
Très facile

Easy Veggie Lasagna Soup
6 minutes
Préparation
18 minutes
Cuisson
550 kcal
Par portion
Ingrédients pour 1

2
Lasagna noodles

1/4
Courgette

2 cups
Bouillon de légumes (liquide)

2 càs
Mozzarella (râpé)

1/4
Oignon jaune

1 gou.
Ail

1 cup
Épinard (frais)

1/4 cup
Sauce marinara
Ustensiles
Plaques de cuisson, Fait-tout, Couteau
recette
- Étape 1
Peel & dice the onion. Wash the zucchini, halve it lengthwise & slice it into half moons. - Étape 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. - Étape 3
Add the marinara sauce & veggie broth. Stir & bring the mixture to a boil. - Étape 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. - Étape 5
Add the spinach & stir it in to wilt. Remove the pot from the heat & add the shredded mozzarella. Mix until melted. - Étape 6
Serve the soup topped with additional mozzarella & grated parmesan if you have any. Enjoy!