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Vegetable Lasagna Soup

Name: Vegetable Lasagna Soup
Prep time: 15 min
Cook time: 30 min
Cuisine: Italian
Ingredients: 1 medium yellow onion, ); 1 carton low-sodium vegetable broth; 1 medium yellow squash,; 1 medium zucchini,; 1 1/2 cups diced carrots ); 1 1/4 cups shredded mozzarella cheese; 1 tsp dried oregano; 1 tsp sugar; 1/2 cup finely shredded parmesan cheese; 1/2 cup water; 1/2 tsp each dried thyme and rosemary ); 2 cans diced tomatoes; 2 cans tomato sauce; 2 Tbsp olive oil; 2 tsp dried basil; 3 cups spinach ,; 3 Tbsp chopped fresh parsley ); 4 cloves garlic, ); 5 oz button mushrooms,; 8 lasagna noodles , ); 8 oz ricotta cheese; Salt and freshly ground black pepper

Category
Soup
Cusine
Italian

What do you need?

How to make?

Ingredients

2 Tbsp olive oil

1 medium yellow onion

1 1/2 cups diced carrots

4 cloves garlic

1 carton low-sodium vegetable broth

1/2 cup water

2 cans diced tomatoes

2 cans tomato sauce

5 oz button mushrooms

2 tsp dried basil

1 tsp dried oregano

1/2 tsp each dried thyme and rosemary

1 tsp sugar

Salt and freshly ground black pepper

8 lasagna noodles

3 cups

3 Tbsp chopped fresh parsley

1 1/4 cups shredded mozzarella cheese

1/2 cup finely shredded parmesan cheese

8 oz ricotta cheese

Directions

Heat olive oil in a large pot over medium-high heat. Add onion and carrot and saute until softened, about 8 minutes. Add garlic and saute 1 minute longer. Add in broth, water, tomatoes and tomato sauce, zucchini, squash, mushrooms, basil, oregano, thyme, rosemary, sugar and season with salt and pepper to taste. Bring to a boil then add pasta then reduce heat to medium low. Cover and simmer, stirring occasionally , until pasta is tender, about 10 - 13 minutes. Meanwhile in a mixing bowl stir together mozzarella, parmesan and ricotta while seasoning lightly with salt to taste. Stir spinach into soup and allow to heat through until wilted . Serve soup warm topped with spoonfuls of the cheese mixture and sprinkle with parsley if desired.

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