Name: Vegetable Lasagna Soup
Total time: PT1800.0S
Yield: 6
Ingredients: 2 tablespoon Olive Oil; 1 Yellow Onion; 8 ounce Mushroom; 1 pound Zucchini; 28 ounce Canned Crushed Tomatoes; 28 ounce Canned Diced Tomatoes; 2 tablespoon Granulated Sugar; 1 teaspoon Italian Seasoning; 48 fluid ounce Vegetable Broth; to taste Salt; to taste Ground Black Pepper; 8 ounce Lasagna Noodles; 8 ounce Fresh Baby Spinach; 16 ounce Mozzarella Cheese; 16 ounce Ricotta Cheese; to taste Parmesan Cheese; to taste Fresh Basil

As lovely as all of the layers in lasagna are, when turned into soup, lasagna is so much lighter. A hearty delicious bowl of lasagna!

Beginner

Vegetable Lasagna Soup

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Olive Oil

tablespoon

Yellow Onion

Mushroom

ounce

Zucchini

pound

Canned Crushed Tomatoes

Canned Diced Tomatoes

Granulated Sugar

Italian Seasoning

teaspoon

Vegetable Broth

fluid ounce

Salt

to taste

Ground Black Pepper

Lasagna Noodles

Fresh Baby Spinach

Mozzarella Cheese

Ricotta Cheese

Parmesan Cheese

Fresh Basil

Stove

Start by sauteeing the {@0:} in {@1:} in a large pot over medium high heat for about 3 minutes, stir in the {@2:} and sautee for about 5 minutes

Start by sauteeing the Yellow Onion (1 N/A) [Diced] in Olive Oil (2 tablespoon) in a large pot over medium high heat for about 3 minutes, stir in the Mushroom (8 ounce) [Sliced] and sautee for about 5 minutes

Start by sauteeing the Yellow Onion (1) in Olive Oil (2 Tbsp) in a large pot over medium high heat for about 3 minutes, stir in the Mushroom (8 oz) and sautee for about 5 minutes

Stir in the {@4:}, {@0:}, {@1:}, {@2:}, and {@3:}.

Stir in the Zucchini (1 pound) [halved, sliced], Canned Crushed Tomatoes (28 ounce), Canned Diced Tomatoes (28 ounce), Italian Seasoning (1 teaspoon), and Granulated Sugar (2 tablespoon).

Stir in the Zucchini (1 lb), Canned Crushed Tomatoes (28 oz), Canned Diced Tomatoes (28 oz), Italian Seasoning (1 tsp), and Granulated Sugar (2 Tbsp).

Add the {@1:} and stir well, taste for seasoning, and add {@2:} and {@0:}.

Add the Vegetable Broth (48 fluid ounce) and stir well, taste for seasoning, and add Salt ( to taste) and Ground Black Pepper ( to taste).

Add the Vegetable Broth (48 fluid ounce) and stir well, taste for seasoning, and add Salt (to taste) and Ground Black Pepper (to taste).

Turn the heat to high, cover pot & bring soup to a boil - add in the broken {@0:} and boil for 10 minutes or until noodles are done per package instructions.

Turn the heat to high, cover pot & bring soup to a boil - add in the broken Lasagna noodles (8 ounce) and boil for 10 minutes or until noodles are done per package instructions.

Turn the heat to high, cover pot & bring soup to a boil - add in the broken Lasagna Noodles (8 oz) and boil for 10 minutes or until noodles are done per package instructions.

Once noodles are done, turn off heat and stir in the {@0:}.

Once noodles are done, turn off heat and stir in the Fresh Baby Spinach (8 ounce).

Once noodles are done, turn off heat and stir in the Fresh Baby Spinach (8 oz).

Ladle soup into bowls, add a handful of {@0:}, a generous scoop of {@2:} and a sprinkle of {@1:} and {@3:}.

Ladle soup into bowls, add a handful of Mozzarella Cheese (16 ounce) [Cubed], a generous scoop of Ricotta Cheese (16 ounce) and a sprinkle of Parmesan Cheese ( to taste) and Fresh Basil ( to taste).

Ladle soup into bowls, add a handful of Mozzarella Cheese (16 oz), a generous scoop of Ricotta Cheese (16 oz) and a sprinkle of Parmesan Cheese (to taste) and Fresh Basil (to taste).

Vegetable Lasagna Soup

4.9

30MINS

$3.73

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions