If sending this soup to school in a lunch box, pack in an insulated thermos and top off with hot water at home. Use a spiralizer to make fun zucchini noodles, or a vegetable peeler for ribbons. Or just finely chop for faster prep.

Ann Taylor Pittman
Recipe by Cooking Light

Gallery

Iain Bagwell; Styling: Claire Spollen

Recipe Summary

active:
15 mins
total:
15 mins
Yield:
Serves 1 (serving size: 2 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine marinara, pepper, and salt in the bottom of a 1-pint wide-mouth jar. Layer in pasta, zucchini, spinach, and cheese; seal. Refrigerate until ready to use.

    Advertisement
  • Add very hot water to jar to within 1 inch of rim. Cover and let stand 2 minutes before eating.

Nutrition Facts

220 calories; fat 7.1g; saturated fat 1.4g; mono fat 3.5g; poly fat 0.6g; protein 10g; carbohydrates 34g; fiber 6g; cholesterol 7mg; iron 3mg; sodium 629mg; calcium 124mg; sugars 9g; added sugarg.