One Week Down {A Couple’s Fitness Journey} & Vegetarian Lasagna Soup

A week into 22 Minute Hard Corps and the engagement is still on! Can you believe we haven’t killed one another yet?! 🙂


6 days of working out with a much needed rest day and Charles and I are one week in with 7 more to go. The week wasn’t all that easy, though. Charlie felt sore for most of the week. So sore, in fact, that by Wednesday he wasn’t able to do burpees and push ups and had to switch to a different disk. I have been feeling a bit of soreness, but after doing Hammer and Chisel in my last round of at-home workouts, I’m definitely not feeling it as much as he is! The cardio though?! The CARDIO!!! I feel like I’m SO out of shape when it comes to that portion of the workouts!

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Aside from the initial challenge of just STARTING a new workout program (that’s always the hardest part, right?!) the week did have it’s fair share of added challenges. My first challenge was Wednesday. I had to be to work at 5:30am and then immediately to the airport for a full day of travel. The only option to ensure that I got my workout in was to set the alarm for 4am. Yup. 4am people. And guess who wasn’t going to join me?! 🙂 That is one ol’ crazy time to workout, but I got it done and didn’t have to stress the rest of the day! And Charlie got his done before he left for work, too, so we both scored points for pre-travel workouts!


Another added challenge this week was making sure we were eating properly while traveling. I packed our shakes and lots of healthy snacks to keep us from getting HANGRY in between meals. Nobody likes a Hangry Brittany, that’s for sure! 🙂 Beyond snacks and shakes, we were pretty selective about where we ate our meals including going to a fresh salad and sandwich joint in the Denver airport. We also watched the portion sizes we ordered. Even during a fancy steak dinner at The Pine Club (um, please tell me you’ll go there once in your life!) we split the entree and ordered our own salads to help fill us up!

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Amazing (and yummy) salad I found on the go in the Denver airport! Healthy food IS around us…sometimes we just have to look a little!

And the last challenge we both faced was a lack of motivation to get it done first thing when our schedules were so crazy. This week called for morning workouts and we really had a lot of back and forth debates regarding whether or not we should just suck it up and get it done or save it for “later.” We all know “later” never comes, though, right?! I’m proud to say that we didn’t miss a single workout and even enjoyed an AWESOME rest day on the couch with some Chinese when we got home from our trip. Life HAS to have balance, right?!


After such a fun and crazy week and a much needed nap on the couch on Sunday, we sat together and meal planned our week. This week we decided to make copy cat Chipotle barbacoa bowls, fish tacos with refried black beans, thai chicken curry in the crock pot, general tso’s chickpeas over rice, nacho night with a black bean dip, AND THIS BEAUTY- Vegetarian Lasagna Soup. With our week planned out and week one checked off with a great start, I’m excited to see where week #2 takes us! In the meantime, do yourself a favor and try this soup out! It’s super quick for a weeknight meal and ridiculously yummy!

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Vegetarian Lasagna Soup


  • 1 tbsp olive oil

  • 6 oz mushrooms, chopped

  • 1 yellow onion, diced

  • 2 cloves of garlic, minced

  • 2 cups of marinara sauce (you can use my recipe OR a full jar from the shelf)

  • 4 cups chicken broth

  • 1 cup water

  • 2 bay leaves

  • 1/2 tbsp garlic powder

  • salt/pepper to taste

  • 4 tbsp chopped fresh parsley (split in half)

  • 4 leaves of basil, chiffonade

  • 1/2 cup ricotta cheese

  • 1/4 cup shredded mozzarella cheese

  • 3 tbsp Parmesan cheese

  • 1 cup broken lasagna noodles (or any other kind you have on hand)


  1. Heat oil in a large soup pot. Add mushrooms and onions and cook for 2-3 minutes until soft. Add garlic and cook another minute.

  2. Add all of the liquid to the pot as well as the spices and 2 tbsp of parsley. Bring to a boil.

  3. Reduce to a simmer and cover the pot. Simmer for 30 minutes.

  4. Meanwhile, make the cheese topping. Combine ricotta, mozzarella, parm, remaining parsley, and basil. Let sit in the fridge until soup is ready.

  5. Add broken lasagna noodles (or any pasta of your choosing) and allow to cook for another 8-10 minutes until pasta is al dente.

  6. Serve with a dollop of your cheese topping and ENJOY!!!

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