Description
Gluten Free, Vegan Option, Refined Sugar Free
Your favorite comfort food made easy. This lasagna soup is creamy and cozy and full of (gluten free) noodles and cheese. With a vegan option, this soup is for everyone!
Ingredients
Scale
- 2 tbsp olive oil
- 1/2 yellow onion, diced
- 1 tsp (or two cloves) minced garlic
- 3 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes, NOT drained
- 1 tbsp Italian seasoning
- 1 tsp salt
- 2 tbsp tomato paste
- 1/2 – 3/4 pack of Banza lasagna noodles (about 5-6 oz)
- 1 tbsp fresh parsley, chopped
- 1 and 3/4 cup dairy free milk
- 3 handfuls of fresh spinach
- 2 tbsp whole milk ricotta
- 2 tbsp shredded mozzarella
- Optional: parmesan to garnish
Instructions
- Pour your olive oil into a large pot or dutch oven. Add your diced onion and minced garlic, stir until fragrant (about 3 minutes).
- Add your broth, diced tomatoes, tomato paste, Italian seasoning, and salt. Stir and then bring to a boil.
- Once boiling, add in your noodles (you can break into whatever sized pieces you’d like), and boil until the noodles are tender (about 7 minutes).
- Reduce to a simmer, add your milk, parsley, and spinach, and stir until spinach has wilted.
- Lastly, add in your cheeses, stir until incorporated into broth. Serve warm. Can sprinkle with parmesan or more mozzarella if desired.
Notes
The more noodles you add, the more “stew like” this will be, with less broth (they will absorb the broth). Start with 1/2 of the package and add more if you think necessary
Feel free to add meat to this if you’d like!
Nutrition
- Serving Size: ~ 1 cup