Lasagna Soup
Indulge in all the comforting flavors of lasagna in a delightful bowl of soup! This dish is packed with savory chicken sausage, tender lasagna noodles, rich marinara, and gooey cheese. It's a simple yet satisfying meal that warms you up, making it ideal for those chilly winter evenings.
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Ingredients
- cooking spray
- 4 tbsp chopped fresh parsley
- 3 cups low-sodium
- 2 1/2 cups water
- 2 cups quick marinara sauce
- 2 bay leaves
- fresh cracked black pepper
- 6 oz broken lasagna noodles
- 6 tbsp part skim shredded mozzarella cheese*
- 1/2 cup part skim ricotta cheese
- 3 tbsp grated parmesan cheese
- 2 tbsp chopped fresh parsley
- 1/4 cup fresh basil chiffonade
- 2 crushed cloves garlic
- 1/2 onion
- 14 oz sweet Italian chicken sausage
Instructions
- 1
In a sizable soup pot or Dutch oven, warm over medium heat. Lightly coat with cooking spray and introduce the sausage; sauté until it turns golden brown, breaking it apart with a wooden spoon, which should take around 4 to 5 minutes.
- 2
Incorporate the diced onion and minced garlic, cooking for an additional 2 to 3 minutes until fragrant and softened.
- 3
Stir in the parsley, broth, water, marinara sauce, bay leaves, and freshly cracked black pepper. Bring the mixture to a rolling boil; then cover, lower the heat, and let it simmer for approximately 30 minutes.
- 4
In a separate medium bowl, mix together the ricotta, parmesan, and 2 tablespoons of parsley until well combined.
- 5
Add the broken pasta to the pot, cooking it uncovered according to the instructions provided on the package.
- 6
Once cooked, ladle the soup into 6 bowls and top each serving with 2 tablespoons of the ricotta mixture, a sprinkle of mozzarella, freshly cracked pepper, and a few basil leaves for garnish.
- 7
Heat a large nonstick frying pan over medium-high heat, spraying it with oil. Add the sausage and cook until browned, breaking it into pieces with a wooden spoon for about 3 to 4 minutes. Mix in the chopped onion and minced garlic, cooking until softened for another 3 to 4 minutes.
- 8
Transfer the mixture to a slow cooker, then add the parsley, broth, water, marinara sauce, bay leaves, and freshly cracked black pepper. Cover and set the slow cooker to low for 8 hours or high for 4 hours.
- 9
In the meantime, in a medium bowl, combine the ricotta, parmesan, and 2 tablespoons of parsley, mixing thoroughly; set this aside until the soup is ready.
- 10
Approximately 30 minutes prior to serving, remove the bay leaves and add the broken pasta to the slow cooker. Cover and cook until the pasta is tender, about 30 minutes. Serve the soup in 6 bowls, garnishing each with 2 tablespoons of the ricotta mixture, mozzarella, fresh cracked pepper, and fresh basil.
- 11
Activate the sauté function on the Instant Pot and spray it with oil. Add the sausage and cook until browned, breaking it apart with a wooden spoon for about 4 to 5 minutes.
- 12
Mix in the chopped onion and crushed garlic, cooking for 2 to 3 minutes. Then, press cancel to turn off the sauté mode.
- 13
Pour in the parsley, broth, water, marinara sauce, bay leaves, and fresh black pepper; cover the pot and cook at high pressure for 15 minutes.
- 14
In a medium bowl, combine the ricotta, parmesan, and 2 tablespoons of parsley, mixing well. Set this aside.
- 15
Once the cooking time is complete, utilize either the natural or quick release method, then carefully open the pot. Stir in the broken pasta, cover again, and cook at high pressure for 3 minutes. Use the quick release method to release the pressure before opening the pot.
- 16
Divide the soup among 6 bowls and finish each with 2 tablespoons of the ricotta mixture, mozzarella, freshly cracked pepper, and a sprinkle of fresh basil on top.
Nutrition Information
Notes & Tips
- *check labels for gluten free
- *check labels for gluten free