Vegetable Lasagna Soup

Ingredients

• 1 Tablespoon olive oil
• 1/2 spinach bunch, chopped
• 1/2# crimini mushrooms, sliced thick
• 1-2 carrots, sliced
• fresh lasagna sheet, cut into pieces
• 1 medium white onion, diced
• 5 cloves garlic, pressed or minced
• 1/2 teaspoon crushed red pepper flakes
• 12 oz fresh marinara sauce
• 1 cup dry white wine, optional
• 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
• 1 teaspoon fresh parsley
• 1/3 cup of shredded cheese

Instructions

1. Heat large soup pot over medium high heat.
2. Add onion, garlic and red pepper flakes and sauté for 1 minute.
3. Add carrots and mushrooms, cook for 2 minutes.
4. Add spinach and sauté for 30 seconds.
5. Add fresh marinara sauce, plus 4 cups of desired broth and a bay leaf.
6. Cut lasagna noodles to desired size (3"x3" recommended) and add to the soup.
7. Bring to a boil then reduce to a simmer until noodles are tender, stirring occasionally, about 20-30 minutes.
8. In a bowl shred 1-2 cups mozzarella cheese. Set aside.
9. Serve warm soup in a bowl with as much cheese as your heart desires, enjoy!