Garden Vegetable Lasagna Soup

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  4 cloves, minced or 12g

• Carrots

  Raw

  2 medium or 122g

• Zucchini

  Summer squash, includes skin, raw

  1 large or 323g

• Diced Tomatoes

  Canned - Del Monte

  1 ¾ cup or 441g

• Tomato sauce

  No salt added

  1 ¾ cup or 429g

• Italian Seasoning

  Shoppers Value

  3 tsp or 12g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Lasagna Noodles

  Great Value

  8 oz or 227g

• Ricotta cheese

  Part skim milk

  15 oz or 425g

• Mozzarella cheese

  Part skim milk

  1 cup, shredded or 112g

• Parmesan cheese

  Grated

  ¼ cup or 25g

• Salt

  Table

  ⅛ tsp or 0.8g

• Pepper

  Spices, black

  1 dash or 0.1g

• Spinach

  Frozen, chopped or leaf, unprepared

  ½ package (10 oz) or 142g

Directions

1. Dice the onion and mince the garlic. Sauté with olive oil in a large pot over medium heat until onions are soft (3-5 minutes).
2. Peel and slice the carrots. Slice and quarter the zucchini. Add both to the pot and sauté for 2 minutes.
3. Add diced tomatoes, tomato sauce, Italian seasoning, and vegetable broth. Stir, cover, and bring to a boil over medium-high heat.
4. Break lasagna noodles into 1-inch pieces and add to boiling soup. Cook until tender (10-12 minutes).
5. Combine ricotta, ½ cup mozzarella, Parmesan, salt, and pepper in a bowl. Stir until well mixed.
6. Add frozen spinach to the soup once pasta is tender. Stir until thawed and well mixed.
7. Serve with a dollop of cheese blend in each bowl, topped with hot soup and a pinch of shredded mozzarella.

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• Garden Vegetable Lasagna Soup
• Vegetable Lasagna
• Lasagna Soup
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