Vegetarian Lasagna Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 ½ cups sliced cremini mushrooms
• 2 cups zucchini, cut into 1/3-inch-thick half-moons
• 1 tablespoon garlic paste
• 3 cups water
• 1 (24 ounce) jar low-sodium marinara sauce
• ¼ teaspoon salt
• 4 ounces lasagna noodles (about 4 to 5 noodles), preferably whole-wheat, broken into 1-inch pieces
• 3 cups baby spinach
• ½ cup whole-milk ricotta cheese
• ¼ cup shredded low-moisture whole-milk mozzarella-and-provolone blend
• 1 tablespoon grated Parmesan cheese (see Tip)

Directions

1. Heat oil in a large pot over medium-high heat. Stir in mushrooms and zucchini; cook, stirring often, until the vegetables are slightly softened, 3 to 5 minutes. Stir in garlic paste; cook, stirring constantly, until fragrant, about 1 minute. Add water, marinara and salt; bring to a boil over medium-high heat. Add noodles and stir to separate, about 30 seconds. Cook, stirring occasionally, until the noodles are just cooked through but not completely soft, 8 to 10 minutes. Add spinach; cook, stirring occasionally, until just wilted, about 1 minute.
2. Meanwhile, combine ricotta, shredded cheese and Parmesan in a small bowl.
3. Divide the soup among 4 bowls. Top each serving with a dollop of the ricotta mixture.