Thursday, November 5, 2015


This here is a really yummy fall or winter soup that will not only warm your body, but warm your taste buds. I kept putting this recipe off thinking it couldn't be all that good, but umm that was total misguided thinking. This soup is absolutely killer! It tastes like a lasagna, but in soup form, I'm so serious! It takes out all the work of prepping an actual lasagna too and is finished in no time! 

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.

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