Veggie Lasagna Soup with Barley Pasta
Equipment
- 1 Large pot
- 1 Stirring spoon
- 1 Knife
- 1 Cutting board
- 1 measuring cup
Ingredients
- 2 tablespoon olive oil
- 1 medium onion diced
- 2 clove garlic minced
- 1 medium carrot diced
- 1 medium zucchini diced
- 1 red bell pepper diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cup vegetable broth
- 1 can diced tomatoes 14 ounces
- 1 cup barley pasta
- 1 cup fresh spinach chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup ricotta cheese
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic, sautéing until the onion is translucent.
- Stir in the diced carrot, zucchini, and red bell pepper, cooking until they begin to soften.
- Add the dried oregano, basil, salt, and black pepper, stirring to combine.
- Pour in the vegetable broth and diced tomatoes, bringing the mixture to a boil.
- Add the barley pasta to the pot, reducing heat to a simmer.
- Cook the soup until the pasta is tender, about 20 minutes.
- Stir in the chopped spinach and cook for an additional 2 minutes.
- Remove the pot from heat and let the soup rest for 5 minutes.
- Serve the soup hot, garnished with grated Parmesan and a dollop of ricotta cheese.
Notes
When making this soup, feel free to add more seasonal vegetables or adjust the seasoning to fit your taste. If you prefer a thicker soup, reduce the amount of broth slightly, or for a richer flavor, add a splash of red wine or a pinch of red pepper flakes for some heat.
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