Easy vegetarian lasagna soup recipe for a Delicious and Healthy Treat!

lasagna soup recipe with vegetables

Ingredients:

1 tablespoon olive oil 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves garlic, minced 1 (28 ounce) can crushed tomatoes 1 (15 ounce) can tomato sauce 1 (15 ounce) can cannellini beans, drained and rinsed 1 (10 ounce) package spinach, thawed and squeezed dry 1 (8 ounce) package lasagna noodles, broken into 1-inch pieces 1/2 cup grated Parmesan cheese Salt and pepper to taste

Instructions:

Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic and cook until softened, about 5 minutes. Stir in the crushed tomatoes, tomato sauce, cannellini beans, and spinach. Bring to a simmer and cook for 20 minutes, stirring occasionally. Add the lasagna noodles and cook until heated through, about 5 minutes. Stir in the Parmesan cheese and season with salt and pepper to taste. Serve hot.

Tips:

For a heartier soup, you can add ground beef, sausage, or tofu to the pot along with the vegetables. You can also add other vegetables to the soup, such as zucchini, mushrooms, or peppers. If you want a thicker soup, you can add a little bit of cornstarch or flour to the pot before simmering. To make ahead, assemble the soup up to the point of adding the lasagna noodles. Cover with plastic wrap and refrigerate for up to 24 hours. When you're ready to serve, add the lasagna noodles and cook according to the instructions.

Enjoy!