Traditional lasagna in a thick soup! This recipe is much quicker to make and just as tasty!
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Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 4
Cook Time: 25 minutes
Serves: 4
Items Needed:
- Large pot
- Medium bowl
- Cutting board
- Measuring tools
Ingredients:
- 1lb Italian chicken sausage, removed from casings & diced
- 15oz can tomato sauce
- 15oz can crushed tomatoes
- 1lb lasagna noodles - oven ready
- 4oz mozzarella cheese, diced
- 15oz ricotta cheese
- 4oz shaved or shredded Parmesan cheese
- 4oz spinach
- 32oz low sodium or fat free chicken broth
- 1 bunch of fresh basil, shredded
- 1 tablespoon minced garlic
- 1 teaspoon extra virgin olive oil
- 1 teaspoon Italian seasoning, set extra aside
- 1/4 teaspoon onion powder
- Salt & pepper to taste
Directions:
- In the large pot, add the olive oil, chicken sausage, and garlic on medium high. Cook until sausage is cooked and browned
- Add the tomato sauce, crushed tomatoes, and seasonings. Include salt and pepper to taste. Stir and add the chicken broth. Stir again.
- Break up the lasagna noodles to bite sized pieces and add to the pot.
- Cook for about 5 minutes and add the spinach and basil.
- Cook for another 5 minutes and add the mozzarella and half the Parmesan cheese.
- In the medium bowl, add the ricotta and some Parmesan cheese. You can add them Italian seasonings, basil, salt, and pepper too. (optional)
- When the noodles are done cooking, turn off the heat and add half the ricotta mixture and stir well.
- Serve in a bowl with more ricotta mixture and Parmesan cheese on top.