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Veggie lasagna soup

You’ll need:

5 Lasagna noodles sliced

6 Mini sweet peppers chopped

1 cup Broccoli chopped

1 medium Yellow summer squash

1 medium Zucchini diced

2 cups fresh Spinach

2 Carrots chopped in thin slices

1 cup Heavy creamy

32 oz Vegetable stock

3 cloves Fresh garlic

1/2 cup mozzarella cheese

1 cup Parmesan cheese

Fresh parsley


First you will need to chop up all veggies into bite size pieces. In a hot skillet drizzle with olive oil and add all veggies and sauté until tender. Add 3 minced garlic cloves and spinach sauté a few minutes longer, until spinach is wilted. Then in stock pot add veggies, cream and stock. Bring to a boil and let simmer for 20 minutes. Add noodles to soup and 12 cup mozzarella cheese and 1 cup Parmesan cheese. When serving top with fresh Italian parsley and grated Parmesan and serve with side of Italian bread. Enjoy!

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