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This Vegetable Lasagna Soup is a filling soup with lots of fresh vegetables. Then mixed lasagna cheeses are added into the soup. The cheese will melt perfectly into the hot soup.
Preparation Time: 15 minutes
Cook Time : 30 minutes
Serves : 4
Ingredients:
Onion : 1 medium chopped
Carrots : 1 large diced
Garlic : 2 cloves minced
Vegetable broth : 1 litre/32 oz
Tomatoes : 8 medium diced
Tomato sauce : 1 cup
Zucchini : 1 medium diced
Mushrooms : 1 cup sliced
Dried basil : 1 teaspoon
Dried Oregano : 1/2 teaspoon
Dried Thyme: 1/4 teaspoon
Dried rosemary : 1/2 teaspoon
Sugar : 1/2 teaspoon
Salt and pepper to taste
Lasagna sheets : 6 broken into pieces
Baby Spinach : 1 cup roughly chopped
Fresh parsley : 1 tablespoon chopped
Cheeses:
Shredded Mozzarella cheese : 1/2 cup
Shredded parmesan cheese : 1/4 cup
Ricotta cheese : 1/2 cup
Method:
Heat olive oil in a large pot over medium heat, add onions, carrot and saute for 5 minutes. Add garlic and saute for another minute.
Add the broth, tomatoes, tomato sauce, zucchini, mushrooms, herbs, stir well and bring it to a boil.
Add pasta, close lid and simmer stirring occasionally. Cook for 12 minutes.
Add the cheeses, stir well and add spinach.
Turn off the stove, add parsley and serve hot.
