Healthy Recipe: Lasagna soup


  • 4 garlic cloves, sliced
  • 2 tbsp olive oil
  • ¼ tsp crushed red pepper
  • ½ tsp whole fennel seed
  • ½ pound lean Italian sausage, casings removed
  • 32 ounces low-sodium chicken broth
  • 28 ounces crushed tomatoes
  • ½ cup basil, coarsely chopped
  • 1 tsp kosher salt
  • Fresh ground pepper, to taste
  • 1 cup part-skim ricotta cheese
  • ¼ cup grated parmesan


In a large pot, sauté the garlic in the olive oil over medium high heat for 2 to 4 minutes until softened. Add the crushed red pepper and fennel seed, and cook for 30 seconds stirring constantly. Add the sausage and cook, mashing with a fork, until sausage is well browned and broken up into small fine pieces, 4 to 6 minutes.

Stir in the broth, tomatoes and basil. Bring to a boil, then lower heat and simmer for 15 minutes. Remove from heat and season to taste with salt and pepper.

In a small bowl, blend the ricotta with 2 tablespoons parmesan and a few grinds of black pepper. Ladle the soup into a shallow bowl, add a dollop of the ricotta mixture in the center, and sprinkle with the remaining Parmesan.


Recipe from:

Servings per recipe: 8

Nutrition Facts (per serving): 160 calories, 13 grams of protein, 9 grams of carbohydrate, 2 grams of fiber, 7 grams of fat