Vegetarian White Lasagna Soup
Description
This is a gorgeous, heavenly, delicious soup that will warm your stomach and your heart. on those cold winter days. Serve with a crusty bread and maybe a salad.
Ingredients
1/4 c. olive oil
16 oz. mixed mushrooms, sliced (sliced white and cremini mushrooms)
1 t. kosher salt
1 T. fresh thyme leaves , minced
3 cloves garlic, minced
2 t. Italian seasoning
1/4 c. all-purpose flour
6 c. low-sodium vegetable broth
black pepper
8 oz. no-boil (par boiled) lasagna noodles, broken into 2 inch pieces
1 c. heavy cream
4 c. baby spinach from a 5 oz. bag or container
ricotta cheese, for serving
optional jarred pesto sauce, for serving
Directions
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Heat olive oil in a Dutch oven over high heat. When hot, add mushrooms, thyme and salt; stir. Cook until liquid is released and mushrooms are browned, 5 - 6 minutes. Lower the heat to medium. Add Italian seasoning and garlic; stir; cook for 1 minute. Sprinkle in flour, stirring until the mushrooms are coated. Stir in broth; bring to a simmer; simmer, stirring occasionally, until mixture thickens, about 5-10 minutes.
Add lasagna pieces; cook until al dente, 3 - 4 minutes. Season with salt and pepper. Add heavy cream; return to a simmer. Add spinach; cook just until spinach wilts, about 1 minute. Remove from heat.
Serve, garnished with a few dollops of ricotta cheese and a little bit of pesto, if desired.
4-6 servings.