This creamy mushroom lasagna soup is a warm hug in a bowl! It’s loaded with rich flavors and has tender pasta, delicious mushrooms, and a cheesy touch that makes it special.
Who wouldn’t love soup that tastes like lasagna? I especially enjoy it with some crusty bread for dipping. It’s like a cozy dinner party right in your kitchen! 😊
Key Ingredients & Substitutions
Olive Oil: This adds great flavor to the dish. If you’re out of olive oil, you could use vegetable oil, canola oil, or even butter for a richer taste.
Mushrooms: Cremini mushrooms are perfect for this recipe. If you’re looking for a milder flavor, you can use button mushrooms instead. For a twist, consider adding shiitake or portobello mushrooms.
Heavy Cream: Heavy cream gives the soup its rich consistency. If you want a lighter version, you could substitute half-and-half or even coconut milk for a dairy-free option.
Ricotta Cheese: This adds creaminess. If you’re looking for a lighter choice, cottage cheese works well as a substitute, though it will have a different texture.
Rotini Pasta: While rotini holds the sauce well, you can substitute it with any short pasta like penne, fusilli, or even zoodles (zucchini noodles) for a low-carb option!
How Do I Ensure My Mushrooms are Perfectly Cooked?
Getting mushrooms right is key to this soup. Start by making sure they’re sliced evenly so they cook at the same rate. In a hot pan, add them to the oil after the onions are soft. Let them sit a bit before stirring to get that nice browning.
- Cook over medium heat and avoid overcrowding the pan, which can cause them to steam instead of brown.
- Stir occasionally and be patient! Aim for about 7-8 minutes until they’re nicely golden.
Following these tips will give you beautifully cooked mushrooms that enhance the flavor of your soup and provide a lovely texture!
Creamy Mushroom Lasagna Soup
Ingredients You’ll Need:
For the Soup Base:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 10 ounces (about 3 cups) cremini mushrooms, sliced
- 4 cups vegetable or chicken broth
- 1 cup water
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
For the Creamy Layer:
- 1 cup heavy cream
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese, plus more for garnish
For the Pasta and Greens:
- 4 ounces rotini pasta (about 1 cup dry)
- 2 cups fresh baby spinach
- Fresh thyme sprigs or chopped fresh thyme for garnish (optional)
How Much Time Will You Need?
This delightful soup will take about 15 minutes for prep and around 20-25 minutes for cooking, totaling approximately 40 minutes. It’s quick and perfect for a weekday 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 sauté until it becomes soft and translucent, which should take about 4-5 minutes. Once the onion is ready, add in the minced garlic.
2. Cook the Mushrooms:
Add the sliced cremini mushrooms to the pot. Cook them, stirring occasionally, until they release their moisture and start to brown, which will take about 7-8 minutes. This step is key for building a deep flavor!
3. Combine the Broth and Spices:
Pour in the vegetable or chicken broth along with the cup of water. Add the dried oregano, dried basil, and crushed red pepper flakes (if you like a little heat). Season with salt and pepper. Stir everything together and bring the mixture to a gentle boil.
4. Cook the Pasta:
Once the mixture is boiling, add the dry rotini pasta. Reduce the heat to a simmer and let it cook for about 10 minutes until the pasta is al dente.
5. Create the Creamy Mixture:
While the pasta is cooking, take a separate bowl and whisk together the heavy cream, ricotta cheese, and the grated Parmesan cheese until everything is well blended and creamy.
6. Combine Everything Together:
As soon as the pasta is cooked to your liking, gently stir the creamy cheese mixture into the soup. Mix well to combine and let it heat through for 2-3 minutes. Just remember to avoid boiling this mixture to prevent it from curdling.
7. Add the Spinach:
Take the fresh baby spinach and stir it into the soup, allowing it to wilt down for about 1-2 minutes. It will add a lovely color and freshness to your dish!
8. Taste and Adjust:
Give your soup a taste! You can add more salt and pepper to your preference for flavor.
9. Serve and Enjoy:
Serve the soup hot in bowls, garnished with extra Parmesan cheese and fresh thyme if you’d like. Enjoy every comforting spoonful of this creamy delight!
Now sit back, relax, and relish in the deliciousness of your homemade Creamy Mushroom Lasagna Soup! 🥣
Can I Use Different Types of Pasta in This Soup?
Absolutely! While rotini works well because it holds the sauce nicely, you can substitute it with any short pasta such as penne, shells, or even fusilli. For a gluten-free option, choose gluten-free pasta shaped to your liking!
Can I Make This Soup Ahead of Time?
Yes, this soup can be made ahead! Prepare the soup up to the point of adding the spinach and creamy mixture, then refrigerate it for up to 2 days. When you’re ready to eat, reheat gently on the stove and stir in the cream and spinach just before serving.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove over low heat, adding a touch of water or broth if it’s too thick.
Can I Add Other Vegetables to This Recipe?
Definitely! Feel free to add other vegetables like bell peppers, zucchini, or even kale for additional nutrients and flavor. Just sauté them with the onions and garlic before adding the mushrooms for the best results!