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2 bowls of lasagna soup topped with a dollop of ricotta cheese
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3.86 from 7 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: Soup
Cuisine: Italian
Keyword: lasagna soup, one pot lasagna soup, best lasagna soup
Servings: 6
Calories: 561kcal
Author: A Gouda Life

Ingredients

Ingredients:

  • 2 tablespoons olive oil
  • 1 small onion chopped
  • 4 tablespoons tomato paste
  • 1 pound ground beef
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • 28 ounces tomato puree canned
  • 15 ounces crushed tomatoes canned
  • 2 1/2 cups chicken stock or more if you prefer thinner
  • 1 1/2 teaspoons dry Italian seasoning
  • 8 sheets lasagna noodles curly style (broken into bite size pieces)
  • 2 cups mozzarella shredded divided
  • 3 tablespoons fresh parsley chopped

Optional Ingredients:

  • 2 cups fresh mushrooms sliced
  • 5 ounces fresh spinach stems removed, rough chopped

Ricotta Topping:

  • 8 ounces ricotta cheese
  • 1 cup mozzarella cheese
  • 3 tablespoons basil finely chopped

Instructions

SLOW COOKER METHOD

  • Add the olive oil to a large skillet over medium heat the drop in the onions (and mushrooms if you’re using them). Cook 3-4 minutes then season with and and pepper to taste.
  • Transfer the meat mixture to the slow cooker. Pour in the tomato puree, crushed tomatoes, chicken stock and Italian seasoning.
  • Cook on HIGH 3-4 hours or LOW 6-8 hours then add broken pieces of lasagna and (if using) spinach. Continue cooking on high 20 minutes or until the pasta is tender.
  • Stir one cup of mozzarella cheese and the parsley to the soup. Taste and add salt if needed.
  • In a small bowl, blend the ricotta, remaining mozzarella and basil. To serve, ladle the soup into bowls then top with ricotta and enjoy right away.

30 MINUTE METHOD

  • Add the olive oil to a large skillet over medium heat the drop in the onions (and mushrooms if you’re using them). Cook 3-4 minutes then season with and and pepper.
  • Next add the tomato paste and cook one minute. Crumble in the ground beef, season with salt and pepper to taste plus the garlic powder breaking up the meat with a spoon. Cook 5-7 minutes or until the meat is browned.
  • Fold in the tomato puree, crushed tomatoes, chicken stock and dry Italian seasoning then add the broken pieces of lasagna and (if you’re including) rough chopped spinach.
  • Bring to a boil then reduce the heat and simmer covered for 15 minutes or until the noodles are tender stirring occasionally so they don’t stick to the bottom.
  • Stir one cup of mozzarella cheese and the parsley into the soup then taste and add salt if needed.
  • In a small bowl, blend the ricotta, remaining mozzarella and basil.
    To serve, ladle the soup into bowls then top with ricotta and enjoy right away.

Nutrition

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