- Bring a large pot of water to a boil.
- Heat the olive oil in another large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent.
- Add the chickpeas, mushrooms, zucchini, yellow squash, dried basil, oregano, parsley, and cayenne pepper and cook for about 5 minutes, stirring occasionally, until the vegetables are just becoming tender.
- Add the tomato sauce, tomatoes, and broth. Bring to a boil, then reduce to a simmer and cook for about 10 minutes.
- While the soup is simmering, cook the lasagna noodles according to the package instructions until al dente. Drain the noodles and add to the soup.
- Stir in the nutritional yeast (if using), lemon juice, salt, and pepper. Add the spinach and fresh basil and remove from the heat.
- Serve immediately, topped with a dollop of ricotta. Leftovers will keep in an airtight container in the fridge for 3 to 4 days.
Lasagna Soup
By Pooja Sanghavi
Mar, 3rd
631
Servings
6 persons
Cook Time
50 minutes
Ingredients
19
- 21
Ingredients
- 1 teaspoon olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1½ cups cooked chickpeas
- 8 ounces cremini mushrooms
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 1 tablespoon dried basil
- 2 teaspoons dried oregano
- 1 teaspoon dried parsley
- Pinch of cayenne pepper
- One 15-ounce can no-salt-added tomato sauce
- One 15-ounce can no-salt-added crushed tomatoes
- 1 quart low-sodium vegetable broth
- 12 ounces lasagna noodles
- 3 tablespoons nutritional yeast, optional
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- 3 cups loosely packed chopped fresh spinach
- 1 cup loosely packed chopped fresh basil
- Herbed Macadamia Ricotta
