This creamy mushroom lasagna soup brings all the goodness of lasagna but in a cozy bowl! With tender noodles, mushrooms, and a rich cheese blend, it’s super comforting.
If you find yourself craving lasagna but don’t want the fuss, this soup is your new best friend! I love how easy it is to make—just stir it all together and enjoy every cheesy spoonful!
Key Ingredients & Substitutions
Olive Oil: I find olive oil adds great flavor, but you can use butter for a richer taste. Canola or vegetable oil works too if that’s what you have on hand.
Onion: Use a yellow onion for sweetness. If you’re in a pinch, shallots or even green onions can substitute, adding a milder flavor.
Mushrooms: Cremini mushrooms are my favorite for their depth of flavor, but if you can only find white mushrooms, they’re just fine too. You can also try a mix of mushrooms like shiitake for variety.
Pasta: I love using rotini because it catches the creamy sauce well. If you’re gluten-free, any gluten-free pasta can do the trick. Or, try using zucchini noodles for a lighter option!
Cheeses: Ricotta and Parmesan add richness; however, you can use cottage cheese if you’re looking for a lower-fat option. A vegan cheese can work too for a dairy-free version.
How Can I Avoid Overcooking the Pasta?
One concern with soups is overcooked pasta. To avoid this, I recommend cooking the pasta separately. Here’s how:
- Cook the pasta in salted boiling water until al dente, about 2 minutes less than the package instructions.
- Drain the pasta and rinse it with cold water to stop the cooking process.
- Add the cooked pasta to the soup just before serving.
- This way, the pasta stays firm and adds great texture without turning mushy.
Trust me, this small step makes a big difference in keeping your soup delicious!
Creamy Mushroom Lasagna Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 12 oz cremini or white mushrooms, sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 4 cups vegetable or chicken broth
- 1 cup half-and-half or heavy cream
- 8 oz rotini pasta (or other small pasta)
- 1 cup fresh spinach, roughly chopped
- 1/2 cup ricotta cheese
- 1/2 cup grated Parmesan cheese, plus more for garnish
- Fresh parsley or basil, chopped for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 15-20 minutes for cooking. You’ll be enjoying your delicious creamy mushroom lasagna soup in just about 30-35 minutes!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it’s soft and translucent, which should take about 5 minutes. This step fills your kitchen with a wonderful aroma!
2. Cook the Mushrooms:
Stir in the minced garlic and sliced mushrooms into the pot. Cook them together, stirring occasionally, until the mushrooms release their moisture and become nice and tender, about 7-8 minutes.
3. Add the Spices:
Now, add the dried oregano, dried basil, red pepper flakes (if you like a little heat), salt, and black pepper. Give it a good stir and let it cook for another minute so those spices can become fragrant.
4. Pour in the Broth:
Next, pour in the vegetable or chicken broth and bring the whole mixture to a boil. This is where the magic starts to happen!
5. Cook the Pasta:
Once boiling, add the rotini pasta. Cook according to package instructions, usually about 8 minutes, until the pasta is al dente. Don’t forget to stir occasionally so nothing sticks.
6. Make it Creamy:
Reduce the heat to low and gently stir in the half-and-half or cream, chopped spinach, ricotta, and Parmesan cheese. Mix it all together until the cheeses melt and the soup is nice and creamy.
7. Taste and Adjust:
Before serving, taste the soup and adjust the seasoning with additional salt and pepper if needed. Remember, you can customize it to your liking!
8. Serve with Love:
Ladle the soup into bowls and top with extra grated Parmesan and fresh herbs for a lovely finish. Serve warm with some crusty bread or garlic bread on the side for a delightful meal!
Enjoy your cozy, cheesy, and comforting Creamy Mushroom Lasagna Soup!
Can I Use Different Types of Pasta?
Absolutely! While rotini works great, you can use any small pasta like penne, fusilli, or even gluten-free pasta. Just make sure to adjust the cooking time according to the pasta you’re using.
Can I Make This Soup Dairy-Free?
Yes! To make this soup dairy-free, swap the half-and-half for coconut milk or a dairy-free cream alternative. You can also use a non-dairy ricotta or vegan cheese for the cheese components.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over low heat, adding a splash of broth or water if the soup thickens too much.
What Other Vegetables Can I Add?
You can easily customize this soup! Try adding diced carrots, zucchini, or bell peppers. Just sauté them with the onions at the start so they soften and release their flavors into the soup.