Vegetable Lasagna Soup

Ingredients

The soup

• 2 Tbsp olive oil
• 1 medium yellow onion, chopped
• 1½ cups diced carrots
• 4 cloves garlic, minced
• 32 oz low-sodium vegetable broth
• ½ cup water
• 2 cans diced tomatoes (14.5 oz each)
• 2 cans tomato sauce (8 oz each)
• 1 medium zucchini, chopped
• 1 medium yellow squash, chopped
• 5 oz button mushrooms, sliced
• 2 tsp dried basil
• 1 tsp dried oregano
• ½ tsp dried thyme
• ½ tsp dried rosemary, crushed
• 1 tsp sugar
• to taste salt and freshly ground black pepper
• 8 noodles lasagna, broken into bite-size pieces
• 3 cups spinach, roughly chopped
• 3 Tbsp chopped fresh parsley (optional)

The cheese mixture

• 1¼ cups shredded mozzarella cheese
• ½ cup finely shredded parmesan cheese
• 8 oz ricotta cheese

Instructions

Nutrition Facts (estimated)