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

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Tomato sauce

  No salt added

  1 ¾ cup or 429g

• Italian Seasoning

  McCormick

  3 tsp or 4g

• 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

  Shredded

  ¼ cup or 20g

• 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 the onions are soft, about 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 the boiling soup. Cook until tender, about 10-12 minutes.
5. In a bowl, combine ricotta, ½ cup mozzarella, Parmesan, salt, and pepper. Stir until well mixed.
6. Add frozen spinach to the soup once the pasta is tender. Stir until thawed and well mixed.
7. Serve with a dollop of the cheese blend in each bowl, topped with hot soup and a pinch of shredded mozzarella.

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