Lasagna Soup √
Serves 8 to 10.
Note: A creamy mixture of ricotta, Parmesan and mozzarella cheese melts underneath a flavorful sausage, tomato and pasta soup.
• 2 tsp. olive oil
• 1 1/2 lb. Italian turkey sausage, removed from casings and crumbled
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 2 tsp. dried oregano
• 1/4 tsp. crushed red pepper flakes
• 2 tbsp. tomato paste
• 1 (28-oz.) can diced tomatoes
• 6 c. low-sodium chicken stock
• 1/4 tsp. freshly ground black pepper
• 8 oz. fusilli pasta
• 1/2 c. finely chopped fresh basil leaves
• 8 oz. ricotta
• 1/2 c. grated Parmesan
• Pinch of freshly ground black pepper
• 2 c. shredded mozzarella
Heat the oil in a large pot over medium heat. Add the sausage and cook, breaking up with the back of a spoon, until browned, about 5 minutes. Add the onions and cook until softened, about 6 minutes. Add the garlic, oregano and red pepper flakes, and cook 1 minute more. Add the tomato paste and cook, stirring for another 3 or 4 minutes or until the tomato paste turns a rusty brown color.
Add the diced tomatoes, bay leaves and chicken stock and stir to combine. Bring to a boil, reduce the heat, and simmer for about 30 minutes. Add the pasta and cook for about 8 minutes or until it’s al dente. Stir in the basil and season to taste, with salt and black pepper.
In a small bowl, combine the ricotta, Parmesan cheese and pepper.
To serve, place a dollop of the ricotta cheese mixture in bowl. Sprinkle some of the mozzarella on top and ladle the hot soup over the cheese. Serve hot.
Nutrition information per serving:
Calories 410 Fat 17 g
Sodium 940 mg Saturated fat 7 g
Carbohydrates 29 g Calcium 360 mg
Protein 34 g Cholesterol 86 mg
Dietary fiber 2 g
Diabetic exchanges per serving: 2 bread/starch, 4 medium-fat meat.