Recipe: Lasagna Soup

INGREDIENTS

• Avocado spray oil
• 14 ounces raw Italian chicken sausage, casings removed 
• 2 small zucchini, chopped
• ½ onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 6 cups vegetable broth
• 2 cups jarred marinara sauce
• 2 bay leaves
• 6 ounces whole wheat lasagna noodles, broken into pieces
• ½ cup ricotta cheese
• 3 tablespoons grated parmesan cheese
• 2 tablespoons chopped fresh parsley
• 6 tablespoons shredded mozzarella cheese
• ¼ cup fresh basil, chopped

INSTRUCTIONS

1. Heat a large stockpot over medium heat and spray with oil.
2. Add sausage and cook until browned, breaking it into small pieces as it cooks.
3. Add the zucchini, onion, and garlic, and cook for a few minutes until softened.
4. Add broth, marinara sauce, and bay leaves, and bring to a boil.
5. Add broken lasagna noodles and boil until noodles are al dente, about 10-20 minutes, stirring occasionally. 
6. Season with salt and pepper to taste. 
7. While the pasta is cooking, mix ricotta, parmesan, and parsley in a medium bowl.
8. To serve, ladle soup into soup bowls.
9. Top each bowl with a dollop of the ricotta mixture, 1 tablespoon of mozzarella, and a sprinkle of fresh basil.