Lasagna Soup

• servings: 5 servings
• active time: 20 minutes
• total time: 50 minutes

Ingredients

2 tbsp olive oil

5 garlic cloves (minced)

1/2 white onion (diced)

2 cups cherry tomatoes (halved)

2 tbsp tomato paste

14 oz tomatoes (crushed)

1 32 oz marinara sauce (jar)

14 oz can lentils (drained and rinsed)

8 oz lasagna noodles (broken up; not oven ready version)

2 cups spinach (fresh)

2 tsp Italian seasoning

2 tbsp parsley (fresh for garnish)

basil (fresh for garnish)

1 tsp salt

1 tsp pepper

Ricotta cheese

Directions

Saute the garlic and onion in olive oil on medium heat.

Add in cherry tomatoes and saute a few more minutes

Add tomato paste, crushed tomatoes, marinara sauce, lentils, lasagna noodles, spices and spinach. Then bring to a boil and cover and cook on medium stirring every few minutes.

Add half the ricotta. Garnish with parsley and basil. Top each bowl of soup with garnish and a little more ricotta.

Nutrition

• Serving Size: 1 g
• Calories: 593 kcal
• Total Fat: 21 g
• Saturated Fat: 3 g
• Unsaturated Fat: 16 g
• Sodium: 1902 mg
• Total Carbohydrate: 80 g
• Dietary Fiber: 15 g
• Total Sugars: 16 g
• Protein: 28 g