Lazy Lasagna Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 1 onion, chopped
- pepper
- garlic powder
- 3 garlic cloves minced
- 2 tbsp fresh basil chopped
- 2 cups fresh spinach
- 2 tsp dried oregano
- 10 lasagna noodles broken in pieces (i used 1 280 g b
- 1 340 g pack yves veggie ground original
- 3 cups no salt added veggie or chicken broth
- 1 26 oz (or 796 ml) can crushed tomatoes
- 1 cup sliced mushroom
- worcestershire sauce (couple dashes)
- mozzarella cheese (for topping)
- Carbohydrate 6.05181490711526 g
- Cholesterol 0 mg
- Fat 0.087919791612 g
- Fiber 0.425646875332017 g
- Protein 0.467886979108 g
- Saturated Fat 0.0172357083191467 g
- Serving Size 1 1 serving (18g)
- Sodium 8.28029166658667 mg
- Sugar 5.62616803178324 g
- Trans Fat 0.02447495832432 g
- Calories 25 calories
In a large pot, add water and bring to a boil for the pasta noodles.Once the water is boiling, break up the lasagna noodles into small pieces. Cook until the noodles are almost soft (al dente). Drain and set aside.In a separate large pot, heat over medium and spray lightly with cooking spray.Add in the chopped onion and cook until they soften.Crumble in the veggie ground , chopped garlic and dried oregano.Saute until the onions are translucent and the veggie ground has browns a little.Add in the crushed tomatoes and broth.Season to taste with optional seasonings (pepper, garlic powder, worchestershire).If using, add in spinach and mushrooms and allow to all cook together for about 5 minutes.Add in the drained lasagna noodles and cook for 5 minutes more allowing all the flavors to come together.
