Cooking Instructions
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Step 1
Start by sauteeing the
Yellow Onion (1)
in
Olive Oil (30 mL)
in a large pot over medium high heat for about 3 minutes, stir in the
Mushrooms (225 g)
and sautee for about 5 minutes
Step 2
Stir in the
Zucchini (455 g)
,
Canned Crushed Tomatoes (795 g)
,
Canned Diced Tomatoes (795 g)
,
Italian Seasoning (1 g)
, and
Granulated Sugar (25 g)
.
Step 3
Add the
Vegetable Broth (1.4 L)
and stir well, taste for seasoning, and add
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 4
Turn the heat to high, cover pot & bring soup to a boil - add in the broken
Lasagna Noodles (225 g)
and boil for 10 minutes or until noodles are done per package instructions.
Step 5
Once noodles are done, turn off heat and stir in the
Fresh Baby Spinach (225 g)
.
Step 6
Ladle soup into bowls, add a handful of
Mozzarella Cheese (455 g)
, a generous scoop of
Ricotta Cheese (455 g)
and a sprinkle of
Parmesan Cheese (to taste)
and
Fresh Basil (to taste)
.
