Spicy Lasagna Soup
Minutes Prep time: 30
Minutes Total time: 75
Servings: 8
Difficulty: easy
Minutes Prep time: 30
Minutes Total time: 75
Servings: 8
Difficulty: easy
1/2 cup part-skim ricotta cheese
1/4 cup grated Parmesan cheese
1 tablespoon water
1 pound hot Italian pork sausage, casings removed
1 cup chopped yellow onion
3 cloves garlic, chopped fine
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes
2 tablespoons Hunt's® Tomato Paste
6 cups chicken stock
1 can (28 oz each) Hunt's® Diced Tomatoes, undrained
2 bay leaves
1 cup dry mini bowtie pasta, uncooked
1/4 cup fresh basil, torn
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 112 mg | 11% |
Carbohydrate | 21 g | 7% |
Cholesterol | 37 mg | 12% |
Total Fat | 12 g | 18% |
Iron | 1 mg | 8% |
Calories | 259 kcal | 13% |
Sodium | 982 mg | 41% |
Protein | 16 g | 31% |
Saturated Fat | 4 g | 21% |
Sugars | 6 g | 1% |
Vitamin C | 14 mg | 24% |
Combine ricotta, Parmesan and water in small bowl; set aside.
Heat 5-quart Dutch oven or large saucepan over medium-high heat. Add sausage; cook 3 to 5 minutes or until browned and crumbled. Drain. Add onion, garlic, oregano and red pepper flakes to pan. Cook 2 to 3 minutes or until onion is tender, stirring frequently. Stir in tomato paste. Add stock, undrained tomatoes and bay leaves.
Bring to a boil; reduce heat and simmer 15 minutes. Add pasta; cook 15 minutes more or until pasta is tender. Remove bay leaves. Top each serving with ricotta mixture and basil.
Spicy Lasagna Soup