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

Directions

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.