day 4 of my soup series is lasagna soup! hope you enjoy 🍝🤍 (recipe adapted from @katie)<br /><br />ingredients<br />2 tbsp olive oil<br />1 yellow onion, diced<br />5 cloves of garlic, minced<br />1 tsp dried oregano<br />1 tsp dried basil<br />1/2 tsp red pepper flakes<br />1 1/2 tsp sea salt<br />1 tsp black pepper<br />4 tbsp tomato paste<br />28 oz crushed tomatoes<br />1 cup diced zucchini<br />1 cup diced red bell pepper<br />6 cups vegetable stock<br />5 oz mafaldine pasta<br />4 cups fresh spinach<br />1 cup whole milk ricotta cheese<br />1/2 cup shredded mozzarella<br />2 tbsp sliced fresh basil<br /><br />recipe<br />1. to a large pot add 2 tbsp olive oil and diced onion, and saute until fragrant (about 5 mins)<br />2. add minced garlic, oregano, basil, red pepper flakes, salt, pepper and tomato paste and cook for another 1-2 mins<br />3. pour the can of crushed tomatoes into the pot along with the chicken broth, zucchini, and red bell pepper, then cover with a lid to bring to a boil<br />4. once the soup is boiling add your mafaldine pasta and reduce to a simmer<br />5. once the noodles are cooked, remove from the heat and stir in the fresh spinach<br />6. to a medium mixing bowl add ricotta, mozzarella, basil and 1/2 tsp black pepper, and stir to combine<br />7. serve soup in bowls with a dollop of the ricotta mixture and a few fresh basil leaves to garnish, and enjoy!<br /><br />#nutritionbymeagan #soupsthatarebasicallysalads #souprecipes
