Vegetarian Lasagna Soup

• 1 Tablespoon Extra Virgin Olive Oil
• 1/2 cups Diced Yellow Onion
• 1-1/2 cup White Mushrooms, Diced
• 4 cloves Garlic, Minced
• 1 whole Zucchini, Diced
• 1/4 cups Dry White Wine
• 32 ounces, fluid Vegetable Broth
• 15 ounces, fluid Tomato Sauce
• 14-1/2 ounces, weight Petite Diced Tomatoes
• 1 teaspoon Kosher Salt
• 1/4 teaspoons Freshly Ground Black Pepper
• 1/2 teaspoons Garlic Salt
• 1 Tablespoon Italian Seasoning
• 1/4 teaspoons Crushed Red Pepper Flakes
• 1 teaspoon Dried Basil
• 8 whole Lasagna Noodles (uncooked), Broken Into Small Pieces
• 3/4 cups Parmesan Cheese, Grated

1. In a large stock pot heat the oil over medium high heat. When the oil is hot add the onion, mushrooms, and garlic and cook them for about 3 minutes. Add in the zucchini and cook another 2 minutes. Pour in the wine and cook another minute.
2. Into the vegetable and wine mixture add the vegetable broth, tomato sauce, diced tomatoes, salt, pepper, garlic salt, Italian seasoning, crushed red pepper and basil. Cook the soup over medium low heat for 15-20 minutes.
3. Add the uncooked, broken up pieces of lasagna noodles to the soup and cook for another 15 minutes, or until the pasta is al dente.
4. Turn off the heat and stir in the grated Parmesan cheese. Serve in bowls topped with a more Parmesan cheese if desired.

olive oil, yellow onion, white mushrooms, garlic, zucchini, ubc, vegetable broth, tomato sauce, tomatoes, kosher salt, ubc, garlic salt, italian seasoning, ubc, basil, lasagna noodles, parmesan cheese

Taken from tastykitchen.com/recipes/soups/vegetarian-lasagna-soup/ (may not work)