Categories: Soup
Ingredients
- Topping:
- 1/2 cup ricotta
- 3 tbsp. grated Parmesan
- 2 tbsp. chopped fresh parsley
- Cooking spray
- 14 oz. sweet Italian chicken sausage, casings removed
- 1/2 onion, chopped
- 2 garlic cloves, chopped
- 3 cups chicken broth
- 2 cups marinara sauce
- 1/4 cup chopped fresh parsley
- 2 bay leaves
- Black pepper
- 2 cups baby spinach, chopped
- 6 oz. lasagna noodles, broken into small pieces
- 6 tbsp. shredded mozzarella
- 1/4 cup chopped fresh basil
Directions
-
For the topping: In a medium bowl, combine the ricotta, Parmesan, and parsley. Refrigerate until the soup is ready.
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For the soup: Heat a large nonstick skillet over medium-high heat and coat with cooking spray. Add the sausage and cook, using a wooden spoon to break the meat into small pieces as it browns, 3-4 minutes. Add the onion and garlic and cook, stirring, until soft, 3-4 minutes. Transfer to a slow cooker and add the broth, 2 1/4 cups water, marinara, parsley, bay leaves, and pepper to taste.
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Cover and cook on LOW for 8 hours.
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About 30 minutes before the soup is ready, remove the bay leaves and add the spinach and broken pasta. Cover and cook on HIGH until the pasta is cooked, about 30 minutes.
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Divide the soup among 6 bowls and top each with 2 tbsp. of the ricotta mixture, and sprinkle with the mozzarella, basil, and pepper to taste.