This Creamy Mushroom Lasagna Soup is a warm hug in a bowl! It’s packed with tasty mushrooms, creamy cheese, and soft noodles that remind you of lasagna but in a soup form.
I love how comforting this soup is, especially on chilly days. And the best part? You get to slurp those cheesy noodles! Yum! Don’t forget to sprinkle some extra cheese on top! 🧀
Key Ingredients & Substitutions
Olive Oil: This brings a rich flavor to the soup. If you prefer a different taste, feel free to use butter or avocado oil instead. Butter adds a lovely creaminess!
Mushrooms: Cremini or white mushrooms work great, but you can substitute with shiitake or portobello mushrooms for more flavor. Frozen mushrooms can be an option too if fresh ones aren’t available.
Pasta: I love using rotini because the curls catch the creamy sauce. You can use any pasta you have on hand, like fusilli, or even broken standard lasagna sheets if that’s what you have.
Heavy Cream: This adds richness to the soup. If you’re looking for a lighter option, you could use half-and-half or a dairy-free cream alternative like coconut cream for a different twist.
Spinach: Fresh spinach adds color and nutrients. You can substitute it with kale or other leafy greens, or use frozen spinach if that’s what’s handy.
How Do I Get the Mushrooms to Cook Properly?
Mushrooms can be tricky if overcooked! Here’s a simple way to ensure they’re perfectly tender:
- Start on medium heat to bring out moisture but don’t rush. Stir occasionally.
- Cook them for about 8 minutes until they shrink and release their liquid. This creates a deep, rich flavor!
- Make sure to season them while cooking to enhance their taste. Salt helps draw out moisture.
Taking your time with the mushrooms really makes a difference in the flavor of the soup!
How to Make Creamy Mushroom Lasagna Soup
Ingredients You’ll Need:
For the Soup Base:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 10 oz (about 300 g) cremini or white mushrooms, sliced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the Broth:
- 4 cups vegetable broth
- 1 cup water
For the Creamy Finish:
- 1 cup heavy cream
- 6 oz (170 g) rotini pasta (or broken lasagna noodles)
- 2 cups fresh spinach, roughly chopped
- ½ cup grated Parmesan cheese (plus extra for garnish)
- 1 teaspoon fresh thyme leaves (optional)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious soup takes around 15 minutes of prep time and about 30 minutes of cooking time, making a total of about 45 minutes. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the finely chopped onion and sauté until it’s translucent, which takes about 4-5 minutes. Then, stir in the minced garlic and cook for an additional minute. Make sure not to let the garlic burn—it should smell wonderful!
2. Cook the Mushrooms:
Add the sliced mushrooms, dried basil, dried oregano, thyme (if using), and season with salt and pepper to your liking. Continue to cook until the mushrooms are softened and release their moisture, about 8 minutes. Stir occasionally to ensure they cook evenly.
3. Add Broth and Pasta:
Pour in the vegetable broth and water. Bring this mixture to a simmer. Once it’s bubbling gently, add the rotini pasta (or broken lasagna noodles) and cook according to the package instructions, usually around 8-10 minutes, until tender but still al dente. Stir the soup occasionally during this time.
4. Stir in Cream and Spinach:
Once the pasta is cooked, reduce the heat to low. Pour in the heavy cream, then add the fresh spinach and grated Parmesan cheese. Stir everything together until the cheese melts and the spinach wilts down. It should look creamy and inviting!
5. Taste and Adjust:
Now’s your chance! Give the soup a taste and adjust the seasoning with more salt and pepper if needed. We want it to be just right!
6. Serve and Enjoy:
ladle the soup into bowls, and don’t be shy with the garnishes—sprinkle extra Parmesan cheese on top and add some fresh parsley for color. This soup pairs beautifully with crusty bread for dipping as you enjoy each comforting bite!
This Creamy Mushroom Lasagna Soup is not just delicious; it’s a cozy bowl of happiness that encapsulates the flavors of lasagna. You’re going to love it!
Can I Use Different Types of Mushrooms?
Absolutely! While cremini and white mushrooms are great choices, you can also experiment with shiitake or portobello mushrooms for a richer flavor. Feel free to mix different types for an interesting twist!
Can I Make This Soup Ahead of Time?
Yes, you can prepare the soup ahead of time! Cook it up to the point of adding the cream and spinach, then let it cool and store it in the fridge for up to 2 days. When you’re ready to enjoy, just reheat and stir in the cream and spinach just before serving!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to reheat, you can do so on the stove over low heat or in the microwave, stirring occasionally to ensure even warming.
What Can I Serve With This Soup?
This soup is delicious on its own, but it pairs wonderfully with crusty bread or a side salad. You can also serve it with garlic bread to make it an even heartier meal!