This creamy mushroom lasagna soup is like a warm hug in a bowl. It combines tender pasta with rich mushrooms and a smooth, cheesy broth that will make you smile.
Be ready for some cozy vibes! I love topping it with a sprinkle of parsley and a bit more cheese. It’s a fun twist on lasagna that the whole family will enjoy! 🍄❤️
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing onions and mushrooms, but you can swap it with butter for a richer flavor. If you’re looking for a healthier option, avocado oil also works well.
Mushrooms: I recommend cremini for their deep flavor. However, you could also use button mushrooms or even shiitake for a more exotic taste. If mushrooms aren’t your thing, try zucchini or spinach instead!
Lasagna Noodles: Breaking them up into smaller pieces is perfect for this soup. You can replace them with any pasta like fusilli or penne if you prefer. Gluten-free pasta is also a good substitute for those with dietary restrictions.
Cheeses: Ricotta and mozzarella give this soup creaminess. If you’re out of ricotta, cottage cheese can be a nice alternative. For a non-dairy option, cashew cream works well!
How Do You Make the Soup Creamy Without Overcooking?
Getting that rich, creamy texture is all about adding the milk and cheese at the right time. After cooking the noodles, lower the heat before stirring in the milk or half-and-half. This helps retain creaminess without curdling.
- Make sure the soup is warm but not boiling when you add the dairy.
- Gradually mix in the ricotta, mozzarella, and Parmesan, stirring until melted.
- Always taste your soup and adjust the seasoning to enhance the flavors!
How to Make Creamy Mushroom Lasagna Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3-4 cloves garlic, minced
- 16 ounces cremini or white mushrooms, sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
- Salt and pepper, to taste
- 1/4 cup all-purpose flour
- 6 cups vegetable broth or chicken broth
- 1 cup whole milk or half-and-half
- 8 ounces lasagna noodles, broken into 1-2 inch pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh thyme or parsley, chopped, for garnish
How Much Time Will You Need?
This creamy mushroom lasagna soup will take about 15-20 minutes of prep time and 30 minutes of cooking time, making it ready in about 45-50 minutes total. Perfect for a comforting weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
First, heat the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion and cook it until it’s softened, about 4-5 minutes. Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms release their liquid and begin to brown, which should take about 7-10 minutes.
2. Season the Mushrooms:
Next, stir in the dried oregano, thyme, salt, and pepper. This will add wonderful flavor to the mushroom mixture. You want the herbs to bloom a little with the heat!
3. Add the Flour:
Sprinkle the flour over the mushroom mixture and stir well to coat all of the mushrooms evenly. Cook this for 1-2 minutes; this step helps to remove the raw flour taste.
4. Create the Soup Base:
Slowly pour in the vegetable or chicken broth while stirring constantly to avoid lumps. Bring the mixture to a boil and then reduce the heat to a simmer.
5. Cook the Noodles:
Add the broken lasagna noodles to the pot. Cook until the noodles are tender, which should take about 8-10 minutes. Remember to stir occasionally to prevent sticking!
6. Cream it Up:
Lower the heat and stir in the whole milk or half-and-half to make the soup creamy. Heat just until it’s warm—be careful not to let it boil at this point!
7. Add the Cheeses:
Next, stir in the ricotta, mozzarella, and Parmesan cheeses until they’re melted and the soup is nice and smooth. This is where all the creaminess comes from!
8. Final Touches:
Taste the soup and adjust the seasoning with more salt and pepper if needed. Once everything is flavorful, ladle the soup into bowls.
9. Garnish and Serve:
Garnish with fresh thyme or parsley for a pop of color and freshness. Serve hot with garlic bread or crusty baguette slices for that perfect comforting meal!
Can I Use Other Types of Pasta?
Absolutely! While lasagna noodles are traditional, you can substitute them with any short pasta like fusilli or penne. Just make sure to adjust the cooking time according to the pasta you choose.
How Can I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove over low heat or use the microwave, adding a splash of broth or milk if needed to restore creaminess.
Can I Make This Soup Vegetarian?
This soup is already vegetarian when made with vegetable broth! Just ensure the cheese you use is rennet-free for a fully vegetarian meal.
What Can I Substitute for Ricotta Cheese?
If you’re out of ricotta, cottage cheese makes a great alternative, or you can use cream cheese for a richer flavor. For a dairy-free option, try cashew cream.
