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
Salt/pepper
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!