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Recipe of the Week
Creamy Spinach, Mushroom and Lasagna Soup
Ingredients:
1 Tablespoon extra virgin olive oil
2 cloves garlic, minced
1 medium onions, diced
8 oz. mushrooms, such as white button, crimmi or portabella, sliced
1 24 oz. jar marinara sauce
1 15 oz. diced tomatoes
2 tablespoons tomato paste
2 teaspoons balsamic vinegar
1 teaspoon granulated sugar
1 Tablespoon dried basil
½ teaspoon salt
1 teaspoon dried rosemary
½ teaspoon black pepper
1 bay leaf
3 cups vegetable broth
6 lasagna noodles, broken into pieces
½ cup heavy cream
5 oz. fresh baby spinach
1 cup whole milk ricotta
½ cup cup shredded mozzarella cheese, for topping
Directions:
1. Heat a large pot over medium heat. Add olive oil, garlic, onion, and mushrooms.Cook, stirring occasionally, until onions and mushrooms have softened, 4-5 minutes.
2. Add marinara, tomatoes, tomato paste, vinegar, sugar, basil, salt, oregano, pepper, bay leaf, broth. Bring to a boil over high heat, then reduce heat to low and simmer.
3. Add lasagna noodles and cook, stirring often, until softened, about 15 minutes.
4.Remove from heat and stir in the heavy cream and spinach until wilted, 2-3 minutes.Divide between bowls and top with a dollop of ricotta and a sprinkle of mozzarella
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