Cheesy Vegetarian Mushroom and Spinach Lasagna Soup

Cheesy Vegetarian Mushroom and Spinach Lasagna Soup

This warm bowl of soup captures the comforting essence of classic lasagna, blending hearty flavors with a nourishing broth, mushrooms, and spinach.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 5 servings

Course: Main Course, Soup

Cuisine: Italian, Vegetarian

Calories: 450

Ingredients Method Notes

Ingredients

Base Ingredients

4 cups vegetable broth
1 can crushed tomatoes (15 oz)
1 teaspoon dried basil
1 teaspoon dried oregano
2 cups mushrooms, sliced Opt for fresh, firm varieties like cremini or button mushrooms.
1 onion diced
2 cloves garlic, minced

Noodles and Greens

Lasagna noodles, broken into pieces Can substitute with gluten-free pasta or vegetables.
2 cups fresh spinach Kale or Swiss chard can be used as substitutes.

Cheese

1 cup ricotta cheese Cottage cheese can be a lighter alternative.
1 cup shredded mozzarella cheese Dairy-free cheese can be used as a substitute.

Seasoning and Cooking

Method

Preparation

In a large pot, heat about a tablespoon of olive oil over medium heat.
Add the diced onions and garlic, and sauté until the onions are soft and translucent, about 3-4 minutes.

Cook the Mushrooms

Add the sliced mushrooms to the pot. Cook for 5-7 minutes until browned and tender.

Combine Base Ingredients

Stir in the crushed tomatoes and vegetable broth. Season with dried basil, oregano, salt, and pepper. Bring to a gentle simmer.

Add Noodles

Once simmering, add the broken lasagna noodles and simmer for about 10 minutes, stirring occasionally.

Add Spinach

Stir in the fresh spinach and cook for about 1-2 minutes until wilted.

Serve

Ladle the soup into bowls and top with dollops of ricotta and mozzarella cheese. Enjoy warm.

Notes

This soup is perfect for potlucks and can be stored in the refrigerator for 3-4 days or frozen for up to 3 months. Reheat over medium heat or in the microwave in 1-minute intervals.