Ingredients:

For the soup:

• cooking spray
• 14 oz sweet Italian chicken sausage, casing removed
• 1/2 onion, chopped
• 2 crushed cloves garlic
• 4 tbsp chopped fresh parsley, divided
• 3 cups low-sodium, fat-free chicken broth*
• 2 1/2 cups water
• 2 cups quick marinara sauce
• 2 bay leaves
• fresh cracked black pepper
• 6 oz broken lasagna noodles, whole wheat or gluten free*

For topping:

• 6 tbsp part skim shredded mozzarella cheese*
• 1/2 cup part skim ricotta cheese
• 3 tbsp grated parmesan cheese
• 2 tbsp chopped fresh parsley
• 1/4 cup fresh basil chiffonade

*check labels for gluten free

Directions:

Heat a large soup pot or Dutch oven over medium heat, spray with oil and add the sausage; cook until browned, breaking it up as it cooks with a wooden spoon about 4 to 5 minutes. Add the chopped onion and crushed garlic and cook 2 to 3 minutes. Add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper and bring to a boil; cover, reduce heat and simmer about 30 minutes.

In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix.

Add the broken pasta and cook uncovered according to package directions. Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top. Makes about 8 cups.

Nutritional facts:

• Servings: 6
• Size: about 1 1/3 cups
• Points+: 7 pt
• Smart Points: 9
• Calories: 292
• Fat: 10 g
• Carb: 29 g
• Fiber: 4 g
• Protein: 22 g
• Sugar: 2 g
• Sodium: 739 mg
• Cholest: 8.5 mg