with lentils / ricotta / mushrooms / spinach
We created this flavorful soup in 2018 to fill a weeknight craving for lasagna with far less work. The soup even includes lasagna noodles (broken into pieces) and a topping of ricotta cheese to give you the same flavors as the original.
Smarts: This soup is great for making ahead / freezing, but wait to add the noodles until right before serving.
- Onions, medium - 1, diced
- Garlic - 4 cloves, chopped
- Lasagna noodles - 6 oz, broken into pieces
- Mushrooms, any button - 8 oz, sliced (look for pre-sliced)
- Lentils, cooked - 1 1/2 cups, use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions
- Oil, cooking - 1 Tbsp
- Tomato paste - 2 Tbsp
- Oregano, dried - 1 tsp
- Basil, dried - 1/2 tsp
- Italian seasoning - 1/2 tsp
- Red pepper flakes (opt) - 1/2 tsp
- Stock, any type - 4 cups
- Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
- Bay leaves - 2
- Baby spinach - 5 oz
- Cheese, part-skim ricotta - 1/4 cup
- Cheese, parmesan (opt) - 1 oz, grated
- Onions / Garlic / Lasagna noodles - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Mushrooms - Slice mushrooms. (Can be done up to 3 days ahead)
- Lentils - If using canned lentils, drain and rinse.
- Heat a Dutch oven with oil over medium heat. Stir in onions, garlic, and mushrooms and cook for 2 to 3 minutes.
- Stir in tomato paste, oregano, basil, Italian seasoning, and red pepper flakes and saute until fragrant, ~1 minute more.
- Pour stock and tomatoes (including liquid) over mushrooms and aromatics. Add bay leaves. Bring to a simmer.
- Stir lasagna noodles into soup and cover.
- Simmer soup just until lasagna noodles are al dente, tender but still with some bite. This should take 10 to 15 minutes, but watch closely to prevent over-cooking the noodles. In the last minute of cooking, stir in lentils and spinach leaves.
- Remove bay leaves. Taste soup and season with some salt and pepper.
- Divide soup between serving bowls. Top each bowl with a spoonful of ricotta cheese and some Parmesan cheese (if using). Enjoy!
I would definitely brown the sausage first, remove it and drain off the grease, because without this step, I found the soup to be rather greasy but still... super super delicious! I also used the Gigli pasta from TJ’s and made it separately and added to my bowls instead of letting them in there to soak up all of the liquid! I also added more stock, because I prefer soupy vs. stewy. All based on others reviews that I found helpful. So good!!0 Helpful
Awesome. All family members ate this and loved it. Going on repeat.0 Helpful
Add a pinch of dried fennel. Canned cherry tomatoes work exquisitely well here too.0 Helpful
I’ve made this twice and wish both times that I used a different noodle than the lasagna noodle. Elbow pasta would work better and taste just the same. Definitely keep the pasta out of leftovers though.0 Helpful
Made this with the boyfriend the same week as the mushroom, sausage, and butternut squash saute. MMMMMmmm!0 Helpful
Yum! And so easy and quick to put together.0 Helpful