Lasagna Soup

Too many tomatoes? Basil that needs a recipe? This month’s Vegetable Section features “Lasagna soup” that uses both garden vegetables. As fall days become cooler, we can all use a comforting, hearty soup.

Lasagna soup is a hearty meal option and with the addition of focaccia bread and a green vegetable, you will have a comfy meal fit for company. Click on the following link to view the recipe. The site adds information on how to freeze lasagna soup, a crockpot version and other substitutions. There is also a link to a quick marinara sauce. Replace purchased sauce with cooked garden tomatoes. Stew 10 or more medium to large tomatoes and follow the recipe. Bow tie or other shaped pasta may be substituted if lasagna noodles are not on the pantry shelf.

Top the soup with the following ricotta/parmesan topping.

Lasagna Soup Topping

6 tbsp shredded mozzarella cheese

1/2cup part skim ricotta cheese

3 tbsp grated parmesan cheese

2 tbsp chopped fresh parsley

¼ cup fresh basil chiffonade

Bon Appetit!

Photo credits: Gail Maifeld (all)