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+ servings
1 pound lean ground beef
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4.34 from 3 votes

Lasagna Soup Recipe with Mushrooms

Easy, delicious cheesy Lasagna Soup with fresh mushrooms and spinach. Make in the slow cooker OR on the stove top in just 30 minutes. 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course, Soup
Cuisine: Italian
Keyword: easy lasagna soup
Servings: 4
Calories: 561kcal
Author: 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

  •  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. 
  • 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). 
  • Transfer the beef, onions and mushrooms to the slow cooker. Fold in the tomato puree, crushed tomatoes, chicken stock and Italian seasoning. 
  • Season with salt and pepper then cook on HIGH for 3-4 hours or LOW 6-8 hours.
  • Add the broken pieces of lasagna and rough chopped spinach and cook on high about 20 minutes or until the pasta is tender.
  • 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

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

Nutrition

Calories: 561kcal | Carbohydrates: 53.3g | Protein: 43g | Fat: 19.2g | Cholesterol: 98mg | Sodium: 851mg | Potassium: 1325mg | Fiber: 7.2g | Sugar: 13.4g | Calcium: 376mg | Iron: 20mg