Lasagna Soup

One of my favorite soups by far. I usually make a lasagña around holidays or if it’s a special request. This soup is only 292 calories for 1 1/3 cup.


cooking spray

14 oz sweet Italian sausage, 

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 quick marinara sauce

2 bay leaves

fresh cracked black pepper

6 oz broken lasagna noodles,


For 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

Heat a large soup pot or Dutch oven over medium heat, spray with oil and add the sausage; cook until browned, breaking it up as it cooks with a wooden spoon about 4 to 5 minutes. Add the chopped onion and crushed garlic and cook 2 to 3 minutes. Add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper and bring to a boil; cover, reduce heat and simmer about 30 minutes.
In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix.
Add the broken pasta and cook uncovered according to package directions. Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top. Makes about 8 cups.


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