Easy Creamy Veggie Lasagna Soup

6 minutes
Prep time

20 minutes
Cook time

377 cal.
Per serving

Ingredients for 1

Lasagna noodles

1/2 cup

Baby bella mushrooms (sliced)

1/4

Yellow onion

1/2 clove

Garlic

1 cup

Veggie broth

1 cup

Spinach (fresh)

1/8 cup

Heavy cream

2 tbsp

Mozzarella (shredded)

Stovetop, Knife, Pot (small)

Step 1
Peel & finely chop the yellow onion. Peel & mince the garlic.
Step 2
Heat a drizzle of olive oil in a pot over medium heat. Add the onion & garlic. Stir & cook for 2-3 min or until the veggies begin to soften.
Step 3
Add the sliced mushrooms, then season with salt & pepper. Stir & cook for 6-8 min or until the mushrooms are well-browned.
Step 4
Add the chicken broth & stir. Turn the heat up to high & bring the broth to a boil. Break the lasagna noodles into the pot & stir. Cook the noodles for about 6-7 min, until al dente.
Step 5
Lower the heat to a simmer & stir in the spinach. Next, add the heavy cream & stir. Cook for 1-2 more min, then remove the pot from the heat.
Step 6
Off the heat, add the shredded mozzarella cheese & stir. Serve the soup topped with additional cheese if desired. Enjoy!