Easy Veggie Lasagna Soup
5 reviewsLasagna noodles tend to break, so you might as well make an easy lasagna soup out of them :-)
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Utensils
Stovetop, Pot (large), Knife
recipe
Step 1
Peel & dice the onion. Wash the zucchini, halve it lengthwise & slice it into half moons.
Step 2
Heat a drizzle of olive oil in a pot on medium heat. Add the diced onion & zucchini. Grate in the garlic. Season with salt, pepper & Italian seasoning if you have any. Stir & cook until the veggies begin to lightly brown & soften, about 3-4 min.
Step 3
Add the marinara sauce & veggie broth. Stir & bring the mixture to a boil.
Step 4
Break up the lasagna noodles into bite-sized pieces (about 1-2 inches long) & drop them into the pot. Cook for 8-10 min on high until the noodles are al dente.
Step 5
Add the spinach & stir it in to wilt. Remove the pot from the heat & add the shredded mozzarella. Mix until melted.
Step 6
Serve the soup topped with additional mozzarella & grated parmesan if you have any. Enjoy!
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 550 cal. |
| Fat | 14 g |
| Carbohydrates | 30 g |
| Protein | 10 g |
| Fiber | 5 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Easy Veggie Lasagna Soup" contains 550 Energy, 14 g of Fat, 30 g of Carbohydrates, 10 g of Protein, 5 g of Fiber.
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