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Vegetable Lasagna Soup



1 Tbsp Olive Oil


1/2 Medium sweet onion, diced


3 Medium cloves of garlic, minced


2 tsp Braggs Organic 24 Herbs & Spices Seasoning



1/2 tsp Sea Salt


1/4 tsp Black pepper


2 Cans (14 ounce) Diced tomates


4 Cups Low-sodium vegetable broth


1 Can (14 ounce) Cannellini beans, drained


4 ounces Mushrooms, sliced


1 Medium zucchini, diced


6 ounces Trader Joes Organic Brown Rice & Quinoa Fusilli Pasta

(or lasagna pasta, broken into small pieces)


4 Cups Baby soinach, chopped


1/2 Cup Parsley, chopped



Cheese Topping Ingredients 


1 Cup Ricotta cheese

1/2 Cup Shredded mozzarella cheese

1/4 sea salt

1/8 tsp black pepper






Set a large soup pot over medium heat. When hot, add olive oil. Add onion and cook, stirring occassionally until soft, about 5 minutes. Add garlic, seasoning, salt and pepper and cook, stirring for one minute. Add diced tomatoes, vegetable broth, beans, mushrooms and zucchini. Bring to boil and reduce heat to low. Cover and simmer for 10 minutes. Add pasta and cover again. Simmer until pasta is tender, about  additional 10 minutes. 


While soup simmers, make cheese topping. In small bowl, stir together ricotta, mozzarella, salt and papper. Set aside.


Stir in spinach and parsley and cook until spinach is wilted, about a minute. Ladle soup into bowl and top with a dollop of the cheese mixture and sprinkle chopped parsley.  Serve hot & Enjoy!!

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