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Total time

45 minutes






  • 2 tbsp olive oil ((divided))
  • 1 small yellow onion
  • 1 lb turkey Italian sausage
  • 2 cups spinach or kale
  • 3 cloves garlic (minced)
  • 1 tbsp Italian seasoning + more for taste
  • ½ tsp coarse salt and more for taste
  • ½ tsp ground black pepper and more for taste
  • ¼ tsp crushed red pepper flakes
  • 2 tbsp tomato paste
  • 24 Marinara Sauce
  • 4 cups unsalted chicken stock
  • 5 whole grain lasagna noodles, broken into pieces
  • 1½ cup ricotta cheese
  • 1½ cups shredded mozzarella cheese


  1. In a large stockpot or Dutch oven, heat olive oil to medium heat. Add onion and cook 4-5 minutes, until soft. Add Italian sausage and cook until almost browned.

    Add greens and garlic and saute 2-3 minutes, until greens are wilted. Stir in Italian seasoning, salt, pepper, red pepper flakes and tomato paste. Add marinara and chicken stock and bring to a simmer.

    Add lasagna noodle pieces. Cover and cook on a simmer for 15-20 minutes, until noodles are softened.

    Taste and adjust seasoning, if necessary. Preheat broiler to low. In a medium bowl, stir together ricotta cheese and mozzarella cheese, and season with a dash of salt, pepper and Italian seasoning.

    Coat 8 soup crocks or ramekins* with cooking spray. Scoop soup into each. Top with a large scoop of ricotta mixture. Place all soup crocks/ramekins on a baking sheet. Place in the oven and broil 5-6 minutes, until cheese is melted and bubbly. Serve with parsley.

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