This creamy mushroom lasagna soup is a warm hug in a bowl! It’s loaded with rich flavors of mushrooms, cheesy goodness, and layers that feel just like classic lasagna.
You’ll love how it warms you up, especially on chilly days. I like to sprinkle a bit of extra cheese on top before serving—it makes everything even more melty and delightful!
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing. If you’re looking for alternatives, avocado oil or butter work well, too. I prefer olive oil because it adds a nice healthy fat to the mix and enhances the flavor.
Mushrooms: Cremini or white mushrooms are perfect here, but you could also use shiitake for a more earthy flavor or even frozen mushrooms if fresh ones aren’t available. Just make sure to thaw and drain them well!
Pasta: I use rotini for its fun shape and ability to hold onto the soup, but penne or fusilli are also good choices. If you want a gluten-free version, try using gluten-free pasta—just keep an eye on the cooking time!
Ricotta Cheese: While ricotta gives a creamy texture, cottage cheese can work as a lower-fat substitute. You could also use cream cheese for an extra rich soup, but it’ll alter the taste a bit.
Heavy Cream: For a lighter option, consider using half and half or even milk. I love using heavy cream for that rich consistency, but you can adjust it to your preference!
How Do I Make the Soup Creamy Without Curdling the Cheese?
A common concern is making sure the cheese stays creamy and doesn’t clump. To achieve this, follow these steps:
- Be sure to lower the heat before adding the cheese. High heat can cause it to curdle.
- Add the cheeses gradually, stirring constantly until they melt into the soup to create that silky texture.
- If you’re worried, blend the soup slightly with an immersion blender after adding the cream for a smoother consistency.
These tips will ensure your creamy mushroom lasagna soup turns out velvety and delicious every time!
How to Make Creamy Mushroom Lasagna Soup
Ingredients You’ll Need:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz (225g) cremini or white mushrooms, sliced
- 4 cups vegetable or chicken broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme or 1 tsp fresh thyme leaves
- 8 oz rotini pasta (or other short pasta)
- 1 cup fresh spinach leaves, roughly chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream or half and half
- Salt and black pepper to taste
- Fresh thyme sprigs or chopped parsley for garnish
How Much Time Will You Need?
This creamy mushroom lasagna soup will take about 30 minutes to prepare and cook. In no time, you’ll have a delicious, comforting soup that’s perfect for any day of the week!
Step-by-Step Instructions:
1. Start with Sautéing the Base:
Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent, which should take about 4 minutes. This will give your soup a nice flavor base!
2. Add Garlic and Mushrooms:
Next, add the minced garlic and sliced mushrooms to the pot. Stir them together and cook until the mushrooms are nicely browned and most of their moisture has evaporated, which takes around 6-8 minutes. This step enhances the natural flavors!
3. Flavor It Up:
Stir in the dried oregano, basil, and thyme. Cooking these for about a minute will release their wonderful aromas and add depth to your soup.
4. Pour in the Broth:
Now, pour in the broth and bring everything to a gentle boil. This provides a rich liquid base for your soup.
5. Cook the Pasta:
Add the rotini pasta to the boiling broth and cook according to the package instructions, usually about 8-10 minutes. Keep stirring occasionally to prevent sticking!
6. Add Fresh Ingredients:
Once the pasta is cooked, reduce the heat to low. Stir in the freshly chopped spinach leaves and let them wilt in the heat—this takes about 2 minutes.
7. Create the Creamy Base:
Now it’s time for the creamy goodness! Stir in the ricotta cheese, grated Parmesan cheese, and heavy cream. Keep mixing gently until the cheeses melt and the soup becomes incredibly creamy.
8. Season to Taste:
Season your soup with salt and black pepper according to your taste preference. Taste and adjust as needed!
9. Serve and Garnish:
Ladle the warm soup into bowls and garnish with fresh thyme sprigs or chopped parsley. For an extra touch, sprinkle some more Parmesan cheese on top!
10. Enjoy Your Meal:
Serve your creamy mushroom lasagna soup hot with buttery crackers or some crusty bread on the side. Enjoy every comforting spoonful!
This recipe captures all the delicious, layered flavors of a classic lasagna in a simple, cozy soup. Perfect for any day!
Can I Use Different Types of Pasta?
Absolutely! While rotini is great for this soup, you can substitute it with any short pasta like penne, fusilli, or even gluten-free pasta. Just be sure to adjust the cooking time according to the package instructions!
Can I Make the Soup Vegetarian?
Yes, this recipe is already vegetarian if you use vegetable broth. You can also add in extra veggies like zucchini or bell peppers for added nutrition and flavor!
How Do I Store Leftover Soup?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently on the stovetop or in the microwave, stirring occasionally. You may want to add a splash of broth to thin it out as it may thicken in the fridge.
Can I Freeze This Soup?
While you can freeze the soup, it’s best to do so before adding the cream and cheeses. Freeze the soup base (without dairy) in an airtight container for up to 3 months. When you’re ready to eat, thaw and reheat, then stir in the cream and cheese to enjoy!
