14 oz sweet Italian chicken sausage, casing removed
1/2 onion, chopped
2 crushed cloves garlic
4 tbsp chopped fresh parsley, divided
3 cups low-sodium, fat-free chicken broth
2 1/2 cups water
2 cups quick marinara sauce
2 bay leaves
fresh cracked black pepper
6 oz broken lasagna noodles, whole wheat or gluten free
FOR TOPPING
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
Instructions
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 4 to 5 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.
In a medium bowl combine the ricotta, parmesan,
and 2 tbsp parsley and mix.
Add the broken pasta and cook uncovered according
to package directions.
Slow Cooker directions-
Heat a large nonstick skillet over medium-high
heat, spray with oil and add the sausage; cook
until browned, breaking it up as it cooks with a
wooden spoon about 3 to 4 minutes. Add the chopped
onion and crushed garlic and cook until soft,
about 3 to 4 minutes.
Transfer to the slow cooker and add the parsley,
broth, water, marinara sauce, bay leaves and fresh
black pepper. Cover and set the slow cooker to low
8 hours or high 4 hours.
Meanwhile, in a medium bowl combine the ricotta,
parmesan, and 2 tablespoons of the parsley and mix
well; set aside until the soup is ready.
About 30 minutes before the soup is ready, remove
the bay leaves and add the broken pasta, cover and
cook until the pasta is cooked, about 30 minutes.
Instant Pot directions-
Press saute on the Instant Pot and spray with oil.
Add the sausage and cook until browned, breaking
it up as it cooks with a wooden spoon about 4 to 5
minutes.
Add the chopped onion and crushed garlic and cook
2 to 3 minutes. Press cancel to shut off.
Add the parsley, broth, water, marinara sauce, bay
leaves and fresh black pepper; cover and cook high
pressure 15 minutes.
In a medium bowl combine the ricotta, parmesan,
and 2 tbsp parsley and mix. Set aside.
Use the natural or the quick release method, then
open the pot. Add the broken pasta, cover and cook
high pressure 3 minutes. Use the quick release
method to open the pot.
Serving
Suggestions
Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.
Originally Submitted
2/14/2021
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