RECIPE OF THE WEEK || Vegetarian Lasagna Soup

𝐬𝐚𝐯𝐞. 𝐭𝐡𝐢𝐬. 𝐫𝐞𝐜𝐢𝐩𝐞. // 𝐥𝐚𝐬𝐚𝐠𝐧𝐚 𝐬𝐨𝐮𝐩.⁣
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Ya'll. I can't rave about this recipe enough and I'm pretty sure it's been a hot minute since I've shared it so I knew it was time. It's a PERFECT weeknight meal and super versatile! Whatever things you love to add into lasagna (italian sausage, zucchini, olives, etc) are ALSO amazing in this! Get creative and give it a try. AND. Tag me on social next time you make it! I love to see what you're making! xo ⁣
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WHAT YOU NEED 👇🏼
1 tbsp olive oil⁣
6 oz mushrooms, chopped⁣
1 yellow onion, diced⁣
2 cloves of garlic, minced⁣
1 jar of your fave marinara sauce⁣
4 cups veggie broth⁣
1 cup water⁣
2 bay leaves⁣
1/2 tbsp garlic powder⁣
salt/pepper to taste⁣
4 tbsp chopped fresh parsley (split in half)⁣
4 leaves of basil, chiffonade⁣
1/2 cup ricotta cheese⁣
1/4 cup shredded mozzarella cheese⁣
3 tbsp Parmesan cheese⁣
1 cup broken lasagna noodles (or any other kind you have on hand)⁣
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HOW YOU MAKE IT 👇🏼
1. Heat oil in a large soup pot. Add mushrooms and onions and cook for 2-3 minutes until soft. Add garlic and cook another minute.⁣
2. Add all of the liquid to the pot as well as the spices and 2 tbsp of parsley. Bring to a boil.⁣ Reduce to a simmer and cover the pot. Simmer for 30 minutes.⁣
3. Meanwhile, make the cheese topping. Combine ricotta, mozzarella, parm, remaining parsley, and basil. Let sit in the fridge until soup is ready.⁣
4. Add broken lasagna noodles (or any pasta of your choosing) and allow to cook for another 8-10 minutes until pasta is al dente.⁣
5. Serve with a dollop of your cheese topping and some crusty bread. ⁣
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ENJOY!!! 🖤🤟🏼