INGREDIENTS:
- 14oz sweet chicken sausage
- ½ white onion, chopped
- 2 garlic cloves, crushed
- 4 Tbsp fresh Italian parsley, chopped
- 2 bay leaves
- 4 cups chicken broth
- 2 cups water
- 6oz lasagna noodles, broken into large pieces (sub grain-free pasta)
- 2 cups JF Simple Tomato Sauce
- Fresh cracked black pepper, to taste
- JF Spicy Salt, to taste
TOPPINGS:
- ½ cup ricotta cheese (sub plant-based cheese)
- 4 Tbsp parmesan cheese, freshly grated (sub plant-based cheese)
- JF Spicy Salt, to taste
- Fresh cracked black pepper
- 2 Tbsp fresh Italian parsley, chopped
- ¼ cup fresh basil, chiffonade
PROCESS:
1. In a large pot, brown the sweet chicken sausage and crumble it into small pieces.
2. Add the chopped white onion and crushed garlic cloves. Sauté for a few minutes.
3. Add the fresh Italian parsley and bay leaves. Pour in the chicken broth and water.
4. Add the broken lasagna noodles. Pour in my JF Simple Tomato Sauce. Season with fresh cracked black pepper and JF Spicy Salt.
5. Bring the pot to a boil. Cover and reduce the heat to a simmer. Simmer for about 30 minutes.
6. In a small bowl, combine the ricotta cheese, parmesan cheese, JF Spicy Salt, cracked black pepper, and fresh parsley.
7. Serve the soup warm topped with a dollop of our ricotta mixture. Enjoy!
Recipe adapted from Skinny Taste.