day 4 of my soup series is lasagna soup! hope you enjoy 🍝🤍 (recipe adapted from @katie)
ingredients
2 tbsp olive oil
1 yellow onion, diced
5 cloves of garlic, minced
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes
1 1/2 tsp sea salt
1 tsp black pepper
4 tbsp tomato paste
28 oz crushed tomatoes
1 cup diced zucchini
1 cup diced red bell pepper
6 cups vegetable stock
5 oz mafaldine pasta
4 cups fresh spinach
1 cup whole milk ricotta cheese
1/2 cup shredded mozzarella
2 tbsp sliced fresh basil
recipe
1. to a large pot add 2 tbsp olive oil and diced onion, and saute until fragrant (about 5 mins)
2. add minced garlic, oregano, basil, red pepper flakes, salt, pepper and tomato paste and cook for another 1-2 mins
3. pour the can of crushed tomatoes into the pot along with the chicken broth, zucchini, and red bell pepper, then cover with a lid to bring to a boil
4. once the soup is boiling add your mafaldine pasta and reduce to a simmer
5. once the noodles are cooked, remove from the heat and stir in the fresh spinach
6. to a medium mixing bowl add ricotta, mozzarella, basil and 1/2 tsp black pepper, and stir to combine
7. serve soup in bowls with a dollop of the ricotta mixture and a few fresh basil leaves to garnish, and enjoy!
#nutritionbymeagan #soupsthatarebasicallysalads #souprecipes
