Veggie-Pesto Lasagna Soup
Classic Italian lasagna flavors combine with sweet squash and earthy spinach to make a filling veggie soup. Top with extra ricotta and Parmesan.
Recipe Summary test
In a 5- to 6-qt. slow cooker combine first seven ingredients (through Italian seasoning). Cover and cook on low 7 to 8 hours or high 3 1/2 to 4 hours or until squash is nearly tender. If using low, turn to high. Stir in noodles. Cover and cook 30 minutes more or until noodles are tender. Stir in spinach and pesto. Serve as directed.