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Lasagna Soup

  • Author: Tessa
  • Total Time: 55 mins
  • Yield: 4 quarts 1x


“Lasagna deconstructed”, this soup is a good way to use up a few leftover lasagna noodles or get lasagna texture in a lighter dish. It makes a huge batch: plenty to freeze for another dinner–just make sure you have a big pot! You can easily incorporate meat, like some Italian sausage, in addition to or in place of the mushrooms. Cook it in the soup pot first, remove to a bowl, then add back when the mushrooms are added back to the soup.


  • 2 Tbsp olive oil
  • 2 carrots, peeled and grated
  • 2 stalks celery, finely chopped
  • 1/2 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 20 oz. baby bella/cremini mushrooms, sliced (about 1/4″)
  • 1 tsp finely chopped fresh rosemary (or about 1/4 tsp dried)
  • 2 Tbsp tomato paste
  • 1/2 C dry red wine
  • 2 cans (15 oz. each) diced tomatoes
  • 2 1/2 quarts (10 C) vegetable stock or water
  • Salt
  • 8 lasagna noodles (regular or no-boil), broken into bite size pieces
  • 1 lb. frozen, chopped spinach
  • 1/2 C finely grated parmesan
  • 1/4 to 1/2 C cream or half and half
  • Ground black pepper
  • To serve: extra parmesan and/or fresh torn basil leaves


  1. Heat two tablespoons olive oil in a large pot over medium heat. Add carrots, celery, and onion and cook until almost softened. Add garlic, mushrooms, and rosemary, increase heat slightly and cook until all the liquid evaporates from the mushrooms, 5 to 10 minutes. Add tomato paste, increase heat to medium high, and cook until paste begins to caramelize and stick to the bottom of the pan. Pour in wine and cook for a minute or two, until very fragrant and wine has almost completely reduced. Add canned tomatoes with juice and all the stock or water and bring to a boil over high heat. Add a teaspoon of salt and the lasagna noodles, stir, and reduce to a rapid simmer. Cook until noodles are al dente, 5 to 10 minutes. Add spinach, reduce heat to medium, cover, and cook until spinach is wilted. Stir and reduce heat to low. Add parmesan and a generous splash of cream or half and half. Stir, cool slightly, taste, and season as needed. Serve with extra parmesan or fresh basil.


Prep time assumes you’re using mushrooms that came sliced. Add 5 to 10 minutes to clean and slice the mushrooms yourself.

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Category: Soup
  • Cuisine: Italian