Vegetable Lasagna Soup

Cook mainly from reduced calorie healthy recipes/books and authors or adapt recipes to become less calorie, (IE: more veggies, lean protein, then carbs and fats) and also convert to a vegetarian recipe at times. Like lots of flavor from herbs and spices rather then fat and carbs. Heavy on vegetarian and fish, but do eat most anything.

vegetarian lasagna soup

Yield: 4 SERVINGS Prep: 15 MINS Cook: 30 MINS Total: 45 MINS

If you've never had Vegetable Lasagna Soup, it's sorta like a deconstructed version of Vegetable Lasagna. And it's delicious! With most vegetable soups, you should certainly take the liberty to use the vegetables that you like or that are in season.

2 to 3 tablespoons Olive Oil, Extra Virgin

1 Medium Yellow Onion, Diced

½ of a Red Bell Pepper, Seeded and Diced

½ of a Green Bell Pepper, Seeded and Diced

1 Large Carrot, Peeled and Thinly Sliced

1 cup White or Baby Bella Mushrooms, Sliced

1 tablespoon Italian Dried Herbs

1 pinch Red Chili Flakes

3 Garlic Cloves, Minced

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

5 cups Low-Sodium Vegetable Broth

1 to 3 cups 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 14.5. oz can Crushed Tomatoes

¼ teaspoon Sugar, This helps with the acidity of the tomatoes

1 teaspoon Fine Sea Salt or to taste, or to taste

¼ teaspoon Ground Black Pepper

8 ounces dried Pasta, I used Malfada Corta - Campanelle Pasta is a good substitution. If you choose to use Lasagna Noodles, then I would recommend about 6 to 8 strips broken up, around 8 ounces

1 to 2 handfuls Spinach or Kale, Roughly Chopped

subheading: OPTIONAL TOPPINGS:

Herby ricotta cheese (see notes)

Freshly Grated Parmesan Cheese

A small handful fresh Basil

Directions at supperwithmichelle.com

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