Last week’s weather was brutal – the Monday night storm (which I missed, because I was traveling) and the lingering frigid temperatures that lasted through the week.
All I craved was soup! I had lentil soup as a late afternoon “snack” on Thursday and Friday, trying to thaw out.
Since we’re ALMOST in the 50s temperature, I figured I’d share a healthy, warming soup to get us there.
If you’ve ever had lasagna soup, you know how comforting and filling it is. The lasagna noodles fill up the soup and soak up the flavors of the soup.
This zucchini noodle version replaces the lasagna noodle with, well, zucchini noodles.
We use Blade A for this soup to create ribbon-style noodles with resemble the consistency of true lasagna noodles. It works so well, you won’t miss the lasagna!
For this version, I chose to make it vegetarian-friendly, so I used lentils, but if you want to make a true lasagna-style soup, you could stir in some ricotta, you could use ground beef or sausage – just customize it to your favorite lasagna.
Consider it a deconstructed lasagna in a soup.
Happy Sunday, everyone! If you’re meal planning, add this one to the list!
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Nutritional Information & Recipe
Weight Watchers SmartPoints*: 7 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.