Monday, January 18, 2016

Lasagna Soup

For Soup:
Cooking spray
14oz sweet Italian chicken sausage
1/2 onion, chopped
2 crushed cloves garlic
4 tbsp chopped fresh parsley
3 c. low sodium chicken broth
2 1/2 cup water
2 cup quick marinara sauce
2 bay leaves
fresh cracked black pepper
6 oz broken lasagna noodles (whole wheat)

For topping:
6 tbsp mozzarella cheese
1/2 c. skim ricotta cheese
3 tbsp grated Parmesan cheese
2 tbsp chopped parsley
1/4 c. fresh basil chiffonade

Heat a large pot over medium heat, spray with oil and add the sausage.  Cook until brown, breaking it up.  Add the chopped onion and crushed garlic, cook 2-3 minutes.  Add parsley, broth, water, marinara sauce, bay leaves and fresh black pepper.  Bring to a boil, cover and reduce heat.  Simmer for 30 minutes.

In medium bowl combine ricotta, parmesan cheesen and 2 tbsp parsley. Mix.

Add the broken pasta and cook uncovered according to the package directions.  Top with cheese topping.  Serves 8.

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