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

Steps

1. 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.
2. 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.
3. Serve, garnished with a few dollops of ricotta cheese and a little bit of pesto, if desired.