Ingredients
2tbspolive oil
1½cupsyellow onion,1 medium, chopped
1½cupscarrots,about 3 medium, diced
4garlic cloves,(1½ tbsp), minced
32ozlow-sodium vegetable broth,1 carton
½cupwater
14½oztomatoes,(2 cans), diced
8oztomato sauce,(2 cans)
1medium zucchini,ends trimmed, chopped
1medium yellow squash,ends trimmed, chopped
5ozbutton mushrooms,sliced
2tspbasil,dried
1tsporegano,dried
½tspthyme and rosemary,each dried, crushed
1tspsugar
Salt and freshly ground black pepper
8lasagna noodles,broken into bite size pieces, see important note, 7 oz
3cupsspinach,3 oz packed, roughly chopped
3tbspfresh parsley,chopped, optional
1¼cupsmozzarella cheese,shredded, 5 oz
½cupparmesan cheese,finely shredded, 2 oz
8ozricotta cheese
Preparation
Heat olive oil in a large pot over medium-high heat.
Add onion and carrot, then saute for about 8 minutes until softened. Add garlic and saute for about 1 minute.
Add in broth, water, tomatoes and tomato sauce, zucchini, squash, mushrooms, basil, oregano, thyme, rosemary, sugar and season with salt and pepper to taste.
Bring to a boil then add pasta (or boil pasta in a separate pot as listed in notes) then reduce heat to medium low.
Cover and simmer for about 10 to 13 minutes, stirring occasionally, until pasta is tender. Loosen any noodles that may stick to the bottom when stirring.
Meanwhile in a mixing bowl, stir together mozzarella, parmesan, and ricotta while seasoning lightly with salt to taste.
Stir spinach into soup and allow to heat through for about 30 seconds until wilted.
Serve soup warm topped with spoonfuls of the cheese mixture; just swirl it lightly into your personal serving – it will melt quickly. Sprinkle with parsley if desired.
