Vegetable Lasagna Soup

1 tbsp Olive Oil (or 2-3 tbsps vegetable broth)

1 large onion, diced

3 garlic cloves, minced

2 large carrots, sliced

2 medium sweet potatoes, chopped

2 tbsp Italian seasoning

1 tsp dried parsley

0.25 tsp turmeric

1 bay leaf

0.50 tsp Himalayan Pink Sea Salt

0.25 tsp Black Pepper

6 Vegetable Broth

2 medium Zucchini, chopped

2 medium Yellow Squash, chopped

1 large Red Pepper, diced

10 bag of Fresh Spinach

12 box of Gluten-Free Noodles (Can use rice noodles, buckwheat etc)

1 tbsp Fresh Lemon Juice (juice from 1/2 a lemon)

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.

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.

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.

(Cook the noodles of your choice 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.

Put a few noodles in each bowl and serve the soup on top of it. Garnish with parsley.

Nutrition Facts

Serving Size 6 servings

Servings 0

Amount Per Serving
Calories 350

% Daily Value *
Total Fat 73g113%
Saturated Fat 1g5%
Cholesterol 334mg112%
Sodium 350mg15%
Potassium 996mg29%
Protein 58g116%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Print Options:

Vegetable Lasagna Soup