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One Pot Mushroom and Spinach Lasagna Soup

Replacing the hearty flavor from ground beef with ground mushrooms and spinach makes for a lighter take on a classic lasagna only in soup form!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 -8 Servings

Ingredients

  • 1 Tablespoon Olive Oil
  • 10 Ounces Cremini Mushrooms cleaned and stems removed
  • 1/2 Yellow Onion diced
  • 4 Cloves Garlic minced
  • 2 Tablespoons Balsamic Vinegar
  • 2 Tablespoons Tomato Paste
  • 1/2 Teaspoon Crushed Red Pepper Flakes
  • 1 Teaspoon Dried Basil
  • 1 Teaspoon Dried Oregano
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Freshly Ground Black Pepper
  • 1, 24 Ounce Jar Marinara Sauce
  • 1, 16 Ounce Can Crushed Tomatoes
  • 1 1/2 Cups Water
  • 4 Cups Low Sodium Vegetable Stock
  • 10 Lasagna Noodles broken into 1 inch pieces
  • 2 Cups Fresh Spinach chopped
  • Handful of Fresh Basil chopped
  • Handful of Fresh Parsley chopped
  • 16 Ounces Ricotta lowfat or full fat
  • 1 Cup Shredded Mozzarella Cheese
  • 1/2 Cup Shaved Parmesan

Instructions

  1. Roughly chop the mushrooms and then add them to a food processor. Pulse a few times until almost minced. The idea is to replace a ground meat kind of texture in the lasagna.
  2. Heat the olive oil in a large Dutch oven for a minute or two over medium heat. Add the mushrooms to the pot. Sauté the mushrooms for 5 minutes while stirring around.
  3. Add the onions and cook until translucent, about 5 minutes.
  4. Add the garlic and stir to combine. Cook for one minute.
  5. Mix in the balsamic and the tomato paste. Cook for two minutes.
  6. Add in all the seasonings and mix to combine.
  7. Turn the heat down to low. Add in the marinara, crushed tomatoes, water, stock, and noodles. Stir to combine. Press the noodles down into the liquid. Cover and bring to a simmer over low heat. Simmer for 30-40 minutes, until the noodles are cooked through.
  8. Add a little more stock if the soup is too thick for your liking.
  9. Remove the lid add in the spinach, basil, and parsley. Stir to combine. Cook just until the fresh greens start to wilt, about a minute or two.
  10. At this point the soup is done. You can either add the ricotta to the big pot of soup in large dollops or you can choose to wait and add it to each individual serving. Or you can dollop a little bit on top of the big pot and save some more for individual servings. I prefer the latter.
  11. Top each individual bowl of soup with a bit of shredded mozzarella and shaved parmesan and more red pepper. Serve and enjoy!
  12. When reheating, add a little bit of stock or water to each bowl because the noodles keep sucking up liquid as they cool.
  13. Recipe adapted from Carlsbad Cravings