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  • Andrea Tavares

Maria’s Weekly Recipes: Lasagna Soup



Everything you love about lasagna – all in one bowl of soup! Loaded with chicken sausage, lasagna noodles, marinara and cheese. It's easy, filling, hearty and perfect for a cold winter night.


Serving: 1 1/3 cup, Calories: 292 kcal, Carbohydrates: 29.5g, Protein: 22.5g, Fat: 10g


INGREDIENTS:


  • 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

  • 2 bay leaves

  • fresh cracked black pepper

  • 6 oz broken lasagna noodles, whole wheat or gluten free*

  • For topping:

  • 6 tbsp part skim shredded mozzarella cheese*

  • 1/2 cup part skim ricotta cheese

  • 3 tbsp grated parmesan cheese

  • 2 tbsp chopped fresh parsley

  • 1/4 cup fresh basil chiffonade


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 for about 4 to 5 minutes.


2. Add the chopped onion and crushed garlic and cook for 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 for about 30 minutes.


3. 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.


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 for 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.

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.



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