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Young Cooks: Winter Lasagna Soup & Cheesy Garlic Bread

Nothing welcomes colder winter days like a warm bowl of soup or pasta. Well, in a recent Young Cooks session, we combined the two to make the ultimate cozy and comforting winter recipe!

Makes: 4 servings



  • 1 Onion

  • 1 Carrot

  • 1 Colored Bell Pepper

  • 1 Zucchini

  • 3 cloves Garlic

  • 1 796ml can Diced Tomatoes

  • 2 1/2 tbsp Tomato Paste

  • 2 tbsp Vegetable Stock Powder 5 & 1/2 cups Water

  • 1 tbsp Italian Seasoning

  • 8 Lasagna Noodles

  • 1 cup shredded Cheese

  • 2 tbsp Oil

  • 1 tsp Salt

  • 1/2 tsp Pepper

Garlic Bread:

  • 1 Loaf Bread, sliced

  • 1/2 cup Salted Butter, softened 3 cloves minced Garlic

  • 1/2 tsp Garlic Powder

  • 1 tsp Italian Seasoning

  • 2 cups grated Cheese

  • Fresh Parsley, optional



  1. Dice onion, carrot, bell pepper and zucchini. Mince garlic and break apart noodles into bite-size pieces.

  2. Heat oil in a large pot over medium-high heat. Once hot, add onion, carrot, bell pepper and zucchini. Cook for 3-4 minutes, stirring frequently. Add garlic and cook for 30 seconds more.

  3. Add diced tomatoes, tomato paste, vegetable stock, water, and Italian seasoning. Season with salt and pepper.

  4. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 10 minutes. Stirring occasionally.

  5. After 10 minutes, add the lasagna noodles, cover and simmer for 10 minutes more, until noodles are tender.

  6. Serve topped with shredded cheese!

Garlic Bread:

  1. Preheat oven to 400 F.

  2. In a small bowl combine softened butter, minced garlic, garlic powder, and Italian seasoning. Spread evenly on each slice. Top with grated cheese.

  3. Bake for 12-15 minutes until cheese is golden and bubbly.

  4. Garnish with fresh parsley if desired and enjoy!

If you want to share photos of your cooking or have any questions please feel free to get in touch with Marlee at


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