Vegetarian Lasagna Soup
Mushrooms and zucchini replace the meat in Vegetarian Lasagna Soup. This hearty soup will keep you warm on chilly nights.
Ingredients
- 1 Tbsp. olive oil
- 1 onion, chopped
- 1 1/2 cups diced mushrooms
- 4 cloves garlic, minced
- 1 zucchini, diced
- 1/4 cup dry white wine
- 1 (32 oz.) carton vegetable broth
- 1 (14.5 oz.) can diced tomatoes
- 1 (15 oz.) can tomato sauce
- 1 Tbsp. Italian seasoning
- 1 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. crushed red pepper flakes
- 1 tsp. dried basil
- 8 lasagna noodles, uncooked and broken into small pieces
- 3/4 cup grated Parmesan cheese
Instructions
- In a large pot heat olive oil over medium-high heat. When oil is hot, add onion, mushrooms and garlic. Cook for about 3 minutes. Add zucchini and cook for 2 minutes more. Pour in wine and cook another minute. Add vegetable broth, tomatoes, tomato sauce, Italian seasoning, salt, pepper, garlic powder, red pepper flakes and basil.
- Cook over medium low heat for 15 to 20 minutes. Add lasagna noodles and cook for another 15 minutes, or until pasta is al dente. Turn off heat and stir in cheese.
