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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
  • ¼ cup sun-dried tomato pesto
  • 1 (9 oz) package cheese ravioli
  • 1 (9.25 oz) Asiago kale salad kit
  • 6 tablespoons part-skim ricotta cheese

Steps

    1. Preheat large stockpot on medium-high 2–3 minutes. Chop carrots coarsely (½ cup). Remove sausage from casing (wash hands).
    2. Place sausage in pot and brown 5–7 minutes, stirring to crumble meat, until no pink remains and sausage is 165°F. Stir carrots and trinity mix into sausage; 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.
    5. Divide soup among serving bowls. Top each bowl with even amount salad greens, then sprinkle with salad toppings and drizzle with dressing. Finish each with 1 tablespoon ricotta cheese. Serve.

Amount per ⅙ recipe serving: Calories 480, Total Fat 23g, Sat Fat 7g, Trans Fat 0g, Chol 45mg, Sodium 1210mg, Total Carb 48g, Fiber 5g, Sugars 17g, Protein 23g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 20%