Lasagna Soup

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  • Makes: 6 servings
  • Serving Size: 1 3/4 cups each
  • Makes: 11 cups
  • Prep: 20 mins
  • Cook: 25 mins

Lasagna Soup

Directions

  1. In a large pot cook sausage, onion, sweet pepper, and garlic over medium-high heat until sausage is browned. Drain fat. Add the next four ingredients (through Italian seasoning). Bring to boiling; reduce heat. Simmer, covered, 20 minutes.
  2. Meanwhile, cook pasta according to package directions; drain. Stir into soup.
  3. To serve, spoon ricotta into six bowls. Top with soup. Stir together Parmesan, basil, and crushed red pepper. Sprinkle over soup.

From the Test Kitchen

Make-Ahead Directions

Prepare as directed through Step 1. Let soup cool and transfer to an airtight container; cover. Store in the refrigerator up to 2 days or freeze up to 3 months. Return soup to pot and bring to simmering. Continue as directed.

Tip

Go vegetarian by using 3 cups sliced fresh mushrooms for the sausage and vegetable broth for the chicken broth.

Test Kitchen Tip

Turkey sausage, part-skim ricotta cheese, and reduced sodium canned tomatoes and broth help cut the fat, sodium and calories without sacrificing flavor. But if you prefer, swap in the regular counterparts of any of these ingredients.
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Nutrition Facts (Lasagna Soup)

  • Per serving:
  • 415 kcal ,
  • 11 g fat
  • (4 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 64 mg chol. ,
  • 840 mg sodium ,
  • 49 g carb. ,
  • 6 g fiber ,
  • 9 g sugar ,
  • 28 g pro.
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