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, low sodium

  2 cup or 514g

• Bay leaf

  Spices

  2 tbsp, crumbled or 4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Ricotta cheese

  Whole milk

  ½ cup or 124g

• Parmesan cheese

  Grated

  3 tbsp or 15g

• Parsley

  Raw

  2 tbsp or 8g

• Spaghetti

  Dry pasta, enriched

  6 oz or 170g

• Mozzarella cheese

  Whole milk, low moisture

  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 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.
2. In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix.
3. Bring a pot of water to boil. Add the broken pasta and cook 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.
4. Enjoy!
5. Recipe inspired by: http://www.skinnytaste.com/2015/01/lasagna-soup.html

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