nutrition. A small handful of just four UV-exposed crimini mushrooms are an excellent source of vitamin D, which is important when over 40% of the U.S. population is deficient.
So when the Mushroom Council reached out and asked me to develop a few recipes featuring mushrooms, I was all-in! Over the next several months, I’ll be sharing four delicious mushroom-packed meals that will surely be a hit at your dinner table.
Mushrooms really are one of my favorite ingredients. I remember when I was young, my mom served us sautéed mushrooms as a side dish with dinner, and I’d have multiple servings. When I was old enough, I’d stand on a stool by the stove and help sauté. If there’s an option to order a dish with mushrooms, I add them. Spinach and mushrooms are my go-to pizza topping when ordering takeout. Mushroom ravioli? The best. Mushroom omelet? Sign me up!
Mushrooms aren’t just delicious — they add a fantastic nutritional component to any meal and are great for supporting the immune system (and in today’s world, a strong immune system is so important!).
Our immune system protects our bodies from infection and disease and involves so many of our cells, tissues, and organs. To make sure your immune system is running at it’s best, try to include foods containing vitamin C and selenium. These micronutrients help protect cells from damage and the body from infection. Learn more about how mushrooms support our immune system on the Mushroom Council’s website.
Today’s recipe, Creamy Spinach and Mushroom Lasagna Soup is packed with immune-boosting veggies. Spinach and tomatoes are rich in vitamin C, and crimini mushrooms with selenium. Crimini mushrooms are my favorite variety of mushrooms. They’re also known as “baby bellas” — they have a light brown cap and a firmer texture than white button mushrooms.
I’ve incorporated spinach, tomatoes, and mushrooms into this creamy soup! You’ll need a few pantry staples such as olive oil, tomato sauce/paste, marinara sauce, balsamic vinegar, and spices such as basil and oregano. I like to use whole lasagna noodles and break them into pieces, but you can use any pasta shape that you have on hand. Don’t skimp on a dollop of full-fat ricotta and shredded mozzarella cheese!
Here’s the recipe for Creamy Spinach, Mushroom & Lasagna Soup:
- 1 Tbsp extra-virgin olive oil
- 2 cloves garlic, minced
- 1 medium onion, small diced
- 8oz crimini mushrooms, sliced
- 1 24- oz jar marinara sauce
- 1 15- oz can diced tomatoes
- 2 Tbsp tomato paste
- 2 tsp balsamic vinegar
- 1 tsp granulated sugar
- 1 Tbsp dried basil
- ½ tsp salt
- 1 tsp oregano
- 1/2 tsp black pepper
- 1 bay leaf
- 3 cups vegetable broth
- 6 lasagna noodles, broken into pieces
- ½ cup heavy cream
- 5oz baby spinach, fresh
- 1 cup whole fat ricotta
- ½ cup shredded mozzarella for topping
- 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, tomatoes, tomato paste, vinegar, sugar, basil, salt, oregano, pepper, bay leaf, 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 stir in the heavy cream and spinach until wilted, 2-3 minutes.
- Divide between bowls and top with a dollop of ricotta and a sprinkle of mozzarella.