Vegetable Lasagna Soup

supperwithmichelle.com

MelissaS

2 to 3 tablespoons of Olive Oil

1 medium Yellow Onion (diced)

1 large Carrot (thinly sliced)

½ of a Red Bell Pepper (seeded and diced)

½ of a Green Bell Pepper (seeded and diced)

½ cup White or Baby Bella Mushrooms (sliced)

1 tablespoon Italian Dried Herbs

1 pinch of Red Chili Flakes

3 cloves of Garlic (minced)

3 tablespoons of Tomato Paste ( I use the kind in a tube, so not to waste)

5 cups of Low Sodium Vegetable Broth

1 to 3 cups of Water (start with one cup and if your soup gets too hearty, then add more water or broth as you see fit)

1 medium Zucchini (sliced)

1 to 14.5.oz can of Crushed Tomatoes

¼ teaspoon of Sugar (this helps with the acidity of the tomatoes)

1 teaspoon of Sea Salt (or more if needed)

¼ teaspoon of Ground Black Pepper

8 ounces of dried Pasta ( I used Malfada Corta) - Campanelle Pasta is a good substitution. If you choose to use Lasagna Noodles, then I would recommend about 7 or 8 strips broken up

1 to 2 handfuls of fresh leafy greens such as Spinach or Kale (roughly chopped)

6 leaves of fresh Basil (roughly chopped) (optional)

subheading: Optional Toppings:

I like to add a dollop of of herby ricotta cheese to each bowl. Account for one tablespoon for each person that you’re serving. In a small bowl, put that many tablespoons of Ricotta cheese in, a good sprinkle of grated parmesan cheese, and some freshly chopped basil. Stir that all together and add a dollop to each bowl.

Additional Parmesan Cheese

Directions at supperwithmichelle.com

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