World’s Fastest Lasagna Soup by Scratch Mommy

olive oil, onion, green pepper, carrots, summer squash or zucchini, veggie ground round, tomatoes, vegetable stock, water, lasagna noodles, onion powder, black pepper, oregano, sea salt


– 2 tbsp. extra virgin olive oil (cold-pressed, unrefined, organic virgin olive oil)
– 1 medium onion, chopped
– 1/2 green pepper, chopped
– 2 carrots, chopped
– 1 small summer squash or 1 medium zucchini, chopped
– 2 cups veggie ground round (or ground meat)
– 1 large can diced tomatoes -1/2 of the can blended, the other 1/2 left as is
– 4 cups vegetable stock (homemade, or organic, no preservatives vegetable stock)
– 2 cups water
– 1/2 – 3/4 box of lasagna noodles, depending on how brothy you like your soup (organic, clean-eating lasagna noodles)
– 1/2 tsp onion powder (organic, non-irradiated, no preservatives onion powder)
– 1 tsp black pepper (organic, non-irradiated, fair trade black pepper)
– 1 tsp oregano (organic, non-irradiated oregano leaf)
– Sea salt, to taste (USA harvested sea salt)
– Optional: pepperoncini &/or chili flakes


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