Lasagna Soup Recipe
🔪Prep Time: 20 minutes
👩🍳Cook Time: 35 minutes
1 teaspoon olive oil
1 yellow onion, diced
3 garlic cloves, minced
1½ cups cooked chickpeas (or one 15-ounce can, rinsed and drained)
8 ounces cremini mushrooms (or button mushrooms), sliced
1 medium zucchini, sliced
1 medium yellow squash, sliced
1 tablespoon dried basil
2 teaspoons dried oregano
1 teaspoon dried parsley
Pinch of cayenne pepper
One 15-ounce can no-salt-added tomato sauce
One 15-ounce can no-salt-added crushed tomatoes
1 quart low-sodium vegetable broth
12 ounces lasagna noodles (gluten-free if necessary), broken in half
3 tablespoons nutritional yeast, optional
1 tablespoon lemon juice
Salt and black pepper to taste
3 cups loosely packed chopped fresh spinach
1 cup loosely packed chopped fresh basil
Herbed Macadamia Ricotta
1Bring a large pot of water to a boil.
2Heat the olive oil in another large pot over medium heat.
3Add the onion and garlic and sauté until the onion is translucent.
4Add the chickpeas, mushrooms, zucchini, yellow squash, dried basil, oregano, parsley, and cayenne pepper and cook for about 5 minutes, stirring occasionally, until the vegetables are just becoming tender.
5Add the tomato sauce, tomatoes, and broth. Bring to a boil, then reduce to a simmer and cook for about 10 minutes.
6While the soup is simmering, cook the lasagna noodles according to the package instructions until al dente.
7Drain the noodles and add to the soup.
8Stir in the nutritional yeast (if using), lemon juice, salt, and pepper.
9Add the spinach and fresh basil and remove from the heat.
10Serve immediately, topped with a dollop of ricotta.
11Leftovers will keep in an airtight container in the fridge for 3 to 4 days.
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