Lasagna Soup

Ingredients

• ·2 tbsp olive oil
• ·1 medium onion, diced
• ·4 cloves garlic, minced
• ·1 medium zucchini, diced
• ·1 cup mushrooms, sliced
• ·2 tbsp tomato paste
• ·1 can crushed tomatoes, 28 oz
• ·6 cups vegetable broth
• ·1 tsp dried oregano
• ·1 tsp dried basil
• ·½ tsp salt, or to taste
• ·½ tsp black pepper
• ·¼ tsp red pepper flakes
• ·8 lasagna noodles, broken into bite-size pieces
• ·1 cup baby spinach
• ·1 cup ricotta cheese
• ·½ cup shredded mozzarella
• ·¼ cup grated parmesan
• ·Fresh basil, for garnish

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4–5 minutes, until softened.

2. 2

   Add the garlic, zucchini, and mushrooms. Cook for another 5–6 minutes, stirring occasionally, until the vegetables release their moisture.

3. 3

   Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.

4. 4

   Pour in the crushed tomatoes and vegetable broth. Add the oregano, basil, salt, pepper, and red pepper flakes. Bring to a boil.

5. 5

   Add the broken lasagna noodles and reduce the heat to a steady simmer. Cook for 10–12 minutes, stirring often, until the noodles are tender.

6. 6

   Stir in the spinach and cook for 1 minute, until wilted.

7. 7

   In a small bowl, mix the ricotta, mozzarella, and parmesan together.

8. 8

   Ladle the soup into bowls and top each with a large spoonful of the cheese mixture. Garnish with fresh basil and serve immediately.