Vegetarian Lasagna Soup

• servings: 4 servings
• total time: 20 minutes

Ingredients

2 tablespoons extra-virgin olive oil

3 ½ cups sliced cremini mushrooms

2 cups zucchini, cut into 1/3-inch-thick half-moons

1 tablespoon garlic paste

3 cups water

1 (24 ounce) jar low-sodium marinara sauce

¼ teaspoon salt

4 ounces lasagna noodles (about 4 to 5 noodles), preferably whole-wheat, broken into 1-inch pieces

3 cups baby spinach

½ cup whole-milk ricotta cheese

¼ cup shredded low-moisture whole-milk mozzarella-and-provolone blend

1 tablespoon grated Parmesan cheese (see Tip)

Directions

Heat oil in a large pot over medium-high heat. Stir in mushrooms and zucchini; cook, stirring often, until the vegetables are slightly softened, 3 to 5 minutes. Stir in garlic paste; cook, stirring constantly, until fragrant, about 1 minute. Add water, marinara and salt; bring to a boil over medium-high heat. Add noodles and stir to separate, about 30 seconds. Cook, stirring occasionally, until the noodles are just cooked through but not completely soft, 8 to 10 minutes. Add spinach; cook, stirring occasionally, until just wilted, about 1 minute.

Meanwhile, combine ricotta, shredded cheese and Parmesan in a small bowl.

Divide the soup among 4 bowls. Top each serving with a dollop of the ricotta mixture.

Nutrition

• Calories: 402 kcal
• Total Fat: 22 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Cholesterol: 21 mg
• Sodium: 631 mg
• Total Carbohydrate: 37 g
• Dietary Fiber: 8 g
• Total Sugars: 9 g
• Protein: 17 g