THE BEST VEGETABLE LASAGNA SOUP #lunch #veggies

This veggie lover lasagna soup formula is pressed with 8 unique vegetables, delicate lasagna noodles, and a delectable herb-injected brilliant stock. It's truly delicious, family-accommodating and ideal for Meatless Monday supper!

This generous soup has 8 diverse kind of vegetables in it, lasagna noodles, and a delightful herb-injected brilliant stock. It's genuinely delightful!

While the conventional red sauce-based lasagna soup tastes great, it's certainly overwhelming. It is anything but a light supper. This vegetable soup feels light and summery however it's super filling and fulfilling. Perhaps it's all the brilliant delightful hues! Don't you love rainbow-enlivened dinners? They're my total top choice!

Also Try Our Recipe : RED LENTIL SOUP WITH SPINACH

Equipment

• Large Soup Pot or 6-Quart Dutch Oven

Ingredients

• 1 tbsp olive oil (or 2-3 tbsp vegetable broth)
• 1 large onion diced
• 3 garlic cloves minced
• 2 large carrots sliced
• 2 medium sweet potatoes chopped
• 2 tbsp Italian seasonings
• 1 tsp dried parsley
• 1/4 tsp turmeric
• 1 bay leaf
• 1/2 tsp Himalayan pink sea salt
• 1/4 tsp black pepper
• 6 cups vegetable broth
• 2 medium zucchini chopped
• 2 medium yellow squash chopped
• 1 large red pepper diced
• 10 oz bag fresh spinach
• 12 oz box lasagna noodles
• 1 tbsp fresh lemon juice (juice from 1/2 a lemon)

Instructions

1. In a large dutch oven, saute the onions, garlic, carrots, and sweet potatoes in olive oil for 5-8 minutes or until they've softened slightly.
2. Add the Italian seasonings, parsley, turmeric, sea salt, pepper, and a bay leaf. Saute for 1-2 minutes. Add the vegetable broth, bring it to a simmer and then reduce the heat to medium-low. Cover with a lid and let it cook for 15-20 minutes or until all of the vegetables are tender.
3. Add the zucchini, yellow squash, red peppers, and spinach. Replace the lid, and let it cook for 5 additional minutes. Be careful not to overcook the squash, peppers, and spinach-- you want them to be tender but not mushy. Add the fresh lemon juice and stir it in. 
4. (Cook the lasagna noodles while the soup is cooking) In a separate pot, bring water to a boil and season with salt. Break up the lasagna noodles and put them into the boiling water. Cook the noodles according to package instructions. 
5. Put a few noodles in each bowl and serve the soup on top of it. Garnish with parsley.

For More Details : bit.ly/3awJ1Ob

Read More Our Recipe : Chinese Egg Noodles- Handmade Version