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Vegetarian Lasagna Soup

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Level: Easy

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Description

This warm, healthy and hearty vegetarian lasagna soup is perfect for a cold day. The best part is it takes about half the time to make as lasagna in a pan does!

Ingredients

  • 1 Tablespoon Extra Virgin Olive Oil
  • ½ cups Diced Yellow Onion
  • 1-½ cup White Mushrooms, Diced
  • 4 cloves Garlic, Minced
  • 1 whole Zucchini, Diced
  • ¼ cups Dry White Wine
  • 32 ounces, fluid Vegetable Broth
  • 15 ounces, fluid Tomato Sauce
  • 14-½ ounces, weight Petite Diced Tomatoes
  • 1 teaspoon Kosher Salt
  • ¼ teaspoons Freshly Ground Black Pepper
  • ½ teaspoons Garlic Salt
  • 1 Tablespoon Italian Seasoning
  • ¼ teaspoons Crushed Red Pepper Flakes
  • 1 teaspoon Dried Basil
  • 8 whole Lasagna Noodles (uncooked), Broken Into Small Pieces
  • ¾ cups Parmesan Cheese, Grated

Preparation

In a large stock pot heat the oil over medium high heat. When the oil is hot add the onion, mushrooms, and garlic and cook them for about 3 minutes. Add in the zucchini and cook another 2 minutes. Pour in the wine and cook another minute.

Into the vegetable and wine mixture add the vegetable broth, tomato sauce, diced tomatoes, salt, pepper, garlic salt, Italian seasoning, crushed red pepper and basil. Cook the soup over medium low heat for 15-20 minutes.

Add the uncooked, broken up pieces of lasagna noodles to the soup and cook for another 15 minutes, or until the pasta is al dente.

Turn off the heat and stir in the grated Parmesan cheese. Serve in bowls topped with a more Parmesan cheese if desired.

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