Creamy Mushroom Lasagna Soup

IB: Marisa Franca all__our_way

I found this wonderful recipe on all our way website. I didn’t add the ground sausage. I double the amount of mushrooms instead. Made a few tweaks. Dish is delicious. Hope you try.

Ingredients
16 ounces portabella mushrooms sliced
1 small – chopped
2 garlic cloves chopped
4 cups baby spinach
5 cups vegetable broth low sodium
5 lasagna noodles broken into pieces
2 tsp teaspoons Italian blend seasoning
3 tbsp. butter
3 tbsp all-purpose flour
1 cup milk
1 cup parmesan cheese shredded
2 tbsp capers
1/4 cup sundried tomatoes Julienned
1/4 cup basil sliced chopped
Instructions

Add the chopped onion and sliced mushrooms to large pot. Cook for 5-6 minutes over medium heat.
Add garlic and spinach a cook for additional 1 minute.
Add vegetable broth and let simmer for 5 minutes.
Add in the broken lasagna pieces , Italian blend seasoning. Bring to a low boil.
Cook for 10-12 minutes or until the noodles are tender
Meantime , melt the butter over medium-low heat in a pan
Whisk in the flour and continue to cook for 1 minute, stirring constantly. Once mixture starts bubbling add in milk slowly until mixture is smooth and thickened, about 3-5 minutes. Add in parmesan cheese and mix until well incorporated. Mixture will be thick. That’s perfect.
Once pasta is tender. Turn off heat and add cheese/roux mixture and mix until well incorporated.
Add in capers, sundried tomatoes, and basil. Mix until soup thicken to preference and creamy