Lasagna Soup
A easy to make soup with a surprise in the middle!
Servings 6
Calories 412kcal
Ingredients
- 1-2 tablespoons olive oil
- 16 oz chicken sausage
- 1 cup diced onion
- 1 cup diced red pepper
- 1/3 cup parsley chopped
- 2 cloves garlic chopped
- 1 28 oz can crushed tomatoes
- 1 14.5 oz can diced tomatoes
- 2 tablespoons dried basil
- 3 cups chicken broth
- 1 cup ricotta cheese
- 1/3 cup grated parmesean
- 1 teaspoon garlic powder
- 2 teaspoons dried oregano
- 2 cups rotini pasta or broken up lasagna noodles uncooked, which is what I used
- pinch of salt and pepper
Instructions
- Brown and crumble chicken sausage in large dutch oven . Remove from pan and set aside. Boil water for pasta.
- Heat olive oil to the same pan you cooked the sausage in and add onion, red peppers and saute until onions are soft. Add garlic and parsley, saute for another 2-3 minutes. Add the crushed and diced tomatoes, along with basil - cook 5 minutes. Add broth and cooked sausage. Season with salt and pepper to taste. Simmer for 15 minutes before serving.
- Add pasta to water and cook until al dente. Drain and rinse. (rinsing will keep the pasta from sticking together until you are ready to serve)
- Meanwhile back at the yum station. Mix together the ricotta, Parmesan, garlic powder, oregano, salt and pepper to taste.
Nutrition
Calories: 412kcal | Carbohydrates: 38g | Protein: 24g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 74mg | Sodium: 1134mg | Potassium: 835mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1130IU | Vitamin C: 27.2mg | Calcium: 216mg | Iron: 5.5mg