Ingredients

  • 1 tbsp. extra virgin Olive Oil
  • ½ cup diced yellow Onion
  • 1½ cups diced White Mushroom
  • 1 Zucchini, diced
  • 4 cloves Garlic, minced
  • ¼ cup dry White Wine
  • 32 oz. Vegetable Stock
  • 1 can (14½ oz.) petite Diced Tomatoes
  • 1 can (15 oz.) Tomato Sauce
  • 1 tbsp. Italian Seasoning
  • 1 tsp. Kosher Salt
  • ¼ tsp. ground Black Pepper
  • ½ tsp. Garlic Salt
  • ¼ tsp. Italian Red Pepper Flakes
  • 1 tsp. Dried Basil
  • 8 Lasagna Noodles, (uncooked), broken into small pieces
  • ¾ cup Parmesan Cheese, grated
Instructions

  1. In a large stock pot heat 1 tablespoon of oil over medium high heat.
    When the oil is hot add the onion, mushrooms, and garlic and cook them for about 3 minutes.
  2. Add in the zucchini and cook another 2 minutes.
  3. Pour in the wine and cook another minute.
  4. To the vegetable and wine mixture add the vegetable broth, tomato sauce, diced tomatoes, salt, pepper, garlic salt, Italian seasoning, crushed red pepper, and basil.
  5. Cook the soup over medium low heat for 15-20 minutes.
  6. 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.
  7. Turn off the heat and stir in the grated parmesan cheese.
  8. Serve in bowls topped with a more parmesan cheese if desired.