Vegetable Lasagna Soup

Ingredients

• 1 Tablespoon olive oil
• fresh lasagna sheet, cut into pieces
• 1 medium white onion, diced
• 5 cloves garlic, pressed or minced
• 4 oz crimini mushrooms, roughly chopped
• 1/2 bunch broccoli rabe, roughly chopped
• 1/2 teaspoon crushed red pepper flakes
• 12 oz fresh marinara
• 1 cup dry white wine, optional - substitute additional cup of stock if preferred
• 4 cups beef, chicken or vegetable stock
• 1 teaspoon each dried parsley, dried oregano, salt, pepper
• 1 bay leaf
• 1 Tablespoon dried basil
• 1 cup shredded mozzarella cheese (optional)
• 12 oz ricotta cheese

Instructions

1. Prepare vegetables: roughly chop onion, mushrooms and broccoli, mince garlic cloves.
2. Heat large soup pot over medium high heat.
3. Add onion to soup pot and cook, stirring occasionally until onions soften.
4. Add garlic, red pepper flakes and dried herbs - sauté for 30 seconds.
5. Add broccoli and sauté for 5 minutes, stirring occasionally.
6. Add mushrooms and sauté for 5 more minutes, stirring occasionally.
7. Add marinara sauce, 4 cups of desired broth and a bay leaf.
8. Cut lasagna noodles to desired size (3"x3" recommended) and add to the soup.
9. Bring to a boil, then reduce to a simmer until noodles are tender, stirring occasionally, about 15 minutes.
10. Serve warm soup in a bowl with as many dollops of ricotta as your heart desires, enjoy!