WARNING: Incredibly healthy and delicious! So if you’re a skeptic and think all things healthy should taste like crap, go away. I’ll keep this secret to myself.
Makes a huge portion. Great for sharing. And giving to friends. Which I had to do because I ate it for 3 days straight, lunch and dinner, and still had plenty left over.
That’s ok. I’ll still make it again. It was that good.
Adapted from this recipe: http://www.afarmgirlsdabbles.com/2011/03/24/lasagna-soup/
- 8-12 oz package of italian sausage seitan/vegetarian sausage
- 2 medium onions, diced
- 1 cup egg plants, diced
- 1+ cup yellow squash, diced
- 1+ cup green squash, diced
- 2 cloves garlic, minced
- 2 tbs tomato paste
- 1 28oz can crushed tomatoes, w/ basil
- 5- 6 cups chicken stock
- 1 tbs oregano
- ½ tsp red pepper flakes
- 1 tsp fennel seeds
- 1 tbs white sugar
- fusilli pasta, cooked
- low fat ricotta
- shredded parmesan
- cooking oil of your choice
- Heat oil in a 5qt dutch oven or pot. Brown sausage and break it up into small pieces with your spatula. Remove and set aside.
- In remaining oil (adding more if necessary), saute onions until just soft. Add garlic, eggplant, and squash and saute another ~3 min.
- Then add sausage back in along with all the spices, sugar, tomato paste, canned tomatoes, and chicken stock. Bring to a boil then reduce to a simmer. Stir, cover, and let it simmer for ~1 hour.
- Spoon cooked pasta into a bowl, fill and cover with the soup, top with a big spoonful of ricotta, slices of mozzarella, and a generous sprinkle of parmesan. Set under broiler until cheese melts and browns. Serve.