Lasagna Soup: Perfect for Fall

Fall is soup season. In my opinion, everyone could use a big bowl of soup to cut through the chill in the air. 


Typically soups tend to bore me and aren't always hearty enough to serve for dinner. However, this soup really fills you up without being too high in fat or calories. 

Lasagna Soup

1 pound, Italian turkey sausage, casings removed
1 can diced tomatoes
1 can tomato sauce
3.5 cups chicken stock
2 cups spinach
1 onion, diced
3 cloves garlic, minced
1/4 cup basil, chopped
1 tsp oregano
1/4 cup part-skim ricotta cheese
5 wheat lasagna noodles, broken
2 teaspoons of olive oil
Salt and pepper


In a large stockpot, brown sausage in a teaspoon of olive oil. Remove from pan, add a teaspoon more oil and brown onion and garlic. Add spinach and wilt. Add tomatoes, sauce, stock, seasonings, bring to a boil. Add pasta, boil for 10 minutes. Add ricotta, heat through.