Easy Veggie Lasagna Soup

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Lasagna noodles tend to break, so you might as well make an easy lasagna soup out of them :-)

Hannah
Hannah
Very easy
40

6 minutes

Prep time

18 minutes

Cook time

550 cal.

Per serving

Ingredients

Utensils

Stovetop, Pot (large), Knife

recipe

Yellow onion
Zucchini

Step 1

Peel & dice the onion. Wash the zucchini, halve it lengthwise & slice it into half moons.

Garlic
Olive oil

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.

Marinara sauce
Veggie broth

Step 3

Add the marinara sauce & veggie broth. Stir & bring the mixture to a boil.

Lasagna noodles

Step 4

Break up the lasagna noodles into large pieces & drop them into the pot. Cook for 8-10 min on high until the noodles are al dente.

Spinach (fresh)
Mozzarella (shredded)

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!


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Nutrition facts

Average estimated amount for one serving

Energy550 cal.
Fat14 g
Carbohydrates30 g
Protein10 g
Fiber5 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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Easy Veggie Lasagna Soup