During this challenging time for growers and manufacturers to continue to deliver to their consumers food products across the supply chain and into the marketplace, Giorgio® remains 100% committed to growing and supplying fresh and processed Mushrooms with the utmost quality - and at the best service and safety levels that it can achieve. Additionally, Can Corporation remains 100% committed to delivering the high quality food packaging needed to deliver its customers' products to market. With that said, this wouldn’t be possible without the extraordinary effort and commitment from Giorgio’s and Can Corporation’s amazing employees and the coordination and support from their trusted Customers. We thank all of you!

 
 

Creamy Spinach, Mushroom & Lasagna Soup

All the comforting flavors of lasagna with less work! Lasagna soup is packed with selenium superstars crimini mushrooms (38% DV)[1], vitamin C-rich tomatoes (40% DV)[2] and spinach (44% DV)[1], and al dente lasagna noodles. Add protein with a dollop of ricotta (5g per ¼ cup serving) and a sprinkle of mozzarella — you’ve got yourself a delicious, nutrient-dense (yet still oozing with cheesy goodness) weeknight meal!

Author: Emily Weeks, RDN, LD

Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes

What You Need

  • 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
  • ½ teaspoon salt
  • 1 teaspoon oregano
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 3 cups vegetable broth
  • 6 lasagna noodles, broken into pieces
  • ½ cup heavy cream
  • 5 ounces fresh baby spinach
  • 1 cup whole milk ricotta
  • ½ cup shredded mozzarella for topping

What You Do

  1. Heat a large pot over medium heat.
  2. Add olive oil, garlic, onion and mushrooms. Cook, stirring occasionally, until onions and mushrooms have softened, 4-5 minutes.
  3. 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.
  4. Add lasagna noodles and cook, stirring often, until softened, about 15 minutes. Remove from heat and remove bay leaf.
  5. Stir in the heavy cream and spinach until wilted, 2-3 minutes.
  6. Divide between bowls and top with a dollop of ricotta and a sprinkle of mozzarella.
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