This creamy mushroom lasagna soup is a cozy hug in a bowl! With rich flavors, tender pasta, and lots of mushrooms, it’s like lasagna but in a soup form—delicious and comforting!
Honestly, who would have thought slurping lasagna could be this fun? I love adding a sprinkle of cheese on top; it makes everything extra gooey. Perfect for chilly days! 🥄
Key Ingredients & Substitutions
Olive Oil: This is the base for sautéing vegetables. You can substitute it with canola oil, avocado oil, or even butter for a richer flavor.
Mushrooms: Cremini mushrooms add a rich taste; however, white button mushrooms work fine too. For a deeper flavor, try using shiitake or portobello mushrooms. If you have a mushroom allergy, you can use zucchini or eggplant instead.
Pasta: Radiatori gives a fun shape and holds the soup well, but rotini, fusilli, or even broken lasagna noodles are great alternatives. If you’re gluten-free, try using gluten-free pasta or a bean-based pasta.
Cheeses: The ricotta provides creaminess, while Parmesan adds depth. If you’d like to lighten it up, opt for cottage cheese or omit it altogether. You can also use vegan cheese for a dairy-free option.
Spinach: Fresh spinach quickly wilts and adds nutrients. If you don’t have fresh spinach, use kale or even frozen spinach, just thaw and drain it first.
How Do You Ensure the Soup Stays Creamy Without Curdling?
Mixing in your cheese and cream at a low temperature is crucial. Here’s how to keep it creamy:
- Prepare the cheese mixture separately. Combine ricotta, Parmesan, and heavy cream until smooth.
- When adding it to the soup, turn the heat down to low. This prevents boiling, which can cause curdling.
- Stir gently as you add the cheese mixture so it blends evenly into the soup.
- If it’s too thick, add a bit more broth or water until you have your desired consistency.
By following these steps, you’ll enjoy a smooth, creamy soup every time!
Creamy Mushroom Lasagna Soup
Ingredients You’ll Need:
For the Soup:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 16 oz (450 g) cremini or white mushrooms, sliced
- 4 cups vegetable broth (or chicken broth)
- 1 1/2 cups water
- 1 tsp dried thyme (or 2 tsp fresh thyme leaves, chopped)
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 8 oz radiatori or rotini pasta
- 1 cup fresh spinach, roughly chopped
For the Cheese Mixture:
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
For Seasoning:
- Salt and black pepper, to taste
- Fresh thyme or parsley, for garnish
How Much Time Will You Need?
This soup takes about 15 minutes of prep time and an additional 20 minutes of cooking, totaling around 35 minutes from start to finish. The result is a cozy bowl of creamy, comforting goodness that’s perfect for any day!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Begin by heating the olive oil in a large pot or Dutch oven over medium heat. Once hot, add the finely chopped onion and sauté until it turns translucent, which should take about 3-4 minutes. This will create a flavorful base for your soup!
2. Cook the Mushrooms:
Next, toss in the minced garlic and sliced mushrooms. Cook these together, stirring occasionally, until the mushrooms are nicely browned and have released their moisture, about 8-10 minutes. The aroma will be amazing!
3. Prepare the Soup Base:
Pour in both the vegetable (or chicken) broth and water. Then, add the dried thyme, dried oregano, and optional red pepper flakes. Stir everything together and bring the mixture to a boil. This is where the flavors really start to blend!
4. Add the Pasta:
Once boiling, add in the pasta. Cook according to the package directions, usually around 8-10 minutes, until it’s al dente. Keep an eye on it to avoid overcooking!
5. Stir in Spinach:
Lower the heat to a gentle simmer and stir in the fresh spinach. Let it cook for just a minute or two until the spinach wilts down into the soup. This adds a beautiful color and freshness!
6. Mix the Cheese:
While the soup simmers, whisk together the ricotta cheese, Parmesan cheese, and heavy cream in a separate bowl until you achieve a smooth consistency. This will add the creamy lasagna-like texture!
7. Combine and Heat:
Slowly pour the cheese mixture into the soup, stirring gently. Allow it to heat through without bringing the soup to a boil to prevent curdling. This is what makes your soup rich and creamy!
8. Season to Perfection:
Season your soup with salt and freshly ground black pepper to taste. Give it a good stir and check the flavor. You want it to be just right!
9. Serve and Enjoy:
Finally, ladle the soup into bowls and garnish with additional Parmesan cheese and fresh thyme or parsley. Serve hot, alongside some crusty bread for dipping. Enjoy every cozy spoonful!
This creamy mushroom lasagna soup is the ultimate comfort food, merging hearty mushrooms, creamy cheese, and pasta flavors into every delicious bite!
Can I Use Different Types of Pasta in This Soup?
Absolutely! While radiatori and rotini are great choices, you can use any short pasta like fusilli, gemelli, or even broken lasagna sheets. Just adjust the cooking time according to the package instructions for the pasta you choose!
How Can I Make This Soup Vegetarian or Vegan?
This soup is already vegetarian if you use vegetable broth, but to make it vegan, simply substitute ricotta and heavy cream with plant-based options like cashew cream or silken tofu blended until smooth. Nutritional yeast can also add a cheesy flavor!
What Should I Do with Leftover Soup?
Store leftover soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of broth or water if it thickens too much. Avoid boiling to keep it creamy!
Can I Freeze This Soup?
Yes, you can freeze the soup! Let it cool completely, then transfer it to freezer-safe containers. It will keep for about 2-3 months. When you’re ready to enjoy it, thaw it overnight in the fridge and reheat gently on the stove.
