Vegetable Lasagna Soup

00:30:00

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!

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Ingredients
- Serves 6 +
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2 tablespoon Olive Oil
8 ounce sliced Mushroom
28 ounce Canned Diced Tomatoes
2 tablespoon Granulated Sugar
1 teaspoon Italian Seasoning
48 ounce Vegetable Broth
to taste Salt and Pepper
8 ounce Lasagna Noodles
8 ounce Fresh Baby Spinach
16 ounce cubed Mozzarella Cheese
16 ounce Ricotta Cheese
to taste Fresh Basil
Directions HIDE IMAGES
STEP 1
Start by sauteeing the Yellow Onion (1) in Olive Oil (2 tablespoon) in a large pot over medium high heat for about 3 minutes, stir in the Mushroom (8 ounce) and sautee for about 5 minutes
STEP 2
Stri in the Zucchini (1 pound), Canned Crushed Tomatoes (28 ounce), Canned Diced Tomatoes (28 ounce), Italian Seasoning (1 teaspoon) and Granulated Sugar (2 tablespoon).
STEP 3
Add the Vegetable Broth (48 ounce) & stir well, taste for seasoning & add Salt and Pepper (to taste) to taste.
STEP 4
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.
STEP 5
Once noodles are done, turn off heat and stir in the Fresh Baby Spinach (8 ounce).
STEP 6
Ladle soup into bowls, add a handful of Mozzarella Cheese (16 ounce), a generous scoop of Ricotta Cheese (16 ounce) and a sprinkle of Parmesan Cheese (to taste) and Fresh Basil (to taste).
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