This is the main content.
Lasagna Soup Insalata
Recipes
Lasagna Soup Insalata
6 servings
30 minutes total

Ingredients

  • 4 oz baby-cut carrots
  • 1 lb bulk mild (or hot) Italian sausage
  • 1 (8 oz) package trinity mix (diced fresh onions, bell peppers, and celery)
  • 1 (24 oz) jar pasta sauce
  • 1 (32 oz) carton unsalted chicken broth (or stock)
  • ¼ cup sun-dried tomato (or basil) pesto
  • 3 cups four-cheese ravioli (about 9 oz)
  • 1 package chopped Caesar salad kit (9–10 oz)
  • 6 tablespoons ricotta cheese, divided

Steps

    1. Preheat large stockpot on medium-high 2–3 minutes. Chop carrots coarsely (½ cup).
    2. Place sausage in pot and brown 5–7 minutes, stirring to crumble meat, until no pink remains and sausage is 160°F. Stir in carrots and trinity mix; cook and stir 4 minutes.
    3. Reduce heat to medium-low. Stir in pasta sauce, broth, and pesto; simmer 8–10 minutes, stirring occasionally, until hot.
    4. Stir pasta into soup; cook 4–5 minutes until pasta is tender. Meanwhile, chop salad greens if desired.
    5. Divide soup among serving bowls. Top each bowl with salad greens, sprinkle with salad toppings, and drizzle with dressing. Finish each bowl with 1 tablespoon ricotta cheese. Serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ⅙ recipe serving: Calories 540, Total Fat 35g, Sat Fat 12g, Trans Fat 0g, Chol 110mg, Sodium 1620mg, Total Carb 37g, Fiber 7g, Total Sugar 12g, (Incl. 0g Added Sugars), Protein 29g, Vitamin D 0%, Calc 15%, Iron 15%, Potassium 25%