Lasagna Style Soup
Ingredients
The soup base
-
1
medium
onion, diced
-
3
cloves
garlic, chopped
-
1
tablespoon
dried oregano
-
156
ml
tomato paste
-
1
can (796 ml)
diced tomatoes
-
2
leaves
bay leaves
-
6
cups
vegetable broth
-
1
cup
lasagna pasta, broken in pieces
-
1
cup
baby spinach
-
to taste
salt and pepper
The toppings
-
½
cup
ricotta
-
¼
cup
Parmesan cheese
-
to taste
fresh parsley, for garnish
Instructions
- 1. In a large saucepan, cook the diced onion in a little oil until softened.
- 2. Add the chopped garlic and cook for 1 minute.
- 3. Stir in the dried oregano and tomato paste, cooking for 3 minutes.
- 4. Add the diced tomatoes, bay leaves, and vegetable broth, bringing the mixture to a boil.
- 5. Stir in the broken lasagna pasta and simmer over medium-high heat until the pasta is cooked through, about 15 minutes.
- 6. Add the baby spinach, ricotta, and Parmesan cheese at the end of cooking.
- 7. Serve the soup garnished with fresh parsley.
Nutrition Facts (estimated)
Servings
4 - 6
Calories
400
Total fat
7g
Total carbohydrates
70g
Total protein
17g
Sodium
1875mg
Cholesterol
20mg
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