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My New Section
Creamy Spinach, Mushroom & Lasagna Soup
Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Yield: 4 servings
DESCRIPTION
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
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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 anbottom of page