Ingredients
Scale
- 2 tbsp olive oil
- 1 med onion diced
- 1 med bell pepper diced
- 1 small zucchini diced
- 2 jalapeno’s diced
- ½ cup broccoli florets
- 2 cups spinach finely chopped
- 1 tbsp Garlic finely minced
- 1 tbsp Calabrian chili paste
- 1/2 tbsp Italian seasoning
- 1 – 14oz can diced tomatoes or tomato sauce
- 4 lasagna sheets – broken up
- 6 cups veggie broth
- 1/4 cup heavy cream
- Whipped Basil Ricotta
1 cup ricotta cheese
1 tsp salt + pepper
1 tbsp pesto
Instructions
- Heat the olive oil in a large pot. Add onion broccoli, zucchini, bell peppers, and diced jalapeños.
- Add the garlic, Calabrian chili paste, and tomato paste.
- Add tomato sauce and veggie broth along with broken lasagna sheets. Cook until pasta is tender, about 12 min.
- Add spinach, heavy cream and few dollops of whipped basil ricotta.
- Ladle the soup in a bowl, top if off with the whipped ricotta and parmesan cheese, Enjoy!
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Cuisine: American
Keywords: 30 min meals, lasagna soup, one pot meal, whipped ricotta, truffle