Veggie-Pesto Lasagna Soup
Total Time: 50 minutes
Servings: 8
This soup recipe is a different way to enjoy Lasagna. Yum!
Ingredients:
6 cups, reduced-sodium chicken broth
3 cups, 1/4" pieces butternut squash
one 15 Oz. can tomato sauce
one 14.5 Oz. can diced tomatoes, undrained
1/2 cup chopped red bell pepper
3 cloves garlic, minced
2 teaspoons Italian seasoning
8 Oz. dried lasagna noodles, broken into bite-size pieces
2 cups fresh baby spinach, coarsely chopped
2 tablespoon basil pesto
1 cup ricotta cheese
Finely shredded Parmesan cheese (optional)
fresh basil
Directions:
In a large 6-qt. Dutch oven pan, combine first seven ingredients.
Boiling on medium-high heat, then reduce heat to low and simmer, covered, 15 minutes and squash is almost tender.
Return to boiling over medium-high heat. Stir in noodles.
Boil gently, uncovered, 15 minutes or until noodles are tender,then Stir in spinach and pesto.
Top servings with ricotta cheese, pesto, Baisl leaves and sprinkle with Parmesan cheese.
In a Slow Cooker:
In a large 6-qt. slow cooker combine first seven ingredients.
Cover and cook on low 7 to 8 hours or high 3.5 to 4 hours or until squash is nearly tender.
If using low, turn to high. Stir in noodles. Cover and cook 30 minutes more or until noodles are tender.
Stir in spinach and pesto, add toppings. Enjoy!
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