LASAGNA SOUP Skinnytaste Servings: 6 • Size: about 1 1/3 cups • Old Pts: 5 • Weight Watcher Points+: 7 pt, Calories: 292 • Fat: 10 g • Carb: 29 g • Fiber: 4 g • Protein: 22 g • Sugar: 2 g Sodium: 739 mg • Cholest: 8.5 mg Ingredients: For the soup: cooking spray 14 oz sweet Italian chicken sausage, casing removed 1/2 onion, chopped 2 crushed cloves garlic 4 tbsp chopped fresh parsley, divided 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* For topping: 6 tbsp part skim shredded mozzarella cheese* 1/2 cup part skim ricotta cheese 3 tbsp grated parmesan cheese 2 tbsp chopped fresh parsley 1/4 cup fresh basil chiffonade Directions: 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. Add the chopped onion and crushed garlic and cook 2 to 3 minutes. 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. In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix. Add the broken pasta and cook uncovered according to package directions. Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top. Makes about 8 cups.
Posted on: Mon, 26 Jan 2015 15:14:02 +0000
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