Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Classic Italian lasagna flavors combine with sweet squash and earthy spinach to make a filling veggie soup. Top with extra ricotta and Parmesan.

Shelli McConnell
Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary test

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
8
Yield:
11 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 5- to 6-qt. Dutch oven combine first seven ingredients (through Italian seasoning). Bring to boiling over medium-high heat; reduce heat. Simmer, covered, 15 minutes or until squash is nearly tender.

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  • Return to boiling over medium-high heat. Stir in noodles. Boil gently, uncovered, 15 minutes or until noodles are tender. Stir in spinach and pesto.

  • Top servings with ricotta cheese and additional pesto. If desired, sprinkle with Parmesan cheese.

Slow Cooker

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.

Nutrition Facts

226 calories; fat 5g; cholesterol 10mg; saturated fat 2g; carbohydrates 36g; mono fat 1g; insoluble fiber 4g; sugars 6g; protein 12g; vitamin a 7068.6IU; vitamin c 35.1mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 4.8mg; vitamin b6 0.3mg; folate 118.8mcg; vitamin b12 0.2mcg; sodium 748mg; potassium 743mg; calcium 157mg; iron 2.9mg.
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