Lasagna Soup

Ingredients

olive oil

2 tbsp

ground chicken

Pescatariangreen lentils cooked

2 lb2 lb

yellow onionchopped

1 medium

celerysliced

2 stalk

garlicminced

2 tsp

chicken broth

Pescatarianvegetable broth

6 cup6 cup

tomato paste

4 tbsp

crushed tomatoes

56 oz

bay leaf

2 piece

dried oregano

1 tsp

Italian seasoning

1 tsp

dried rosemary

1 tsp

dried thyme

1 tsp

dried basil

1 tsp

black pepperground

1 tsp

salt

2 tsp

lasagna noodlesbroken into bite-sized pieces

16 piece

ricotta cheese

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

4 tbsp4 tbsp

parmesan cheese

Dairy-freenutritional yeastadd squeeze of lemon

4 tbsp4 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.