Lasagna Soup

Ingredients

olive oil

1 1/3 tbsp

ground chicken

Pescatariangreen lentils cooked

1 1/3 lb1 1/3 lb

yellow onionchopped

2/3 medium

celerysliced

1 stalk

garlicminced

1 1/3 tsp

chicken broth

Pescatarianvegetable broth

4 cup4 cup

tomato paste

2 2/3 tbsp

crushed tomatoes

37 1/3 oz

bay leaf

1 piece

dried oregano

2/3 tsp

Italian seasoning

2/3 tsp

dried rosemary

2/3 tsp

dried thyme

2/3 tsp

dried basil

2/3 tsp

black pepperground

2/3 tsp

salt

1 1/3 tsp

lasagna noodlesbroken into bite-sized pieces

Gluten-freegluten-free lasagna noodles broken into bite-sized pieces

11 piece11 piece

ricotta cheese

Dairy-freefirm tofu drained and blended with lemon juice and olive oil

2 2/3 tbsp2 2/3 tbsp

parmesan cheese

Dairy-freenutritional yeastadd squeeze of lemon

2 2/3 tbsp2 2/3 tbsp

fresh basil

to taste

Method

1. 01Heat oil in a heavy-bottomed pot over medium-high heat. Add ground chicken, break it up, and cook until no longer pink, about 5 minutes.5 min
2. 02Add onion, celery, and garlic. Cook until onion softens, 4-5 minutes.5 min
3. 03Stir in chicken broth, tomato paste, crushed tomatoes, bay leaf, oregano, Italian seasoning, rosemary, thyme, basil, black pepper, and salt. Bring to a boil.
4. 04Add broken lasagna noodles, cover, and simmer over medium heat until pasta is tender, 12-15 minutes.14 min
5. 05Ladle into bowls. Top each with ricotta and parmesan. Garnish with fresh basil.