Who has time to layer a lasagna on a Wednesday? I sure don’t. That’s why I created this Mushroom Spinach Lasagna Soup. It gives you all the cozy, cheesy goodness in a fraction of the time.
We’re talking about a one-pot wonder here. It’s your favorite comfort food, made fast and easy. You get a creamy, hearty soup that feels like a big hug in a bowl.
No more stressing over dinner. This recipe is your new weeknight hero. If you’re looking for more quick meal solutions, you should also try our hearty beef one-pot lasagna soup. Let’s get that flavor on the table, fast!
Recipe Overview
- Cuisine: Italian-Inspired
- Category: Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4-6
Ultimate Guide to Mushroom Spinach Lasagna Soup
This is the only guide you need for the best vegetarian lasagna soup. I’ve tested all the tricks so you don’t have to. The result is maximum flavor with minimal effort.
We use simple ingredients you probably already have. The method is straightforward and forgiving. This is a perfect recipe for beginners and busy experts alike.
Mushroom Spinach Lasagna Soup Recipe
The Simple Ingredients
PREPARATION
Notes
Enjoy your homemade Mushroom Spinach Lasagna Soup Recipe!
Nutrition Information
You get a creamy tomato broth, tender pasta, and savory mushrooms. It’s a healthy lasagna recipe that doesn’t skimp on comfort. Let’s make your next meal a breeze.
The Simple Ingredients
Don’t worry about a long shopping list. I built this recipe around pantry staples and easy-to-find veggies. You might have most of this already!
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1 (28-ounce) can crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and black pepper to taste
- 8-10 lasagna noodles, broken into pieces
- 4 cups fresh spinach
- 1/2 cup heavy cream or full-fat coconut milk
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese, plus more for serving
- Fresh basil for garnish (optional)
PREPARATION
Ready to see how fast this comes together? Follow these simple steps. I promise, it’s easier than you think. This method is perfect for those nights when you want something comforting like our light and healthy lasagna soup but with a different flavor profile.
- Grab a large pot or Dutch oven. Heat the olive oil over medium heat.
- Add the chopped onion. Cook for about 3-4 minutes, until it starts to soften.
- Throw in the garlic and sliced mushrooms. Cook for another 5-7 minutes. You want the mushrooms to be nice and brown. This step builds a deep, savory flavor.
- Pour in the crushed tomatoes and vegetable broth. Add the oregano, basil, salt, and pepper. Give it a good stir.
- Bring the soup to a gentle boil. Now, add the broken lasagna noodle pieces. Let it simmer for about 10-12 minutes. Stir occasionally so the noodles don’t stick.
- Check that the noodles are tender. Then, reduce the heat to low. Stir in the fresh spinach. It will wilt in just a minute.
- Turn off the heat. Stir in the heavy cream (or coconut milk), mozzarella, and Parmesan cheese. Keep stirring until the cheese melts into the soup, making it creamy and luxurious.
- Taste it! Adjust the salt and pepper if needed. Ladle into bowls and top with more Parmesan and fresh basil if you like. Dinner is served in just 30 minutes!
What to Serve With This Dish
This soup is a full meal on its own. But if you want to round it out, I have some quick ideas.
A simple side salad is always a win. Just toss some greens with a light vinaigrette.
Some crusty garlic bread is perfect for dipping. You can’t go wrong with that combo. It’s the ultimate comfort meal.
Make This Recipe Your Own (Quick Swaps)
This recipe is very flexible. Feel free to swap ingredients based on what’s in your fridge.
No cremini mushrooms? Use white button mushrooms or even portobellos. You can also add a pinch of red pepper flakes for a little heat.
For a dairy-free version, use full-fat coconut milk and skip the cheese. Or use your favorite plant-based shreds. It will still be delicious.
How to Store Leftovers (If You Have Any!)
This soup stores beautifully. Let it cool completely before storing.
Keep it in an airtight container in the fridge. It will stay good for up to 4 days. The noodles will soak up some broth, so you might want to add a splash of water or broth when reheating. And if you find yourself with leftover bananas, don’t forget to check out our delicious small batch banana muffins for a perfect breakfast treat!
NUTRITION INFORMATION
- Calories: ~350 per serving
- Protein: 15g
- Carbohydrates: 45g
- Fat: 12g
- Fiber: 6g
FREQUENTLY ASKED QUESTIONS
Can I use a different type of pasta?
Absolutely! Any short pasta works great. Try mafalda, rotini, or shells. The cooking time might change slightly, so just check for doneness.
Can I make this soup ahead of time?
Yes, but I suggest cooking the pasta separately. Store the soup base and cooked pasta apart. Combine them when you reheat to prevent the noodles from getting too soft.
Is it freezer-friendly?
It is, but for best results, freeze it without the dairy. Thaw in the fridge overnight, reheat, and then stir in the cream and cheese just before serving.
I hope this recipe makes your busy night so much easier. It’s a true lifesaver in my kitchen, and I know it will be in yours too.
Go make this and enjoy a stress-free dinner! I’d love to hear how it turned out for you. Let me know by leaving a comment and rating below!
