Creamy Spinach, Mushroom and Lasagna Soup

Courtesy of Family Features, Emily Weeks, MS, RD, on behalf of the Mushroom Council

Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic, minced
• 1 medium onion, small diced
• 8 ounces mushrooms, such as white button, crimini or portabella, sliced
• 1 jar (24 oz.) marinara sauce
• 1 can (15 oz.) diced tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons balsamic vinegar
• 1 teaspoon granulated sugar
• 1 tablespoon dried basil
• ½ teaspoon salt
• 1 teaspoon oregano
• ½ teaspoon black pepper
• 1 bay leaf
• 3 cups vegetable broth
• 6 lasagna noodles, broken into pieces
• ½ cup heavy cream
• 5 ounces fresh baby spinach
• 1 cup whole milk ricotta
• ½ cup shredded mozzarella cheese, for topping

Directions

Heat large pot over medium heat. Add olive oil, garlic, onion and mushrooms. Cook, stirring occasionally, until onions and mushrooms soften, 4-5 minutes. Add marinara, diced tomatoes, tomato paste, vinegar, sugar, basil, salt, oregano, pepper, bay leaf and broth. Bring to boil over high heat then reduce heat to low and simmer. Add lasagna noodles and cook, stirring often, until softened, about 15 minutes. Remove from heat and remove bay leaf. Stir in heavy cream and spinach until wilted, 2-3 minutes. Divide between bowls and top each with dollop of ricotta and sprinkle of mozzarella. Serves 4.

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