One-Pot Vegetarian Lasagna Soup with Spinach and Mushrooms
Cozy and creamy, this one-pot vegetarian lasagna soup is loaded with spinach, mushrooms, ricotta, and parmesan. Ready in 45 minutes, it’s the ultimate weeknight dinner that tastes like comfort in a bowl
Servings: 6 servings
Ingredients
Prepare Herbed Ricotta
- 1 cup ricotta
- 1/2 cup parmesan
- 1/4 cup fresh basil chopped
- 1/3 tsp salt
- 1/4 tsp black pepper
Cook Lasagna Soup
- 2 tbsp olive oil
- 1 tsp crushed red pepper
- 1 1/4 cup onions chopped
- 5 cloves garlic chopped
- 4 ounces cremini mushrooms chopped
- 1 1/2 tsp dry basil
- 1 1/2 tsp dry oregano
- 1 tsp cumin powder
- 1/2 tsp coriander powder
- 3 tbsp tomato paste
- 28 ounces crushed tomatoes canned
- 5 cups vegetable broth
- 1/2 tsp sugar - this helps balance the flavors
- 8 lasagna noodles broken into fours
- 2.5 ounces spinach chopped
- 3 tbsp heavy cream
- 1/2 tsp garam masala
Garnish
- 1 tbsp parmesan cheese
- 1 tbsp fresh basil julienne
- 1-2 tbsp herbed ricotta
Instructions
- Make Herbed Ricotta. In a bowl, combine the ricotta, parmesan, basil, salt, and black pepper. Mix well and set aside.
- Cook the Lasagna Soup. Heat oil in a Dutch oven over medium heat, then add crushed red pepper and sauté for 30 seconds. Add the garlic and cook for another 45 seconds. Stir in the onions with a pinch of salt and cook for 3 minutes, then add the mushrooms with a little more salt and sauté for another 3 minutes.
- Mix in the tomato paste, coriander, cumin, oregano, and basil; cook for 1 minute. Pour in the crushed tomatoes and vegetable broth, stir, then cover and simmer for 5–6 minutes. Once bubbling, add the lasagna noodles (broken into fourths) and cook for 10–12 minutes until soft. Stir in the spinach and cook for 1–2 minutes until wilted. Finish with garam masala and heavy cream, then adjust salt to taste.
- Garnish. Serve hot topped with parmesan, basil, and spoonfuls of herbed ricotta.
Notes
- Prevent Mushy Noodles - Add the noodles to a gently bubbling tomato and vegetable broth. Cook for 10–12 minutes over low-medium heat until soft, not mushy or al dente.
- Flavor Properly - Follow the instructions and be sure to add all the seasonings listed. This ensures your soup is rich and flavorful, not bland.
- Salt - Don't go overboard on salt when seasoning the onions and mushrooms. Keep in mind that the crushed tomatoes, vegetable broth, ricotta, and Parmesan cheese all contain salt.
- Make it Cheesy - I prepare a blend of herb ricotta with parmesan cheese, and I also add a splash of heavy cream for extra richness. I skip the mozzarella, but you can add up to 1 cup if you like it extra cheesy.
- A touch of Sugar - Crushed tomatoes can be a bit tangy, so adding a touch of sugar helps balance the flavors beautifully. Don’t skip this step! If you're using jarred marinara, don't add sugar.
- Vegan option - Use non-dairy ricotta, parmesan, and heavy cream.
- Gluten-free option - Use gluten-free lasagna noodles.
Nutrition
Calories: 418kcal | Carbohydrates: 50g | Protein: 20g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 1422mg | Potassium: 857mg | Fiber: 6g | Sugar: 12g | Vitamin A: 2515IU | Vitamin C: 21mg | Calcium: 353mg | Iron: 4mg