Thanks and smooch to my friend Laurel for inspiring this one.
This actually tastes like lasagna…with the tomato sauce, basil, sausage and smooth, cool ricotta….WOW!
All your favorite flavors without so much of the starchy pasta. There are still a few pieces floating in the rich meat broth, but you’ll never miss the rest.
Try it vegetarian, too…fantastico!!
1 tablespoon olive oil
1 pound bulk hot Italian turkey sausage (or 1 pound sausages, casings removed) OR 1 pkg. Morningstar Crumbles
2 cups diced onions
5 cloves garlic, minced
2 cups diced zucchini
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon black pepper
One 14.5-ounce can diced tomatoes seasoned with oregano
One 15-ounce can tomato sauce
Two 14-ounce cans low sodium chicken broth
1 cup frozen chopped spinach, thawed
1/2 cup mini Farfalle pasta - optional
2 cups ricotta cheese
2 tablespoons fresh, chopped basil
In a saucepan or stockpot heat the olive oil over medium heat. Add the sausage, onion, and garlic. Cook, breaking up with spoon, until sausage is browned and onions are softened. Add zucchini, dried basil, oregano, pepper flakes, salt, black pepper, tomatoes, tomato sauce, and chicken broth. Bring to a boil. Reduce heat to medium-low and allow to simmer for 15 minutes. Add spinach and pasta, if using, and continue to cook until pasta is done, about 7 minutes.
Meanwhile in a small bowl stir the fresh, chopped basil into the ricotta cheese. When soup is finished, ladle into shallow bowls. Carefully add 1/4 cup of the ricotta-basil mixture to the bowl. Sprinkle with freshly grated Parmesan cheese if desired. Makes 8 servings.
Per WLS Serving: 260Cal; 20 g Protein; 10 g Tot Fat; 17g Carb; 2 g Fiber; 3 g Sugar; 609 mg Sodium