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Lasagna Soup with Spinach & Zucchini.

“Lasagna Soup with Spinach & Zucchini”
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This Lasagna Soup with Spinach & Zucchini captures all the comforting flavors of lasagna in a hearty, veggie-packed one-pot meal ready in 45 minutes.

Ingredients

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1 pound ground Italian sausage (or ground beef)

1 medium yellow onion, diced

4 cloves garlic, minced

1 medium zucchini, diced

1 can (28 oz) crushed tomatoes

4 cups low-sodium chicken broth

2 cups water

2 tablespoons tomato paste

2 teaspoons dried basil

1 teaspoon dried oregano

1/2 teaspoon dried thyme

1 bay leaf

8 oz lasagna noodles, broken into pieces

4 cups fresh baby spinach, chopped

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Salt and black pepper to taste

2 tablespoons fresh basil, chopped (for garnish)

Instructions

1. Heat a Dutch oven over medium-high. Brown sausage for 6–8 mins.

2. Add onion, cook 3–4 mins. Stir in garlic and cook 30 sec.

3. Add zucchini and cook 2–3 mins. Stir in tomato paste, cook 1 min.

4. Add crushed tomatoes and scrape fond from pot bottom.

5. Pour in broth, water, herbs, bay leaf. Simmer 10 mins.

6. Add broken lasagna noodles. Cook 12–15 mins until al dente.

7. Stir in spinach and cook 2–3 mins. Remove bay leaf.

8. Mix ricotta, mozzarella, and Parmesan in a bowl.

9. Serve soup topped with cheese mixture and fresh basil.

Notes

Use turkey or lentils for leaner or vegetarian option.

Add extra vegetables like carrots or bell peppers if desired.

For dairy-free, substitute nutritional yeast and cashew cream.

Freeze soup base separately and add pasta fresh for best texture.

Nutrition

Find it online: https://easyumrecipes.com/lasagna-soup-with-spinach-zucchini/