Mushroom Spinach Lasagna Soup Recipe

Who has time to layer a lasagna on a Wednesday? I know I don’t. You want that rich, cheesy, soul-warming flavor. But you need it fast. If you love the combination of spinach and mushrooms, you should also try this quick spinach mushroom pasta.

That’s where this Mushroom Spinach Lasagna Soup comes in. It’s your favorite cozy casserole, transformed into a spoonable, 30-minute miracle. All the flavor, zero of the fuss. Let’s get dinner done.

Recipe Overview

• Cuisine: Italian-Inspired
• Category: Soup / Main Dish
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 6

Ultimate Guide to Mushroom Spinach Lasagna Soup

This is the only guide you need. Why? Because I built this recipe for us. The busy cooks. The flavor chasers.

We get creamy tomato broth, savory mushrooms, fresh spinach, and gooey cheese. We use broken lasagna noodles for that classic bite. It all happens in one pot. This is your weeknight hero.

The Simple Ingredients

I bet you have half of this in your kitchen right now. That’s the beauty of it. No fancy trips to the store.

• 1 tbsp olive oil
• 1 yellow onion, diced
• 8 oz cremini mushrooms, sliced
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 6 cups vegetable broth
• 1 (24-oz) jar marinara sauce
• 8-10 regular lasagna noodles, broken into pieces
• 5 oz fresh baby spinach
• 1/2 cup heavy cream or full-fat coconut milk
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese, plus more for serving
• Salt and black pepper to taste
• Fresh basil or parsley for garnish

Let’s Get Cooking! (The Step-by-Step)

Grab your big soup pot. We’re doing this in one pot. Minimal cleanup is a non-negotiable win. For another fantastic hands-off meal, you’ll love this Crockpot lasagna soup.

1. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the diced onion and cook for 3 minutes until it starts to soften.
2. Add the sliced mushrooms. Cook for 5-6 minutes, letting them get nice and brown. This builds major flavor.
3. Stir in the garlic, tomato paste, oregano, and red pepper flakes. Cook for 1 minute until it smells amazing.
4. Pour in the vegetable broth and marinara sauce. Give it a good stir and bring it to a boil.
5. Once boiling, add your broken lasagna noodles. Reduce the heat to a simmer. Cook for about 10-12 minutes, stirring sometimes, until the noodles are al dente.
6. Turn off the heat. Stir in the fresh spinach until it wilts. Then, stir in the heavy cream.
7. Finally, mix in the mozzarella and Parmesan cheese until melted and creamy. Taste it! Add salt and pepper as needed.

What to Serve With This Dish

This soup is a full meal. But a little something on the side never hurts. Keep it simple.

Grab a baguette or some garlic bread for dipping. A simple green salad with Italian dressing works great. That’s it. Dinner is served.

Recipe

Mushroom Spinach Lasagna Soup Recipe

Make Mushroom Spinach Lasagna Soup Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Jennifer McDonallds

Prep: 10 min | Cook: 20 min | Total: 30 min

Serves: - 4 + bites

★ Rate 🖨 Print

The Simple Ingredients

• 1 tbsp olive oil
• 1 yellow onion, diced
• 8 oz cremini mushrooms, sliced
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 6 cups vegetable broth
• 1 (24-oz) jar marinara sauce
• 8-10 regular lasagna noodles, broken into pieces
• 5 oz fresh baby spinach
• 1/2 cup heavy cream or full-fat coconut milk
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese, plus more for serving
• Salt and black pepper to taste
• Fresh basil or parsley for garnish

Let’s Get Cooking! (The Step-by-Step)

1

Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the diced onion and cook for 3 minutes until it starts to soften.

2

Add the sliced mushrooms. Cook for 5-6 minutes, letting them get nice and brown. This builds major flavor.

3

Stir in the garlic, tomato paste, oregano, and red pepper flakes. Cook for 1 minute until it smells amazing.

4

Pour in the vegetable broth and marinara sauce. Give it a good stir and bring it to a boil.

5

Once boiling, add your broken lasagna noodles. Reduce the heat to a simmer. Cook for about 10-12 minutes, stirring sometimes, until the noodles are al dente.

6

Turn off the heat. Stir in the fresh spinach until it wilts. Then, stir in the heavy cream.

7

Finally, mix in the mozzarella and Parmesan cheese until melted and creamy. Taste it! Add salt and pepper as needed.

Notes

Enjoy your homemade Mushroom Spinach Lasagna Soup Recipe!

Nutrition Information

Calories: ~380

Carbohydrates: 45g

Protein: 15g

Fat: 16g

Saturated Fat: 8g

Fiber: 5g

Sugar: 8g

Did You Make This?

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Make This Recipe Your Own (Quick Swaps)

Make it work for you. Got different veggies? Use them. Here are my top easy swaps.

Swap the mushrooms for a zucchini or bell pepper. Use ricotta instead of heavy cream for extra richness. Try a different pasta shape like mafalda or campanelle.

How to Store Leftovers (If You Have Any!)

This soup saves like a dream. Let it cool completely first.

Store it in an airtight container in the fridge for up to 4 days. The noodles will soak up broth, so add a splash of water or broth when you reheat it on the stove. It freezes well for up to 3 months.

NUTRITION INFORMATION

• Calories: ~380
• Carbohydrates: 45g
• Protein: 15g
• Fat: 16g
• Saturated Fat: 8g
• Fiber: 5g
• Sugar: 8g

FREQUENTLY ASKED QUESTIONS

Can I make this soup ahead of time?

Yes! But cook the pasta separately. Store the soup base and cooked noodles apart. Combine when you reheat to keep the noodles perfect.

Is this vegetarian lasagna soup gluten-free?

It can be! Just use your favorite gluten-free lasagna noodles. Check that your broth and marinara are gluten-free too. For a recipe designed to be gluten-free from the start, check out this cozy gluten-free lasagna soup.

Can I use frozen spinach?

Absolutely. Thaw and squeeze out all the excess water first. Then stir it in at the end with the cream.

See? I told you we could do it. A pot of pure comfort in less time than it takes to watch a sitcom. You just won your weeknight.

Go make this Mushroom Spinach Lasagna Soup and get that flavor fix. Then, come back and tell me all about it! Leave a comment and a rating below to let me know how your dinner turned out.