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Mushroom lasagna soup: A comforting twist on tradition!

mushroom lasagna soup
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Mushroom lasagna soup is a comforting and hearty dish that combines the flavors of traditional lasagna with the warmth of a soup, featuring rich mushrooms and creamy cheese.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 can (28 ounces) crushed tomatoes
  • 4 cups vegetable broth
  • 8 lasagna noodles, broken into pieces
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent.
  2. Add minced garlic and sliced mushrooms, cooking until mushrooms are tender.
  3. Stir in dried oregano and basil, then add crushed tomatoes and vegetable broth. Bring to a simmer.
  4. Add broken lasagna noodles and cook until tender, about 10-12 minutes.
  5. Season with salt and pepper to taste.
  6. Serve hot, topped with dollops of ricotta, shredded mozzarella, and grated Parmesan cheese.

Notes

  • Feel free to add other vegetables like spinach or zucchini for extra nutrition.
  • This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
  • For a gluten-free version, use gluten-free lasagna noodles.

Nutrition

Find it online: https://millerecipes.com/mushroom-lasagna-soup-recipe-comforting-dish/