Spinach Barley Lasagna Soup with Parmesan Broth
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 2 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 1 can diced tomatoes 14.5 ounces
- 4 cup vegetable broth
- 1 cup pearl barley
- 2 cup fresh spinach chopped
- 8 ounce lasagna noodles broken into pieces
- 1 cup Parmesan cheese grated
- salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until translucent, about 5 minutes.
- Stir in garlic, oregano, basil, and red pepper flakes, cooking for 1 minute.
- Pour in diced tomatoes and vegetable broth, bringing the mixture to a boil.
- Add pearl barley and reduce heat to a simmer, cooking until barley is tender, about 30 minutes.
- Stir in chopped spinach and broken lasagna noodles, cooking until noodles are al dente, about 10 minutes.
- Stir in grated Parmesan cheese until melted and season with salt and pepper to taste.
- Let the soup rest for 5 minutes before serving.
Notes
For added depth of flavor, consider using a Parmesan rind during the simmering process; it infuses the soup with a rich, cheesy flavor that complements the other ingredients beautifully. If you prefer a thicker soup, reduce the amount of broth or increase the barley slightly. Adjust the level of spiciness by varying the amount of red pepper flakes to suit your preference.
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