Vegetarian Lasagna Soup

• 2 teaspoons Olive Oil
• 1/2 cups Yellow Onion, Small Dice
• 8 ounces, weight Baby Bella Mushrooms, Washed, De-stemmed And Sliced
• 4 cloves Garlic, Finely Minced
• 2 whole Medium-to-large Zucchini, Diced
• 4 cups Low Sodium Vegetable Broth
• 1 can 15-oz. Can, Organic Tomato Sauce
• 1 can 15-oz. Can, No-salt Added Diced Tomato
• 1/2 Tablespoons Dried Oregano
• 1 teaspoon Dried Basil Leaves (or 1 Tablespoon Fresh Basil Leaves, Finely Chopped)
• 1/2 teaspoons Crushed Red Pepper Flake (use Less Or More For Desired Spice)
• 1/4 teaspoons Garlic Salt
• 1 teaspoon Salt
• 1/2 teaspoons Freshly Ground Black Pepper
• 1/2 cups Uncooked, Dry Ditalini Pasta (or Any Small Pasta Of Your Choice)
• 1/4 cups Shredded Parmesan Cheese

1. Start by heating olive oil in a large stock pot or Dutch oven over medium heat.
2. Once hot, add the onions, mushrooms and garlic and cook 3-5 minutes or until mushrooms and onions are slightly brown and softened.
3. Next, add the zucchini and cook another 2-3 minutes.
4. Add the broth, tomato sauce, diced tomatoes, herbs and spices and give it a stir.
5. Let it simmer, uncovered, for 15 minutes, stirring occasionally.
6. Add dry pasta, stir and cook another 10-15 minutes or until pasta is cooked and al dente.
7. The soup should be thickening nicely.
8. Remove pot from heat and stir in cheese.
9. Ladle into bowls and enjoy!
10. Should yield about six 1 to 1 1/2 cup servings.
11. Recipe options: To make this completely no-carb, leave out the cheese and pasta.
12. You can add more mushrooms or vegetables in place of pasta.
13. You can also use 2 cups broth and 2 cups water to keep sodium down even more if desired.
14. Recipe adapted from Recipe Runner.

olive oil, yellow onion, bella mushrooms, garlic, zucchini, vegetable broth, tomato sauce, salt, oregano, basil, red pepper, garlic salt, salt, freshly ground black pepper, pasta, parmesan cheese

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/vegetarian-lasagna-soup-2/ (may not work)