Photo: Skinny Taste
A twist on a classic.
Ingredients
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 marinara sauce
2 bay leaves
Fresh cracked black pepper
6 oz broken lasagna noodles, whole wheat or gluten-free
FOR THE 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
Instructions
Heat a large nonstick skillet over medium-high heat, spray with oil and add the sausage; cook until browned, breaking it up as it cooks with a wooden spoon about 3 to 4 minutes. Add the chopped onion and crushed garlic and cook until soft, about 3 to 4 minutes.
Transfer to the slow cooker and add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper. Cover and set the slow cooker to low 8 hours or high 4 hours.
Meanwhile, in a medium bowl combine the ricotta, parmesan, and 2 tablespoons of the parsley and mix well; set aside until the soup is ready.
About 30 minutes before the soup is ready, remove the bay leaves and add the broken pasta, cover and cook until the pasta is cooked, about 30 minutes. Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.
We love everything that Gina at Skinnytaste makes. Head over to her website for this recipe in an instant pot or on the stovetop and to check out her other amazing (and easy) recipes.
