https://www.copymethat.com/r/6VFApEojt/lasagna-soup/
22728319
zNgDutu
6VFApEojt
2024-05-03 02:40:06
Lasagna Soup
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Ingredients
- For the soup
- •cooking spray
- •14 oz sweet Italian chicken sausage, casing removed
- •½ onion, chopped
- •2 crushed cloves garlic
- •4 tbsp chopped fresh parsley, divided
- •3 cups low-sodium, fat-free chicken broth*
- •2 ½ cups water
- •2 cups quick marinara sauce
- •2 bay leaves
- •fresh cracked black pepper
- •6 oz broken lasagna noodles, whole wheat or gluten free*
- subheading: For topping:
- •6 tbsp part skim shredded mozzarella cheese*
- •½ cup part skim ricotta cheese
- •3 tbsp grated parmesan cheese
- •2 tbsp chopped fresh parsley
- •¼ cup fresh basil chiffonade
- note: check labels for gluten free
Steps
- subheading: Stove Top Directions:
- 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.
- 2.Add the chopped onion and crushed garlic and cook 2 to 3 minutes.
- 3.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.
- 4.In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix.
- 5.Add the broken pasta and cook uncovered according to package directions.
- 6.Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.
- subheading: Slow Cooker Directions:
- 1.Heat a large nonstick skillet over medium-high heat, spray with oil and add the sausage; cook until browned, breaking it up as it cooks with a wooden spoon about 3 to 4 minutes. Add the chopped onion and crushed garlic and cook until soft, about 3 to 4 minutes.
- 2.Transfer to the slow cooker and add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper. Cover and set the slow cooker to low 8 hours or high 4 hours.
- 3.Meanwhile, in a medium bowl combine the ricotta, parmesan, and 2 tablespoons of the parsley and mix well; set aside until the soup is ready.
- 4.About 30 minutes before the soup is ready, remove the bay leaves and add the broken pasta, cover and cook until the pasta is cooked, about 30 minutes. Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.