LASAGNA SOUP (VEGETARIAN)

Complexity: Medium

Ingredients:

  • 1/3 cup chopped seasoning (onions, garlic, pimiento)
  • 1 tsp Italian seasoning
  • 1/8 tsp red pepper flakes
  • ½ cup pumpkin (very finely grated)
  • ½ cup tomato sauce (not paste, recipe in link below)
  • 4 cups reserved pasta water*
  • ¼ tsp salt (or to taste)
  • 2 tbs olive oil
  • 5-6 lasagna noodles (cooked al dente and cut in 1” strips)
  • 1 cup cheddar cheese white sauce (recipe in link below)**

Directions:

  1. Heat olive oil in a large pot over medium heat. Add

    chopped seasoning and cook until softened, about 6

    minutes. Add the Italian seasoning, red pepper flakes,

    pumpkin and tomato sauce and cook for a few minutes

    until the mixture just begins to bubble.

     

  2. Add the water, bring to a boil, cover the pot and

    reduce heat the heat to very low. Simmer

    for about 20 minutes or until the pumpkin has

    dissolved and the soup has thickened just

    slightly. Add the pasta, raise the heat to medium

    and cook uncovered for about 5 minutes.

     

  3. Before serving, add a small amount of the cheese

    sauce or grated cheese to the bottom of each bowl,

    ladle the hot soup over the cheese and enjoy the

    greatness!

     

  4. Recipe link for Moy’s Tomato Sauce:

    http://www.moysglutenfreekitchen.com/#!MoysTomato-

    Sauce/cy97/5672f54e0cf274f698165493

     

  5. Recipe link for Gluten Free Cheddar Cheese White

    Sauce:

    http://www.moysglutenfreekitchen.com/#!Cheddar-

    CheeseWhite Sauce/cy97/5672f5ef0cf24ae5e00cbccc

     

  6. *this is the water drained from boiling the pasta

    **alternately you can use finely grated cheddar

    cheese, a mix of finely grated cheese or soft

    cheeses like ricotta