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Lasagna Soup without all the carbs Recipe

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This recipe for Lasagna Soup without all the carbs is from The long Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

INGREDIENTS:
1 tablespoon olive oil
1 pound bulk sausage or 1 pkg Morningstar crumbles
2 cups diced onions
5 cloves garlic, minced
2 cups diced zucchini - i chopped mine with the food processor so it was kid friendlier
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon black pepper
One 14.5 oz diced tomatoes
One 15 oz tomato sauce (i used puree)
Two 14 oz can low sodium chicken broth
1 cup frozen chopped spinach, thawed
1/2 cup mini Farfalle pasta - optional
2 cups ricotta cheese
2 tablespoons fresh, chopped basil
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Directions:
Directions:
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STEPS
In a saucepan or stockpot heat olive oil over medium heat. Add the sausage, onion, and garlic.
Cook, breaking up with spoon, until sausage is browned and onions are softened.
Add zucchini, dried basil, oregano, pepper flakes, salt, black pepper, tomatoes, tomato sauce, and chicken broth. Bring to a boil.
Reduce heat to a medium-low and allow to simmer for 15 minutes.
Add spinach and pasta, if using, and continue to cook until pasta is done, about 7 minutes.
Mean while in a small bowl stir the fresh, chopped basil into the ricotta cheese. *i added about 1/4 cup parmesan cheese to the mixture.
When soup is finished, ladel into shallow bowls with a dollop of ricotta mixture and garnish with parmesan cheese.

 

 

 

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