This website stores cookies on your computer. These cookies are used to collect information about how you interact with our website and allow us to remember you. We use this information in order to improve and customize your browsing experience and for analytics and metrics about our visitors both on this website and other media. To find out more about the cookies we use, see our Privacy Policy - The Giorgi Companies, Inc.

 

If you decline, your information won’t be tracked when you visit this website. A single cookie will be used in your browser to remember your preference not to be tracked.

Do Not Sell My Personal Information Reject Cookies Accept Cookies
Adjust
Contrast
  Toggle mobile menu
 

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.
Share: