Cheesy Lasagna Soup

Recipe by The Gourmet RD

Ingredients

• 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

Method

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.

View the recipe instructions at The Gourmet RD