I strive to have a no waste kitchen as much as possible. That means using up all of the leftovers, no matter how little is left. If I only had 4 kernels of corn left, I might not save it, but I might!
There are two types of recipes that I can make that will use up leftovers…casseroles and soups. Yesterday, we came home from church and I needed to make something fast. I remembered I had some ingredients up in the freezer waiting for a day such as this. Here is what I came up with.
Lasagna Soup Recipe Ingredients
2 cups fresh spinach
1 cup green beans
1 cup rotini pasta noodles
1 1/2 cups chickpeas
2 16 oz cans tomatoes
1 16 0z can tomato sauce
1 cup cottage cheese
2 cups shredded mozzarella cheese
10-12 slices pepperoni
1 tablespoon olive oil
2 tablespoons garlic
1 tablespoon oregano
2 teaspoons sugar
6 cups of water
How to Make the Soup
The best thing about this soup is that all you have to do is put all of the ingredients in the pot and cook. Nothing needs to be sauteed or cooked ahead of time.
Place all of the ingredients in a soup pot and stir. Bring to a boil and then reduce to medium high heat. Then allow to cook until noodles are tender.
You can make this soup from start to finish in about 30 minutes or less. This is why I always like making soup for a meal. It is fast and full of nutrients.
If you liked this recipe, be sure to check out some of the other things I have been cooking lately.