Hi friends! Park City is truly at peak autumn weather right now. The colors are gorgeous and I just love looking out at the view from our back patio and feel so blessed to be living in the most beautiful place! The nights are already getting pretty chilly, so there is nothing better than curling up with a hot bowl of chili or soup in front of the fireplace after a busy day.
Photo and recipe credits to: foodie crush
This new recipe I found is an easy spin on the traditional lasagna, but all in one yummy bowl of soup. Plus, it’s vegetarian and full of hearty veggies to keep you full and satisfied. My favorite part is the cheesy topping though 😉
| Prep Time | 20 minutes |
| Cook Time | 3 hours |
| Servings |
servings
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Ingredients
Lasagna Soup
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 2 cups brown mushrooms sliced
- 2 zucchinis sliced
- 1 28 ounce can of crushed tomatoes
- 3 tablespoons tomato paste
- 4 cups vegetable broth
- 2 bay leaves
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1/8 teaspoon red pepper flakes
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 6 ounces lasagna noodles
- 4 cups fresh spinach
Ricotta Cheese Topping
- 8 ounces ricotta cheese
- 1 cup mozzarella cheese
- 1/4 cup parsley chopped
- 1/4 cup basil chopped
- pinch kosher salt
Ingredients
Lasagna Soup
Ricotta Cheese Topping
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Instructions
For the lasagna soup
- Heat the olive oil in a non-stick skillet over medium heat. Add the onion, garlic, and brown mushrooms, and cook until they begin to soften, about 4-5 minutes.
- Add the onion mixture to the insert of a 6 quart slow cooker with the zucchini, crushed tomatoes, tomato sauce, vegetable broth, bay leaves, basil, oregano, red pepper flakes, kosher salt and black pepper.
- Set the slow cooker on low and cook for 7 hours or on high and cook for 3 ½ to 4 hours.
- Once the cooking time is done, cook the lasagna noodles according to the package directions, drain, and add to the soup. Cut them into smaller pieces if you'd like.
- Add the spinach and warm until wilted.
- Mix in half of the ricotta cheese mixture.
- Ladle into soup bowls and top with a dollop of the remaining ricotta cheese topping and sprinkle with more parsley and basil.
For the ricotta cheese topping
- Mix all ingredients together in a small bowl. Refrigerate until ready to serve.
Recipe Notes
Recipe credits to: foodie crush
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