This creamy mushroom lasagna soup combines rich flavors in a warm bowl. You’ll love the tender pasta, hearty mushrooms, and cheesy goodness all mixed together. Comfort food at its best!
Making this soup is like giving yourself a cozy hug. I add extra cheese on top because, why not? You can slurp it up like a pro and enjoy every delicious spoonful!
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing the onions and mushrooms. If you’re looking for a different flavor, feel free to swap it with butter or avocado oil.
Mushrooms: Cremini or baby bella mushrooms are excellent for this recipe. If you want a lighter mushroom flavor, you can use button mushrooms instead.
Pasta: No-boil lasagna noodles save time, but you can use any pasta you have. Just adjust the cooking time according to the type of pasta used.
Heavy Cream: For a lighter version, you can use half-and-half or whole milk. Keep in mind it may slightly change the creaminess.
Cheese: Ricotta and Parmesan add great flavor. You can substitute ricotta with cottage cheese for a lower-fat option. If you don’t have Parmesan, try Pecorino Romano or even shredded mozzarella on top.
What’s the Best Way to Sauté Mushrooms to Get Them Perfectly Cooked?
Cooking mushrooms right is crucial to your soup’s flavor and texture. Mushrooms can easily become mushy if not cooked correctly. Here’s how to do it:
- Cook on medium heat, allowing them to caramelize. If they’re overcrowded in the pot, they’ll steam instead of brown.
- Stir occasionally, letting each side get a chance to get golden brown—that’s where a lot of flavors come from.
- Don’t rush. Allow the mushrooms around 8-10 minutes to properly develop that deep flavor before adding other ingredients.
This method will enhance the overall taste, making your creamy mushroom lasagna soup even more delightful!
How to Make Creamy Mushroom Lasagna Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 16 ounces cremini or baby bella mushrooms, sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional for a little heat)
- Salt and pepper, to taste
- 4 cups vegetable or chicken broth
- 8 ounces no-boil lasagna noodles, broken into bite-sized pieces
- 1 cup heavy cream
- 3/4 cup ricotta cheese
- 1/2 cup grated Parmesan cheese, plus more for garnish
- 2 cups fresh spinach, roughly chopped
- Fresh thyme sprigs, for garnish (optional)
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prepare and about 30 minutes to cook, totaling around 45 minutes from start to finish. Perfect for a warm, cozy dinner on a chilly evening!
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
Start by heating the olive oil in a large soup pot over medium heat. Add the finely chopped onion and sauté it until it’s softened and translucent, which should take about 4-5 minutes. Then, add in the minced garlic and cook for another minute until fragrant—this is where the wonderful aroma begins!
2. Cook the Mushrooms:
Next, toss in the sliced mushrooms. Season them with salt, pepper, oregano, basil, and red pepper flakes if you’re feeling a bit spicy! Stir occasionally and cook until the mushrooms soften and release their juices, which will take around 8-10 minutes. You want them golden and tender!
3. Add the Broth and Noodles:
Pour in the vegetable or chicken broth and bring everything to a good boil. Once boiling, add the broken lasagna noodles into the pot. Reduce the heat to a simmer, and let it cook until the noodles are tender, about 8-10 minutes.
4. Stir in Cream and Cheeses:
Now, it’s time to make your soup creamy! Stir in the heavy cream and ricotta cheese, making sure to mix thoroughly so that the ricotta melts into the soup, giving it a rich texture. Then, add the grated Parmesan cheese and the chopped spinach, stirring lightly until the spinach wilts, which should only take about 2-3 minutes.
5. Taste and Season:
Taste your soup and adjust the seasoning with more salt and pepper if necessary. This is your chance to make it just right for you!
6. Serve and Enjoy:
Ladle the soup into bowls and sprinkle with additional Parmesan cheese and fresh thyme sprigs for garnish if you like. Serve it hot with some crusty bread on the side for dipping, and enjoy this comforting bowl of goodness!
This creamy mushroom lasagna soup captures all the delightful flavors of traditional lasagna, but in a cozy, hearty soup form that is perfect for any day of the week!
Can I Use Different Types of Mushrooms?
Absolutely! While cremini and baby bella mushrooms work great, you can also use button mushrooms, shiitake, or even a mix of your favorites. Just ensure they’re fresh for the best flavor!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of broth or cream if it’s too thick.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or whole milk. Just be aware that it may slightly alter the creaminess of the soup.
Can I Make This Soup Vegetarian?
Yes! This soup is already vegetarian, especially if you use vegetable broth. Just make sure all your cheeses are vegetarian-friendly and you’re good to go!
