Lasagna Soup


Soup is such a great entrée. Soup is even better when it’s fashioned out of something else, and nothing is begging to be turned into a soup like lasagna is. I mean, it’s pretty much already a soup.

Lasagna Soup

2 bell peppers

2 cloves of garlics

1 can of marinara sauce

3 cups of vegetable broth

1 cup garlic spreadable cheese

5 lasagna noodles

Start off with chopping your bell peppers and garlic, and toss the veggies, marinara sauce, and broth in a large pot. Then take your lasagna noodles and break them into small pieces and stir everything together. First you’ll bring everything to a boil then put your heat on low and let it simmer for about 25-30 minutes. After your noodles are cooked through, while keeping your heat on low, whisk in your spreadable cheese. I got mine at Publix in the cheese section and have yet to see it again, but I imagine any kind of cheese that melts would do. Honestly, next time I might try ricotta or mozzarella. But once you’ve got your soup all mixed properly, you’re good to go! I suggest grating parmesan over it, or maybe adding some spinach at the end with your cheese.

While this recipe is vegetarian-friendly, there are lots of easy ways to add meat or make it vegan-friendly.





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