Vegetable Lasagna Soup

Ingredients

  • 1 tablespoon olive oil
  • 1/2 medium yellow onion, diced (about 1 cup)
  • 3 medium cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon kosher salt + more if desired
  • 1/4 teaspoon freshly ground black pepper + more if desired
  • 1 (24-ounce) can whole tomatoes
  • 4 cups low-sodium vegetable broth
  • 1 (15-ounce) can cannellini beans or white kidney beans, drained
  • 4 ounces white mushrooms, sliced
  • 1 medium zucchini, diced (optional)
  • 1 bay leaf
  • 6 ounces lasagna pasta, broken into bite-size pieces (can also use rotini or other curly pasta of choice)
  • 4 lightly-packed cups baby spinach, roughly chopped (about 3 ounces)
  • 1/2 cup chopped parsley + more for garnish if desired

For the cheese topping:

  •  1 cup ricotta cheese
  • 1/2 cup shredded mozzarella
  • 1/4 cup shredded Parmesan cheese
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper

For Further Instructions

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