Name: One-Pot Lasagna Soup
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 3 servings
Ingredients: 1 tbsp olive oil; 1 null onion (medium, diced); 3 clove garlic cloves (minced); 2 tbsp tomato paste; 2 cube vegetable bouillon cube; 1 tsp italian seasoning; 1 tsp dried oregano; 1 tsp onion powder (optional); 0.5 tsp dried thyme (optional); 0.25 tsp ground black pepper; 1.75 cup veggie ground; 4.9 oz button mushrooms (diced); 3.33 cup canned diced tomatoes; 3 cup water; 2 tsp balsamic vinegar; 3.5 oz lasagna sheets (broken into bite-size pieces); 2 cup fresh spinach; null to_garnish chili flakes; null to_garnish fresh basil leaves

Instructions

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1

Heat the olive oil (1 tbsp) in a large pot over medium-high heat. Add the onion (1) and sauté until lightly golden, about 5 minutes.
2

Add the garlic cloves (3 clove), tomato paste (2 tbsp), vegetable bouillon cube (2 cube), italian seasoning (1 tsp), dried oregano (1 tsp), onion powder (1 tsp), dried thyme (0.5 tsp), and ground black pepper (0.25 tsp) and cook for an additional 1-2 minutes.
3

Add the veggie ground (1.75 cups) and button mushrooms (4.9 oz), cooking until much of the moisture from the mushrooms evaporates, about 5 minutes.
4

Add the canned diced tomatoes (3.33 cups), water (3 cups), and balsamic vinegar (2 tsp). Bring to a boil.
5

Then add the lasagna sheets (3.5 oz). Cook for 8-10 minutes or until the noodles are al dente.
6

Stir in the fresh spinach (2 cups) at the very end, and remove the pot from the heat. Garnish with [to_garnish chili flakes] and [to_garnish fresh basil leaves], and enjoy!