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.
Lasagna Soup
- tags: ['soup']
- date: 2025-04-21
- author: Skinnytaste.com from Stuttering Craig
- ⏲️ Prep time: 10 min
- 🍳 Cook time: 40 min
- 🍽️ Servings: 6 Size: about 1 1/3 cups
- Calories: 292 • Fat: 10 g • Carb: 29 g • Fiber: 4 g • Protein: 22 g • Sugar: 2 g
- Sodium: 739 mg • Cholest: 8.5 mg
Ingredients:
Soup:
- 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 *check labels for gluten free
- 2 1/2 cups water
- 2 cups quick marinara sauce
- 2 bay leaves
- fresh cracked black pepper
- 6 oz broken lasagna noodles, whole wheat or gluten free *check labels for gluten free
Topping:
- 6 tbsp part skim shredded mozzarella cheese *check labels for gluten free
- 1/2 cup part skim ricotta cheese
- 3 tbsp grated parmesan cheese
- 2 tbsp chopped fresh parsley
- 1/4 cup fresh basil chiffonade
Directions:
In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix.
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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