The Best Vegetable Lasagna Soup

• Produce

  • 1/2 tsp Basil
  • 1 Bay leaf
  • 2 Carrots
  • 1/4 tsp Garlic powder
  • 1 Onion, large
  • 1 Parsley
  • 1 10 oz bag Spinach, fresh
  • 2 Sweet potatoes, medium
  • 1/2 tsp Thyme
  • 2 Yellow squash, medium
  • 2 Zucchini, medium

• Canned Goods

  • 6 cups Vegetable or chicken broth

• Pasta & Grains

  • 1 box Lasagna noodles

• Baking & Spices

  • 2 1/2 tsp Italian seasonings
  • 1 10 oz bag Red peppers or 1 large red pepper, frozen
  • 1 Sea salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on staceyhomemaker.com

Description

Ingredients

• 2 Tbsp olive oil
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 medium sweet potatoes, peeled and diced
• ½ tsp basil
• ½ tsp thyme
• ¼ tsp garlic powder
• 2½ tsp Italian seasonings
• Sea salt and pepper to taste
• 1 bay leaf
• 6 cups vegetable or chicken broth
• 2 medium zucchini
• 2 medium yellow squash
• 10 oz bag of frozen red peppers or 1 large red pepper, diced
• 10 oz bag of fresh spinach
• 1 box of lasagna noodles
• Parsley for garnish

Directions

• In a large dutch oven, saute the onions, carrots, and sweet potatoes for 5-8 minutes or until theyve softened slightly.
• Add basil, thyme, Italian seasonings, garlic powder, salt, pepper, bay leaf and vegetable broth. Bring to a boil, reduce to a low simmer. Cover with the lid. Cook for 15-20 minutes or until everything is soft.
• Add zucchini, yellow squash, and red peppers. Make sure all veggies are submerged in the broth. If not, add a little more broth or water. Cover again and let cook for 5 additional minutes.
• In a separate pot, bring water to a boil and season with salt. Add the whole lasagna noodles to the pot. Cook according to package instructions (about 4 minutes). Remove noodles from the pot with a strainer spoon and lay on a tray or cutting board to cool. Once cool enough to handle, stack them vertically and cut into even squares. Add the noodles to the soup pot.
• Stir in the fresh spinach, cook for 2-3 minutes, just long enough for spinach to wilt.
• Serve immediately, and garnish with fresh parsley and a sprinkle of black pepper.