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Veggie-Pesto Lasagna Soup
Ingredients
  • 6 cup reduced-sodium chicken broth
  • 3 cup ¼-inch pieces butternut squash
  • 1 15 ounce can tomato sauce
  • 1 14.5 ounce can diced tomatoes, undrained
  • ½ cup chopped red sweet pepper
  • 3 cloves garlic, minced
  • 2 teaspoon dried Italian seasoning, crushed
  • 8 ounce dried lasagna noodles, broken into bite-size pieces
  • 2 cup fresh baby spinach, coarsely chopped
  • 2 tablespoon basil pesto
  • 1 cup ricotta cheese
  • Finely shredded Parmesan cheese (optional)
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