You want lasagna. The cozy, cheesy, soul-warming kind.
But you do not want to spend your whole evening layering noodles. I get it. We’re all busy.
That’s why this Mushroom Spinach Lasagna Soup is our weeknight superhero. It gives you every single flavor of the classic bake. But it’s ready in one pot in about 30 minutes. No fuss. All the comfort. If you love the combination of spinach and mushrooms, you should also try this simple spinach mushroom pasta.
Let’s turn that craving into dinner. Fast.
Recipe Overview
- Cuisine: Italian-Inspired
- Category: Soup, Main Dish
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 6
Ultimate Guide to Mushroom Spinach Lasagna Soup
This isn’t just another soup recipe. This is your secret weapon.
We keep the deep, savory flavor of a long-simmered ragu. But we use a brilliant shortcut. We break the lasagna noodles right into the broth. They cook in all that deliciousness.
You get creamy ricotta dollops, melted mozzarella, and hearty veggies in every spoonful. It’s a complete, satisfying meal. And it dirties just one pot. I call that a major win.
The Simple Ingredients
This is where the magic starts. Check your pantry. You probably have most of this already.
Mushroom Spinach Lasagna Soup Recipe
The Simple Ingredients
Let’s Get Cooking! (The Step-by-Step)
Notes
Enjoy your homemade Mushroom Spinach Lasagna Soup Recipe!
Nutrition Information
- 1 tbsp olive oil
- 1 yellow onion, diced
- 8 oz cremini or white mushrooms, sliced
- 4 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional for heat)
- 1 (28-oz) can crushed tomatoes
- 6 cups vegetable broth
- 10-12 regular lasagna noodles, broken into pieces
- 5 oz fresh baby spinach
- 1/2 cup heavy cream or full-fat coconut milk for dairy-free
- Salt and black pepper to taste
For the Cheesy Topping:
- 1 cup whole milk ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Fresh basil or parsley for garnish
Let’s Get Cooking! (The Step-by-Step)
Grab your big soup pot or Dutch oven. Let’s fire it up. This process is incredibly straightforward.
- Heat the olive oil in your pot over medium-high heat. Add the diced onion and sliced mushrooms. Cook for 6-8 minutes, until they’re soft and browned.
- Add the minced garlic, tomato paste, oregano, and red pepper flakes. Stir and cook for 1 minute until it smells amazing.
- Pour in the crushed tomatoes and vegetable broth. Give it a good stir and bring it to a simmer.
- Once simmering, add your broken lasagna noodle pieces. Stir them in. Let the soup cook for about 12-15 minutes, stirring sometimes, until the noodles are tender.
- Turn the heat down to low. Stir in the fresh spinach and heavy cream. The spinach will wilt in seconds. Season the soup well with salt and pepper.
- Now, mix the ricotta and Parmesan together in a small bowl for your topping.
- Ladle the hot soup into bowls. Top each with a big dollop of the ricotta mix. Sprinkle generously with shredded mozzarella. The heat from the soup will melt it perfectly.
- Garnish with fresh herbs if you have them. Dig in immediately!
What to Serve With This Dish
This soup is a full meal. But a little something on the side never hurts.
Keep it simple. A quick green salad with Italian dressing is perfect. So is a slice of crusty garlic bread for dipping. For another incredibly easy, hands-off soup that delivers classic lasagna flavor, check out this crockpot lasagna soup.
Need something even faster? Grab a bag of pre-washed salad greens. Dinner is done.
Make This Recipe Your Own (Quick Swaps)
Make this work for you. Use what you have.
No fresh mushrooms? A jar of sliced ones works in a pinch. Want more protein? Stir in a can of drained white beans or red lentils with the broth.
For a dairy-free version, skip the cheeses. Use that coconut cream. Then add a spoonful of vegan pesto on top for big flavor.
How to Store Leftovers (If You Have Any!)
This soup saves like a dream. Let it cool completely.
Store it in an airtight container in the fridge for up to 4 days. The noodles will soak up broth, so you may need to add a splash of water or broth when reheating.
You can also freeze it for up to 3 months. Thaw in the fridge overnight before warming on the stove.
NUTRITION INFORMATION
- Calories: ~420
- Carbohydrates: 48g
- Protein: 18g
- Fat: 18g
- Saturated Fat: 9g
- Fiber: 5g
- Sugar: 8g
*This is an estimate per serving, using the ingredients listed.
FREQUENTLY ASKED QUESTIONS
Can I use no-boil lasagna noodles?
Yes! They work great. Just break them up and add them as directed. They might need a minute or two less cooking time.
My soup got too thick overnight. Help!
No problem! The noodles drink the broth. Just add a little water or extra vegetable broth when you reheat it. Stir until it’s your perfect soup consistency again.
Can I make this in a slow cooker?
Absolutely. Sauté the veggies first for best flavor. Then add everything except the spinach, cream, and cheeses to the pot. Cook on Low for 4-5 hours. Stir in the last ingredients right before serving.
See? I told you we could get lasagna on the table fast. This soup is your proof.
It’s creamy, hearty, and packed with all the good stuff. You get that cozy dinner feeling without the long cleanup. That’s what I call a smart cook’s victory. And if you’re looking for a delicious lasagna soup that fits a gluten-free diet, you’ll love this cozy gluten-free lasagna soup.
Go make this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!