Description

Indulge in the comforting and delicious flavors of this vegetarian lasagna soup. Packed with tender noodles, melted cheese, and a rich tomato broth, this one-pot meal is perfect for cozy weeknights or sharing with friends and family.

Ingredients

– 2 tablespoons olive oil

– 1 onion, diced

– 3 cloves garlic, minced

– 2 carrots, peeled and diced

– 2 celery stalks, diced

– 1 (28 oz) can diced tomatoes

– 4 cups vegetable broth

– 8 oz lasagna noodles, broken into pieces

– 1 cup shredded mozzarella cheese

– 1/2 cup grated Parmesan cheese

– 2 cups fresh spinach

– 1 teaspoon dried basil

– 1 teaspoon dried oregano

– Salt and pepper to taste

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Instructions

1. – In a large pot or Dutch oven, heat the olive oil over medium heat.

2. – Add the onion, garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.

3. – Pour in the diced tomatoes and vegetable broth. Bring the mixture to a boil.

4. – Add the broken lasagna noodles and reduce the heat to a simmer. Cook for 10-12 minutes, or until the noodles are tender.

5. – Stir in the mozzarella and Parmesan cheeses, spinach, basil, and oregano. Season with salt and pepper to taste.

6. – Serve hot, garnished with additional fresh basil if desired.

Notes

– For a creamier texture, stir in a dollop of ricotta or cottage cheese before serving.

– Customize the vegetables by adding mushrooms, zucchini, or bell peppers.

– Experiment with different cheese blends, such as provolone or Asiago.

Prep Time: 15
Cook Time: 20
Category: Main Course
Method: Stovetop
Cuisine: Italian