Lasagna Soup¶

Serves	Total Time
8	0 minutes

Ingredients¶

• 6 cups reduced-sodium chicken broth
• 15 oz (435 g) tomato sauce
• 14.5 oz (308 g) diced tomatoes (undrained)
• 1 cup (96 g) onion (chopped)
• 1 cup (156 g) red, yellow, or orange bell pepper (chopped)
• 2 tsp (5 g) dried Italian seasoning (crushed)
• 3 cloves garlic (minced)
• 1 lb uncooked bulk Italian sausage
• 10 oz (355 g) dried lasagna noodles (broken into bite-size pieces)
• 4 cups (568 g) fresh spinach (torn)
• 15 oz (426 g) whole-milk ricotta
• 1 Shredded Parmesan cheese
• 1 fresh basil (chopped)
• 1 crushed red pepper

Cookware¶

• 1 slow cooker

Instructions¶

Step 1¶

Stir together reduced-sodium chicken broth, tomato sauce, diced tomatoes (undrained), onion (chopped), red, yellow, or orange bell pepper (chopped), dried Italian seasoning (crushed), and garlic (minced) in a 5- to 6-qt slow cooker. Cover and cook on low 7 to 8 hours or on high 4.5 to 5 hours.

Step 2¶

Drop uncooked bulk Italian sausage by teaspoonfuls into broth mixture. Stir in dried lasagna noodles (broken into bite-size pieces). If cooking on low, turn slow cooker to high. Cook 45 to 60 minutes more or until noodles are tender. Stir in fresh spinach (torn).

Step 3¶

Top servings with whole-milk ricotta or place ricotta in bowls before adding soup. If you like, sprinkle with Shredded Parmesan cheese, fresh basil (chopped), and/or crushed red pepper.

Source¶

• Magnolia