WHITE LASAGNA SOUP

White Lasagna Soup image

Provided by Ree Drummond : Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

1/4 cup olive oil
16 ounces sliced mixed mushrooms
1 tablespoon fresh thyme leaves
1 teaspoon kosher salt
2 teaspoons Italian seasoning
3 cloves garlic, minced
1/4 cup all-purpose flour
6 cups low-sodium vegetable broth
1 cup heavy cream
8 ounces no-boil lasagna noodles, broken into roughly 2-inch pieces
4 cups (one 5-ounce container) baby spinach
Ricotta cheese, for serving
Pesto sauce, for serving

Steps:

Heat the oil in a Dutch oven over medium-high heat. When the oil is hot, add the mushrooms, thyme and salt, then stir. Cook until the liquid is released and the mushrooms are browned, 6 to 8 minutes.
Add the Italian seasoning and garlic, stir and cook for 1 minute. Sprinkle with the flour, stirring until the flour has coated all the mushrooms. Stir in the broth and bring to a simmer; simmer, stirring occasionally, until the mixture thickens, about 10 minutes.
Add the heavy cream and return to a simmer. Add the lasagna sheets and cook until al dente, 3 to 4 minutes. Add the spinach and cook just until the spinach wilts, about 1 minute.
Turn the heat off and ladle into bowls. Garnish with a few dollops of ricotta cheese and a few drizzles of pesto.