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One-Pot Veggie Lasagna Soup

Servings 6
Author Emily @ Zen & Spice

Ingredients

  • 1 Tbsp olive oil
  • 4 garlic cloves minced
  • 1 Tbsp onion powder
  • 1/2 tsp red pepper flakes
  • 1 24- oz can marinara sauce
  • 1 15- oz can diced tomatoes
  • 2 Tbsp tomato paste
  • 2 tsp balsamic vinegar
  • 1 tsp granulated sugar
  • 1 Tbsp dried basil
  • 1 tsp salt
  • 1 tsp oregano
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 6 cups chicken broth
  • 10 oz frozen spinach thawed and drained
  • 2 zucchini diced
  • 10 uncooked lasagna noodles broken into 1" pieces
  • 1 cup milk
  • 1 cup ricotta
  • shredded mozzarella for topping

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the garlic, onion powder and red pepper flakes. Saute for a few minutes.
  2. Add the marinara, diced tomatoes, tomato paste, balsamic vinegar, sugar, basil, salt, oregano, black pepper, bay leaf, chicken broth, spinach, zucchini and lasagna noodles.
  3. Bring to a boil then reduce to a simmer for 20 minutes, stirring occasionally.
  4. Discard bay leaf and stir in the milk and ricotta cheese. Garnish each bowl with mozzarella.