Vegetable Lasagna Soup
INGREDIENTS
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2 Tbsp olive oil
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1 medium yellow onion, chopped (1 1/2 cups)
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1 1/2 cups diced carrots (about 3 medium)
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4 cloves garlic, minced (1 1/2 Tbsp)
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1 (32 oz) carton vegetable broth
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1/2 cup water
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2 (14.5 oz) cans diced tomatoes
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2 (8 oz) cans tomato sauce
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1 medium zucchini (8 oz), ends trimmed, chopped
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1 medium yellow squash (8 oz), ends trimmed, chopped
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5 oz button mushrooms, sliced
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2 tsp dried basil
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1 tsp dried oregano
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1/2 tsp each dried thyme and rosemary (crushed)
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1 tsp sugar
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Salt and freshly ground black pepper
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8 lasagna noodles (7 oz), broken into bite size pieces (see important note*)
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3 cups packed spinach (3 oz), roughly chopped
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3 Tbsp chopped fresh parsley (optional)
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1 1/4 cups (5 oz) shredded mozzarella cheese
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1/2 cup (2 oz) finely shredded parmesan cheese
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8 oz ricotta cheese
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