Lasagna Soup
User Reviews
5.0
537 reviews
Excellent
Lasagna Soup
Report
Everything you love about lasagna – all in one bowl of soup! Loaded with chicken sausage, lasagna noodles, marinara and cheese. It's easy, filling, hearty and perfect for a cold winter night.
Share:
Ingredients
- cooking spray
- 6 tbsp part skim shredded mozzarella cheese*
- 14 oz sweet Italian chicken sausage (casing removed)
- 1/2 cup part skim ricotta cheese
- 1/2 onion (chopped)
- 3 tbsp grated Parmesan cheese
- 2 crushed cloves garlic
- 2 tbsp chopped fresh parsley
- 4 tbsp chopped fresh parsley (divided)
- 1/4 cup fresh basil chiffonade
- 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*)
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.
- 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.
- 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.
- 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.
- 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 and bring to a boil; cover, reduce heat and simmer about 30 minutes.
- 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.
- 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.
- 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. Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.
- In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix. Set aside.
- Add the broken pasta and cook uncovered according to package directions.
- 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.
- Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.
- Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.
Notes
- *check labels for gluten free
- *check labels for gluten free
Nutrition Information
Show Details
Serving
11/3 cup
Calories
292kcal
(15%)
Carbohydrates
29.5g
(10%)
Protein
22.5g
(45%)
Fat
10g
(15%)
Saturated Fat
9.5g
(48%)
Cholesterol
63.5mg
(21%)
Sodium
747.5mg
(31%)
Fiber
4g
(16%)
Sugar
2.5g
(5%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Serving | 11/3 cup | |
| Calories | 292kcal | 15% |
| Carbohydrates | 29.5g | 10% |
| Protein | 22.5g | 45% |
| Fat | 10g | 15% |
| Saturated Fat | 9.5g | 48% |
| Cholesterol | 63.5mg | 21% |
| Sodium | 747.5mg | 31% |
| Fiber | 4g | 16% |
| Sugar | 2.5g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
537 reviews
Excellent
Other Recipes
You'll Also Love
