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. Paired with a salad and some rustic French bread, it makes an excellent meal.
INGREDIENTS
- For the 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*
- 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
- *check labels for gluten-free
INSTRUCTIONS
Stove Top Directions:
- 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.
- 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:
- 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 about 3 to 4 minutes. Add the chopped onion and crushed garlic and cook until soft, about 3 to 4 minutes.
- 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.
- 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.
Instant Pot Directions:
- Press saute on the Instant Pot and spray with oil. Add the sausage and 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. Press cancel to shut off.
- Add the parsley, broth, water, marinara sauce, bay leaves, and fresh black pepper; cover and cook high pressure 15 minutes.
- In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix. Set aside.
- Use the natural or the quick-release method, then open the pot. Add the broken pasta, cover, and cook high pressure for 3 minutes. Use the quick-release method to open the pot.
- Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper, and fresh basil on top.
Serving: 11/3 cup, Calories: 292kcal, Carbohydrates: 29.5g, Protein: 22.5g, Fat: 10g, Saturated Fat: 9.5g, Cholesterol: 63.5mg, Sodium: 747.5mg, Fiber: 4g, Sugar: 2.5gBlue Smart Points: 7Green Smart Points: 9Purple Smart Points: 5Points +: 8
