10lasagna noodles, whole wheat, broken into pieces (NOT the no-boil kind)
1small zucchini, julienned or shredded
1small summer squash, julienned or shredded
1cuphalf and half(not fat free)
Optional Topping Ingredients:
1cuppart-skim ricotta cheese
½ cupshredded or grated parmesan cheese
½ cupshredded part-skim mozzarella cheese
fresh basil, to garnish
Instructions
In a large pan, heat oil over medium-high heat. Add onions and peppers. Cook until onions are translucent, about 5 minutes. Add mushrooms. Cook until mushrooms release liquid and are lightly browned.
Add carrots and garlic. Cook for 1 to 2 minutes or until garlic is fragrant. Add spinach and dried herbs and cook, stirring, until spinach is wilted.
Add broth and water. Bring to a boil and add pasta, stir. Cook for 9 minutes or as directed on package, stirring frequently so pasta cooks evenly.
Once pasta is cooked, add shredded zucchini and summer squash and cook for 1 to 2 minutes, adding more water if soup seems too thick. Remember you’ll be adding more liquid when you add the half and half.
Remove from heat and slowly stir in half and half. Check seasoning, adding more salt and pepper as needed. Return to low heat to keep warm. Do not boil.
Cheese topping: In a small bowl, mix together ricotta, parmesan, and mozzarella cheese. Top individual bowls of soup with a spoonful of cheese mixture immediately prior to serving. Garnish with fresh basil, if desired.
Video
Notes
Nutrition information includes cheese topping.
Timesaver Hint: Buy pre-sliced mushrooms and a bag of shredded or matchstick carrots.
You may substitute regular (not whole wheat) lasagna noodles, if desired, or another type of pasta.