Lasagna Soup

A natural progression of red lentil and veg marinara sauce, this soup is thick and hearty and has all the best tastes of lasagna!

One batch of red lentil marinara sauce
6 cups broth (or water and better than bouillon broth mix)
¾ package of lasagna noodles, broken (or noodles of choice!)
8 oz package of mushrooms, chopped
2 medium zucchini, diced
2 cups cooked chickpeas (or 1 can)
6-7 leaves of kale, torn into small pieces then chopped
½ tablespoon oregano
¼ teaspoon salt
optional ricotta and/or Parmesan cheese or cheese replacement, for serving

View the full recipe at foodarchmage →