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Creamy Spinach, Mushroom & Lasagna Soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Emily Weeks, RDN, LD

Ingredients

  • 1 Tbsp extra-virgin olive oil
  • 2 cloves garlic minced
  • 1 medium onion small diced 
  • 8 oz 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 
  • 5 oz baby spinach fresh
  • 1 cup whole fat ricotta
  • ½ cup shredded mozzarella for topping

Instructions

  1. 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.
  2. 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.
  3. Add lasagna noodles and cook, stirring often, until softened, about 15 minutes.
  4. Remove from heat and stir in the heavy cream and spinach until wilted, 2-3 minutes. 
  5. Divide between bowls and top with a dollop of ricotta and a sprinkle of mozzarella.