Lasagna Soup

By charlotteh371

Ingredients

• Soup:
• 2 2
• tsp olive oil
• 12 12
• oz turkey Italian sausage, casings removed
• 1 1
• onion, chopped
• 3 3
• garlic cloves, minced
• 2 2
• tsp dried oregano
• 1/2 1/2
• tsp crushed red pepper flakes
• 2 2
• Tbsp tomato paste
• 1 1
• (28 oz) can fire-roasted diced tomatoes
• 2 2
• bay leaves
• 6 6
• cups low-sodium chicken broth
• 8 8
• oz broken up lasagna noodles or fusilli pasta
• 1/2 1/2
• cup fresh basil leaves, finely chopped
• black pepper, to taste
• Cheesy Goodness:
• 8 8
• oz low fat ricotta cheese
• 1/4 1/4
• tsp salt
• pinch of freshly ground black pepper
• 2 2
• oz (1/2 cup) 2% mozzarella cheese

Preparation

Step 1

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite-size pieces and brown for 5-6 minutes. Add onions and cook until softened, about 5-6 minutes. Add garlic, oregano and red pepper flakes. Cook for 1 minute.

Add tomato paste and stir well to incorporate. Add diced tomatoes, bay leaves and chicken stock. Stir to combine all ingredients. Bring to a boil and then reduce heat and simmer for 10 minutes.

Add uncooked pasta and cook until al dente, about 10 minutes.

Meanwhile, prepare the cheesy goodness. In a small bowl, combine the ricotta, salt, pepper, and mozzarella; stir to combine.

Add the basil and pepper to the soup; stir. To serve, place a dollop of the cheesy goodness in each soup bowl and ladle the hot soup over the cheese.