Lasagna Soup Recipe with Mushrooms

Lasagna Soup Recipe with Mushrooms ~ slow cooker OR 30 minute meal with fresh mushrooms and spinach in a rich tomato broth topped with mozzarella + ricotta.

Dinner | November 23, 2018 | By

Lasagna Soup Recipe with Mushrooms made in the slow cooker or on the stop in just 30 minutes. Fresh sliced mushrooms and spinach in a rich, tomato broth with ground beef topped with mozzarella and ricotta.

Ah Thanksgiving ~ my favorite holiday probably because it’s the best eating gathering all year. By now it’s behind us but with just weeks before the next holiday, maybe you’re looking for a few simple weeknight recipes that everyone will enjoy (sans the picky toddlers).  

This Lasagna Soup Recipe is as comforting as its layered counterpart, but as an added bonus you can make it in just 30 minutes on top of the stove or just add the ingredients to your slow cooker and let it do the heavy lifting.

Lasagna Soup Recipe with Mushrooms ~ slow cooker OR 30 minute meal with fresh mushrooms and spinach in a rich tomato broth topped with mozzarella + ricotta.

The broth is boldly rich on its own but for more flavor I’ve added mushrooms and vitamin enhanced fresh spinach they won’t even know is in there. It’s balanced with bite size lasagna noodles plus seasoned ground beef and practically guaranteed to have everyone asking for seconds.

It’s not lasagna in any form without cheese so there’s a fistful of mozzarella in the broth. At the table, I top each bowl with a little more mozzarella and a hefty dollop of a ricotta, parmesan, basil blend. 

Lasagna Soup Recipe with Mushrooms ~ slow cooker OR 30 minute meal with fresh mushrooms and spinach in a rich tomato broth topped with mozzarella + ricotta.

Lasagna Soup Recipe Ingredients:

  • olive oil
  • fresh mushrooms 
  • onion 
  • garlic powder
  • tomato paste
  • lean ground beef
  • salt and pepper
  • tomato puree
  • crushed tomatoes
  • Italian seasoning (dry)
  • chicken stock
  • fresh spinach
  • mozzarella shredded 
  • fresh parsley
  • Ricotta Topping:
  • parmesan cheese
  • ricotta cheese
  • basil 

I’ve made this Lasagna Soup using both cooking methods and it’s really good both ways. Comforting, hearty and delicious without all the labor of a pan of lasagna. A nice bakery bread or some crunchy breadsticks and dinner’s ready. 

Lasagna Soup Recipe with Mushrooms ~ slow cooker OR 30 minute meal with fresh mushrooms and spinach in a rich tomato broth topped with mozzarella + ricotta.

To get this soup on the table in just 30, gather, chop and slice all the ingredients before you begin cooking. This helps the cooking process go more smoothly and efficiently.

The instructions for both methods are in the recipe card below.

Enjoy!

Lasagna Soup Recipe with Mushrooms ~ slow cooker OR 30 minute meal with fresh mushrooms and spinach in a rich tomato broth topped with mozzarella + ricotta.

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5 from 1 vote
1 pound lean ground beef
Lasagna Soup Recipe with Mushrooms
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Easy, delicious cheesy Lasagna Soup with fresh mushrooms and spinach. Make in the slow cooker OR on the stove top in just 30 minutes. 

Course: Main Course, Soup
Cuisine: Italian
Keyword: easy lasagna soup
Servings: 4
: A Gouda Life
Ingredients
Ingredients:
  • 2 tablespoons olive oil
  • 3 cups fresh mushrooms sliced
  • 1 small onion chopped
  • 4 tablespoons tomato paste
  • 1 pound lean ground beef
  • 3/4 teaspoon garlic powder
  • salt and pepper to taste
  • 28 ounces tomato puree
  • 15 ounces crushed tomatoes
  • 2 1/2 cups chicken stock
  • 1 1/2 teaspoons Italian seasoning dry
  • 8 sheets lasagna curly style (broken into bite size pieces)
  • 5 ounces fresh spinach rough stems removed and rough chopped
  • 2 cups mozzarella shredded divided
  • 3 tablespoons fresh parsley finely chopped
Ricotta Topping:
  • 8 ounces ricotta
  • 1/3 cup parmesan cheese grated
  • 3 tablespoons basil finely chopped
Instructions
SLOW COOKER METHOD
  1.  Add the oil to a large skillet over medium high heat then drop in the mushrooms and onions. Cook 3-4 minutes as they start to brown then season with salt and pepper. 

  2. Fold in the tomato paste and cook 1-2 minutes then add the beef, season with salt, pepper and garlic powder breaking it up with a wooden spoon until it's browned (5-7 minutes). 

  3. Transfer the beef, onions and mushrooms to the slow cooker. Fold in the tomato puree, crushed tomatoes, chicken stock and Italian seasoning. 

  4. Season with salt and pepper then cook on HIGH for 3-4 hours or LOW 6-8 hours.

  5. Add the broken pieces of lasagna and rough chopped spinach and cook on high about 20 minutes or until the pasta is tender.

  6. Blend 1 cup of mozzarella and the parsley into the sauce. In a small bowl, combine the ricotta, parmesan and basil. TO SERVE: Ladle the soup into bowl, (optional) top with additional mozzarella and a dollop of the ricotta blend. 

30 MINUTE METHOD
  1. Add the oil to a soup pot or Dutch oven over medium high heat then drop in the mushrooms and onions. Cook 3-4 minutes as they start to brown then season with salt and pepper.
  2. Fold in the tomato paste and cook 1-2 minutes then add the beef, season with salt, pepper and garlic powder breaking it up with a wooden spoon until it's browned (5-7 minutes).

  3. Fold in the tomato puree, crushed tomatoes, chicken stock and Italian seasoning. 

  4. Season with salt and pepper then add the broken pieces of lasagna and rough chopped spinach. Boil gently about 15 minutes or until noodles are tender.

  5. Blend 1 cup of mozzarella and the parsley into the sauce. In a small bowl, combine the ricotta, parmesan and basil. TO SERVE: Ladle the soup into bowl, (optional) top with additional mozzarella and a dollop of the ricotta blend.

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