Skinny Lasagna Soup
Author: 
 
Ingredients
  • For the soup:
  • cooking spray
  • 14 oz sweet Italian chicken sausage, casings removed
  • ½ onion, chopped
  • 2 cloves garlic, crushed
  • 4 Tbsp chopped fresh parsley, divided
  • 3 Cups low-sodium, fat-free chicken broth
  • 2½ Cups water
  • 2 Cups marinara sauce
  • 2 bay leaves
  • fresh cracked black pepper
  • 6 oz broken lasagna noodles, of your choice
  • 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
Directions
  1. Heat a large pot or Dutch oven sprayed with oil, over medium heat and add the sausage. Cook until completely browned, breaking it up with a wooden spoon while cooking, about 4 to 5 minutes. Add in chopped onion and crushed garlic and cook 2 to 3 minutes. Add parsley, broth, water, marinara sauce, bay leaves and fresh black pepper. Bring all ingredients to a boil; cover, reduce heat and simmer for about 30 minutes.
  2. In a medium bowl combine the ricotta, parmesan, and 2 Tbsp parsley and mix.
  3. 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.
  4. In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix.
  5. Add in the broken pasta and cook uncovered according to package directions. Divide amongst 6 bowls. Top each serving with 2 Tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.
  6. Makes about 8 cups.
Recipe by Author Steena Holmes at https://www.steenaholmes.com/skinny-lasagna-soup/