Vegetarian Lasagna Soup : Original Italian recipe

Soup is one of my favorite things to eat and make, especially in the winter. I love the process of adding vegetables to a stock pot and cooking them. Then adding herbs and spices to flavor the vegetables, then broth or tomatoes, and finally beans, meat, or pasta to finish the soup. Each layer added to the soup gives it more and more flavor.

Ingredients

• 1 T. extra virgin olive oil
• 1/2 cup diced yellow onion
• 1 1/2 cups diced white mushrooms
• 1 whole zucchini, diced
• 4 cloves garlic, minced
• 1/4 cup dry white wine
• 1 carton (32oz) vegetable broth
• 1 can (14.5oz) petite diced tomatoes
• 1 can (15oz) tomato sauce
• 1 T. Italian seasoning
• 1 t. kosher salt
• 1/4 t. ground black pepper
• 1/2 t. garlic salt
• 1/4 t. crushed red pepper
• 1 t. dried basil
• 8 lasagna noodles (uncooked), broken into small pieces
• 3/4 cup parmesan cheese, grated

Instructions

1. In a large stock pot heat 1 tablespoon of oil over medium high heat.
2. When the oil is hot add the onion, mushrooms, and garlic and cook them for about 3 minutes.
3. Add in the zucchini and cook another 2 minutes.
4. Pour in the wine and cook another minute.
5. To the vegetable and wine mixture add the vegetable broth, tomato sauce, diced tomatoes, salt, pepper, garlic salt, Italian seasoning, crushed red pepper, and basil.
6. Cook the soup over medium low heat for 15-20 minutes.
7. Add the uncooked, broken up pieces of lasagna noodles to the soup and cook for another 15 minutes, or until the pasta is al dente.
8. Turn off the heat and stir in the grated parmesan cheese.
9. Serve in bowls topped with a more parmesan cheese if desired.

Recipe source