Vegetarian Lasagna Soup

Start by heating olive oil in a large stock pot or Dutch oven over medium heat. Once hot, add the onions, mushrooms and garlic and cook 3-5 minutes or until mushrooms and onions are slightly brown and softened. Next, add the zucchini and cook another 2-3 minutes.

Add the broth, tomato sauce, diced tomatoes, herbs and spices and give it a stir. Let it simmer, uncovered, for 15 minutes, stirring occasionally.

Add dry pasta, stir and cook another 10-15 minutes or until pasta is cooked and al dente. The soup should be thickening nicely. Remove pot from heat and stir in cheese.

Ladle into bowls and enjoy!

Should yield about six 1 to 1 1/2 cup servings.

Recipe options: To make this completely no-carb, leave out the cheese and pasta. You can add more mushrooms or vegetables in place of pasta.
You can also use 2 cups broth and 2 cups water to keep sodium down even more if desired.

Recipe adapted from Recipe Runner.