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LASAGNA SOUP

LASAGNA SOUP

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Servings
6

Ingredients For soup:

  • As needed cooking spray
  • 14 oz sweet Italian chicken sausage, casing removed
  • 1/2 onion, chopped
  • 2 crushed cloves garlic
  • 4 tbsp chopped fresh parsley, divided
  • 3 cups low-sodium, fat-free chicken broth
  • 2 1/2 cups water
  • 2 cups quick marinara sauce (low sodium & sugar preferred)
  • 2 bay leaves
  • to taste fresh cracked black pepper
  • 6 oz broken lasagna noodles, whole wheat or gluten free

Ingredients For topping:

  • 6 tbsp part skim shredded mozzarella cheese
  • 1/2 cup part skim ricotta cheese
  • 3 tbsp grated parmesan cheese (fresh preferred)
  • 2 tbsp chopped fresh parsley
  • 1/4 cup fresh basil chiffonade

Instructions

  1. Heat a large soup pot or Dutch oven over medium heat, spray with oil and add the sausage; cook until browned, breaking it up as it cooks with a wooden spoon about 4 to 5 minutes. Add the chopped onion and crushed garlic and cook 2 to 3 minutes. Add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper and bring to a boil; cover, reduce heat and simmer about 30 minutes.

  2. In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix.

  3. Add the broken pasta and cook uncovered according to package directions. Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top. Makes about 8 cups.

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I am a busy mom who has learned that getting fit changed more than just my body. I help people get more than fit by offering, one on one support along with my personal journey, plus a community of people looking to get more than fit too.

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