Lasagna Soup Recipe

Lasagna Soup

2 teaspoons olive oil
1 pound sweet Italian turkey sausage (removed from casings)
3 cups chopped onions
4 garlic cloves, minced
2 teaspoons Italian seasoning
2 tablespoons tomato paste
1 28-ounce can fire roasted diced tomatoes
2 bay leaves
6 cups chicken broth
8 ounces whole wheat pasta
1/2 cup finely chopped fresh basil leaves
2 cups shredded mozzarella/provolone blend

1 batch "cheesy yum" (recipe below)

Heat olive oil in a large pot over medium heat.  Add sausage, breaking into bite sized pieces, and brown for about five minutes.  Add onions and cook until softened, about six minutes add garlic and Italian seasoning and cook for one minute.  Add tomato paste and cook three to four minutes, stirring well to incorporate.  Add diced tomatoes, bay leaves, and chicken broth.  Bring to a boil, then reduce heat and simmer for 30 minutes.  Meanwhile, cook pasta according to package directions and make the "cheesy yum."

To serve, ladle pasta and soup into a bowl.  Top with a dollop of "cheesy yum" and some shredded cheese.


"Cheesy Yum" Recipe:

8 ounces low-fat ricotta cheese
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper to taste

Combine all ingredients in a small bowl.



(Modified from a recipe from my aunt Cherie!)