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Vegetable Lasagna Soup
7 servings

[ INGREDIENTS ]

Coconut Oil
Yellow Onion
Carrots
Garlic Cloves
Vegetable Broth
Water
Diced Tomatoes
Spaghetti Sauce
Zucchini
Yellow Squash
Cremini Mushrooms
Dried Basil
Dried Oregano
Thyme
Rosemary
Salt
Black Pepper
Lasagna Noodles
Spinach

CHEESE MIXTURE

Mozzarella Cheese
Parmesan Cheese

[ INSTRUCTIONS ]

1. Heat :
   
   2 Tablespoon Coconut Oil;
   in a large pot over medium-high heat.
2. Add :
   
   1 Medium Yellow Onion, Chopped;
   3 Medium Carrots, Diced;
   and saute until softened, about 8 minutes.
3. Add :
   
   4 Cloves of Garlic, Minced;
   and saute 1 minute longer.
4. Add in :
   
   4 Cups Vegetable Broth;
   1/2 Cup Water;
   2 Cans Diced Tomatoes;
   1 Jar Spaghetti Sauce;
   1 Medium Zucchini, Chopped;
   1 Medium Yellow Squash, Chopped;
   5 Ounce Cremini Mushrooms, Sliced;
   2 Teaspoon Dried Basil;
   1 Teaspoon Dried Oregano;
   1/2 Teaspoon Thyme;
   1/2 Teaspoon Rosemary;
   Salt, to Taste;
   Black Pepper, to Taste;.
5. Bring to a boil then add :
   
   9 Lasagna Noodles, Broken into Bite Size Pieces;
   then reduce heat to medium low.
6. Cover and simmer, stirring occasionally (loosen any noodles that may stick to the bottom when stirring), until pasta is tender, about 10 to 13 minutes.
7. Meanwhile in a mixing bowl stir together :
   
   1 1/4 Cups Mozzarella Cheese, Shredded;
   1/2 Cup Parmesan Cheese, Finely Shredded;
   while seasoning lightly with :
   
   Salt, to Taste;.
8. Stir :
   
   3 Cups (Packed) Spinach (3 Ounce), Roughly Chopped;
   into soup and allow to heat through until wilted.
9. Serve soup warm topped with spoonfuls of the cheese mixture (just swirl it lightly into your personal serving - it will melt quickly) and sprinkle with parsley if desired.

::: View the original recipe for Vegetable Lasagna Soup at cookingclassy.com