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Updated: Mar 9, 2023

Today’s Sunday soup is special. It is light, healthy and easy but also a treat. So treat yoself and make this soup. It’s hearty and makes a lot!

Don’t forget to like and save this recipe!!


· 1 tbsp olive oil

· 1 lb ground chicken or turkey sausage

· 1/2 onion dice

· 4 garlic cloves, minced

· 2 tsp Italian seasoning

· 1 tsp salt

· ¼ tsp red pepper flakes (or more for heat)

· 2 tbsp tomato paste

· 28 oz can crushed tomatoes

· 1 15 oz can fire roasted tomatoes

· 1 zucchini, sliced and quartered

· 1 box (32 oz) low sodium chicken broth

· 1 dried bay leaf

· 6 lasagna noodles

· ¼ cup chopped basil

· ¼ cup Ricotta

· ½ lemon, juiced

Cheese Topping

· 8 oz ricotta cheese

· ½ cup shredded mozzarella

· ½ cup grated parmesan

· ½ lemon, zest and juice

· 2 tbsp basil

· Salt and pepper to taste


1. Heat olive oil in dutch oven over medium high heat. Add ground sausage until browned, breaking up as it cooks.

2. Add diced onion and minced garlic. Cook until onion is translucent.

3. Add Italian seasoning, salt, red pepper, and tomato paste. Stir until combined.

4. Add crushed tomatoes, fire roasted tomatoes, zucchini, chicken broth and bay leaf. Bring to a boil.

5. Reduce to simmer and cover for 20-25 minutes.

6. While soup is reducing, break up lasagna noodles and cook in separate pot until al dente. Drain and let cool. Once cooled, cut up into small strips.

7. Make Cheese topping: Mix ricotta, mozzarella, parmesan, lemon zest, lemon juice, basil, and salt and pepper. Taste and season as needed.

8. Once the soup is reduced, add lasagna noodles, 1/4 cup ricotta and fresh basil. Stir in juice from second half of lemon. Simmer and taste to season.

9. Ladle soup into bowls. Top with big spoonful of cheese mixture and more fresh basil.




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