Lasagna Soup

Ingredients

• Pam cooking spray

  Oil, original

  2 spray , about 1/3 second or 0.6g

• 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

  6 tbsp or 23g

• Chicken broth

  Soup, canned, less/reduced sodium

  2 cup or 480g

• Water

  Plain, clean water

  2 cup or 473g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  2 cup or 514g

• Bay leaf

  Dried

  2 leaf or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Ricotta cheese

  Part skim milk

  ½ cup or 124g

• Parmesan cheese

  Shredded

  2 tbsp or 10g

• Whole wheat pasta

  Dry

  4 oz or 113g

• Mozzarella cheese

  Part skim milk

  ½ cup, shredded or 56g

• Basil

  Fresh

  4 tbsp, chopped or 11g

Directions

1. Heat a large pot or Dutch oven over medium heat and lightly coat with cooking spray. Add the sausage and cook, breaking it into small pieces, until well browned, 8–12 minutes. Drain excess fat if needed.
2. Stir in the onion and garlic and cook until softened and fragrant, 2–3 minutes. Add two-thirds of the parsley, chicken broth, water, pasta sauce, bay leaves, and black pepper. Bring to a boil, then cover and simmer gently for 30 minutes.
3. In a small bowl, mix the ricotta, Parmesan, and remaining parsley until smooth. Refrigerate until serving.
4. Meanwhile, bring a separate pot of well-salted water to a boil. Break the lasagna noodles into bite-size pieces and cook until al dente according to package directions; drain well. Stir the cooked noodles into the soup and discard the bay leaves.
5. Taste and adjust seasoning. Ladle into bowls and top with dollops of the ricotta mixture, a sprinkle of mozzarella, and fresh basil.