LASAGNA SOUP

LASAGNA SOUP

This soup is reminiscent of lasagna without taking the time to prep and cook a whole lasagna. Give this a try for an easy but decadent weeknight dinner. Serves 6.

INGREDIENTS:

14oz Sweet Italian Chicken Sausage (sub plant-based meat; I like Beyond Meat Sweet Italian Sausage)
½ white onion, chopped
2 garlic cloves, crushed
4 Tbsp fresh Italian parsley, chopped
2 bay leaves
4 cups chicken broth
2 cups water
6oz lasagna noodles, broken into large pieces (sub grain-free pasta)
2 cups JF Simple Tomato Sauce
Fresh cracked black pepper, to taste
JF Spicy Salt, to taste 

TOPPINGS:

½ cup ricotta cheese (sub plant-based cheese)
4 Tbsp parmesan cheese, freshly grated (sub plant-based cheese)
JF Spicy Salt, to taste
Fresh cracked black pepper
2 Tbsp fresh Italian parsley, chopped
¼ cup fresh basil, chiffonade

PROCESS:

In a large pot, brown the sweet Italian sausage and crumble it into small pieces. Add the chopped white onion and crushed garlic cloves. Sauté for a few minutes. Add the fresh Italian parsley and bay leaves. Pour in the chicken broth and water. Add the broken lasagna noodles. Pour in my JF Simple Tomato Sauce. Season with fresh cracked black pepper and JF Spicy Salt. Bring the pot to a boil. Cover and reduce the heat to a simmer. Simmer for about 30 minutes. In a small bowl, combine the ricotta cheese, parmesan cheese, JF Spicy Salt, fresh cracked black pepper, and fresh Italian parsley. Top the soup with a dollop of this mixture.
 
Recipe adapted from Skinny Taste