Ingredients
Units
Scale
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 8oz sliced mushrooms
- 1 lb zucchini, halved & sliced into 1/4″ thick slices
- (1) 28oz can crushed tomatoes
- (1) 28oz can diced tomatoes (I used fire roasted diced tomatoes)
- 2 tbsp sugar
- 1 tsp italian seasoning
- 48 oz vegetable broth
- salt & pepper to taste
- (1) 8oz. package lasagna noodles of your choice, broken into about 1″ sized pieces
- 8 oz. baby spinach leaves
- 16 oz. mozzarella, cut into small cubes
- 16 oz. ricotta
- parmesan & fresh basil for garnish
Instructions
- Start by sauteeing the diced onion in olive oil in a large pot over medium high heat for about 3 minutes, stir in the mushrooms and sautee for about 5 minutes
- Stri in the zucchini, crushed tomatoes, diced tomatoes, italian seasoning and sugar
- Add the vegetable broth & stir well, taste for seasoning & add salt and pepper to taste
- Turn the heat to high, cover pot & bring soup to a boil – add in the broken lasagna noodles and boil for 10 minutes (or until noodles are done per package instructions)
- Once noodles are done, turn off heat and stir in the fresh spinach
- Ladle soup into bowls, add a handful of cubed mozzzarella, a generous scoop of ricotta, and a sprinkle of parmesan and basil
- Prep Time: 0 hours
- Cook Time: 0 hours
