14ouncessweet Italian chicken sausage, casings removed
1/2onion, chopped
2garlic cloves, chopped
3cupsreduced-sodium chicken broth
2cupsmarinara sauce, homemade (see Skinny Scoop) or store-bought
1/4cupchopped fresh parsley
2bay leaves
Freshly ground black pepper
2cupsbaby spinach, chopped
6ounceslasagna noodles, broken into small pieces
6Tablespoonsshredded part-skim mozzarella cheese
1/4cupchopped fresh basil
Freshly ground black pepper
Instructions
For the topping:
In a medium bowl, combine the ricotta, Parmesan, and parsley. Refrigerate until the soup is ready.
For the Soup:
Heat a large nonstick skillet over medium-high heat and coat with cooking spray. Add the sausage and cook, using a wooden spoon to bread the meat into small pieces as it browns, 3 to 4 minutes. Add the onion and garlic and cook, stirring, until soft, 3 to 4 minutes. Transfer to a slow cooker and add the broth, 2 1/4 cups water, the marinara sauce, parsley, bay leaves, and pepper to taste.
Cover and cook on high for 4 hours or on low for 8 hours.
About 30 minutes before the soup is ready, remove the bay leaves and add the spinach and broken pasta. Cover and cook on high until the pasta is cooked, about 30 minutes.
Divide the soup among 6 bowls and top each with 2 tablespoons of the ricotta mixture, and sprinkle with the mozzarella, basil, and pepper to taste.
Notes
Time-Saving Tip: Using a mini chopper or food processor saves time in the kitchen. I keep mine on my counter to slice and dice all my vegetables.