Creamy Mushroom Lasagna Soup

Key Ingredients & Substitutions

Olive Oil: This is great for sautéing veggies. Feel free to use butter for a richer flavor, or avocado oil for a higher smoke point.

Mushrooms: Cremini or button mushrooms work best. If you prefer something different, try shiitake or portobello mushrooms for a more intense flavor.

Broth: Vegetable or chicken broth adds depth. If you have homemade broth, use that! For a low-sodium option, look for store-bought versions.

Lasagna Noodles: I love using lasagna noodles, but broken spaghetti or other pasta shapes work too. Just adjust cooking times as needed.

Cheese: The combination of Parmesan and mozzarella creates a creamy texture. If you want a stronger taste, add a bit of aged cheddar or Gruyère!

What’s the Best Way to Sauté Mushrooms for Flavor?

Sautéing mushrooms properly is key to bringing out their rich flavor. Here’s how to do it just right:

• Use medium heat to avoid burning. Too high, and you’ll get tough mushrooms.
• Make sure the mushrooms have space in the pan. If crowded, they’ll steam instead of sauté.
• Don’t rush—let them cook until they’re golden brown and their moisture has evaporated, around 7-8 minutes.

This enhances their earthy flavor, making your soup even tastier!

How Can You Achieve a Creamy Texture in the Soup?

To get that delightful creaminess, follow these steps:

• Stir in the cream or milk gradually while lowering the heat to prevent curdling.
• Using freshly grated cheese contributes to a smoother blend compared to pre-shredded cheese.
• Mix well to integrate the cheeses fully, creating that luxurious, creamy consistency.

These tips will help you master the creamy texture in your soup!

Creamy Mushroom Lasagna Soup

Ingredients You’ll Need:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 10 oz (about 280 g) sliced mushrooms (cremini or button mushrooms)
• 4 cups vegetable broth or chicken broth
• 2 cups whole milk or heavy cream
• 6 oz lasagna noodles, broken into bite-sized pieces or mafaldine pasta if available
• 2 cups fresh spinach, roughly chopped
• ½ teaspoon dried thyme or 1 tsp fresh thyme leaves
• ½ cup grated Parmesan cheese, plus extra for garnish
• 1 cup shredded mozzarella cheese
• Salt and freshly ground black pepper, to taste
• Fresh parsley or thyme sprigs for garnish (optional)

How Much Time Will You Need?

This creamy mushroom lasagna soup takes about 15 minutes for preparation and approximately 20 minutes for cooking. In total, you’ll spend around 35 minutes creating this comforting dish—perfect for a weeknight dinner or a cozy weekend meal!

Step-by-Step Instructions:

1. Sauté the Aromatics:

Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and cook until it’s softened and translucent, which should take about 3-4 minutes. The smell will be wonderful as the onion gets fragrant!

2. Add the Garlic:

Next, toss in the minced garlic and cook for another 30 seconds. Be careful not to burn it because burnt garlic can turn bitter.

3. Cook the Mushrooms:

Now, add the sliced mushrooms and thyme into the pot. Sauté them until they are golden brown and most of their liquid has evaporated, which usually takes around 7-8 minutes. This step builds lots of flavor!

4. Add the Broth and Pasta:

Pour in the broth and bring it to a boil. Once it’s bubbling, add the broken lasagna noodles or mafaldine pasta. Reduce the heat to a simmer and cook until the pasta is tender, approximately 8-10 minutes. Stir occasionally to keep the pasta from sticking together.

5. Add Cream and Spinach:

Lower the heat slightly and stir in the milk or heavy cream. Then, add the chopped spinach and cook just until it wilts, around 2 minutes. This will brighten up the soup!

6. Melt In The Cheese:

Now for the delicious part—stir in the grated Parmesan and shredded mozzarella cheese until melted and the soup becomes creamy. Taste it and season with salt and freshly ground black pepper as needed.

7. Serve and Enjoy:

Dish up the soup hot, and don’t forget to garnish it with extra Parmesan cheese and fresh thyme or parsley if you like. It’s so cozy and delicious!

This soup captures the flavors of mushroom lasagna in a creamy, comforting broth, with tender pasta and fresh greens. Enjoy!

Can I Use Different Pasta in This Soup?

Absolutely! If you don’t have lasagna noodles or mafaldine pasta, any short pasta will work well. Options like fusilli, penne, or shells can create a delightful texture in the soup.

Can I Make This Soup Vegetarian?

Yes! This soup is already vegetarian if you use vegetable broth instead of chicken broth. It’s a hearty, meat-free option that still provides great flavor and satisfaction.

How Do I Store Leftovers?

Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream for creaminess.

What Can I Add for Extra Flavor?

For an extra burst of flavor, consider adding a splash of white wine when sautéing the mushrooms, or finish with a drizzle of balsamic vinegar or a squeeze of lemon juice before serving!