Thank you to Skinny Taste for this recipe and all the others that have filled my belly!
For the soup-
14 oz sweet Italian chicken sausage, casing removeed
1/2 onion, chopped
2 crushed garlic clovs
4 T chopped fresh parsley, divided
3 C low sodium chicken broth
2 1/2 C water
2 C quick marinara (I try to get the nicest one in a jar)
2 bay leaves
fresh cracked black pepper
6 oz broken lasagna noodles, whole wheat
6 T part skim shredded mozzarella cheese (Get the good stuff!)
1/2 C part skim ricotta cheese
3 T grated parmesan cheese
2 T chopped fresh parsley
1/4 cup fresh basil, chiffonade (I forgot this part when I made it and it was totally still yummy)
1. Crumble up your sausage and add to a large pot. Brown over medium heat about 4-5 minutes. Add the chopped onion and crushed garlic and cook 2-3 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.
2. In a medium bowl combine the ricotta, parmesan, and 2 T parsley and mix.
3. Add the broken pasta and cook uncovered according to the package directions. Divide between bowls and top each with 2 T ricotta cheese mix, mozzarella, fresh pepper and fresh basil.