Lasagna Soup

Ingredients

• Flaxseed oil

  1 tsp or 5g

• Sausage

  Beef, pork, chicken, skinless, smoked

  14 oz or 397g

• Onions

  Raw

  ½ medium or 55g

• Garlic

  Raw

  2 cloves, minced or 6g

• Parsley

  Raw

  4 tbsp or 15g

• Chicken broth

  Soup, canned, less/reduced sodium

  3 cup or 720g

• Water

  Plain, clean water

  2 ½ cup or 592g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  2 cup or 514g

• Bay leaf

  Spices

  2 tbsp, crumbled or 4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Ricotta cheese

  Part skim milk

  ½ cup or 124g

• Parmesan cheese

  Shredded

  3 tbsp or 15g

• Parsley

  Raw

  2 tbsp or 8g

• Spaghetti

  Dry pasta, enriched

  6 oz or 170g

• Mozzarella cheese

  Part skim milk

  3 oz or 85g

• Basil

  Fresh

  ¼ cup leaves, whole or 6g

Directions

1. 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 8-12 minutes. Add the chopped onion and minced garlic and cook for 2 to 3 minutes. Add the parsley, broth, water, marinara sauce, bay leaves, and fresh black pepper. Bring to a boil, cover, reduce heat, and simmer for about 30 minutes.
2. In a medium bowl, combine the ricotta, parmesan, and 2 tbsp parsley. Mix until well combined.
3. Bring a pot of water to a boil. Add the broken spaghetti and cook according to package directions. Add the cooked pasta to the soup and stir.
4. Divide the soup between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper, and fresh basil.

Similar Foods

• Garden Vegetable Lasagna Soup
• Spinach Lasagna
• Eggplant and Goat Cheese Lasagna
• Spaghetti Squash Lasagna
• Keto Lasagna with Zucchini Noodles
• Spinach Alfredo Lasagna