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Notes
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!
Ingredients
Scale
- 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
Instructions
- Heat a large pot over medium heat.
- Add olive oil, garlic, onion and mushrooms. Cook, stirring occasionally, until onions and mushrooms have softened, 4-5 minutes.
- 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.
- Add lasagna noodles and cook, stirring often, until softened, about 15 minutes. Remove from heat and remove bay leaf.
- Stir in the heavy cream and spinach until wilted, 2-3 minutes.
- Divide between bowls and top with a dollop of ricotta and a sprinkle of mozzarella.
Notes
[1] U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
[2] https://www.fda.gov/food/food-labeling-nutrition/nutrition-information-raw-vegetables
Recipe courtesy of Emily Weeks, RDN, LD.
[1] U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
[2] https://www.fda.gov/food/food-labeling-nutrition/nutrition-information-raw-vegetables
Recipe courtesy of Emily Weeks, RDN, LD.
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Reviews (1)
Lasagna in soup form! This recipe is really delicious, and one that is in my regular rotation of soup night picks. It’s great for that partial box of lasagna noodles you’ve been hanging onto, too. Using pre-sliced mushrooms also makes this really easy.