Vegetarian Lasagna Soup

This is by far one of my favorite soup recipes. It's so thick, hearty and delicious, it almost shouldn't be considered a soup. I originally featured Lasagna Soup early last year but thought I would give it a come back in it's vegetarian form.

To start, sautee some diced onion and minced garlic is a little bit of evoo.

Then add broth, diced tomatoes, tomato sauce, eggplant, pepper, squash and spices. The directions say to cook for 10-15 mins, but my opinion is for any good soup, simmer for an hour or more. :-)

Five minutes before you are ready to serve add cheeses and spinach. 

To serve, add 1/2 c. cottage cheese or ricotta in bottom of a bowl

Place 1/2 c. whole wheat pasta on top

Add 1c. hearty veggie soup and add cheese. 

Mix well and Enjoy!

Vegetarian Lasagna Soup adapted from Paula Deen's Taste Like Lasagna Soup

1 large onion, chopped
1 bell pepper, chopped
8oz baby spinach

1 large eggplant, chopped

1/2 large spaghetti squash, roasted and pureed (or any squash)
4 - 8 cloves garlic, minced
1 box vegetable broth
2 - 14oz cans of diced tomatoes

1 - 14 oz tomato sauce
3/4 cup grated Parmesan cheese

2 cup Italian blend cheese (thank me on this one!)
2 tsp of Italian Seasoning
1 tsp Thyme
2 cups whole wheat pasta

Cottage or ricotta cheese

In a stock pot brown onions and garlic in a little evoo, about 1 tbs. Cook 10-15 minutes till vegetables are tender, then add spinach and cheese and simmer for an additional 5 minutes. In a separate pot, boil water and cook pasta to package directions.(I keep the pasta and soup separate to keep the pasta from expanding and getting mushy)

To serve, place 1/2 c. cottage cheese or ricotta in the bottom of a bowl. Top with 1/2 c. of pasta and with 1c. of hearty veggie soup. Top with more mozzarella or parmesan cheese.