Recipe of the Week 12/30 - Zucchini Lasagna Soup

Serves 4

2 1/2 Italian sausage links
28 oz can marinara sauce
2 cups water
1 teaspoon Better than Bouillon 2 zucchini's made into noodles
4 oz buffalo mozzarella
4 Tablespoons whole milk ricotta

Take the casings off the sausage and brown in a large soup pot.
Add the marinara sauce and let cook for a minute or two.
Then put in the bouillon and water. You can also use just 2 cups of broth instead.i like Better than Bouillon because it gives more flavor in my opinion but it's not necessary.
Using a potato peeler, make zucchini ribbons lengthwise from each zucchini.
Add them to the sauce/stock and cook for a couple minutes.
Add a big serving in an oven safe bowl, cup or ramekin. Place a dollop of ricotta on top and then place some mozzarella on top and set under the broiler until the cheese is melted.
This should make 4 large servings.

Nutrition Facts
Calories 331, % Daily Value*, Total Fat 14.5 g 19%, Saturated Fat 6 g 30%, Cholesterol 30 mg 10%, Sodium 1335 mg 58%, Total Carbohydrate 34.9 g 13%, Dietary Fiber 6.8 g 24%, Total Sugars 21.1 g, Protein 15.8 g, Vitamin D 0 mcg 0%, Calcium 103 mg 8%, Iron 2 mg 11%, Potassium 981 mg 21%

Adapted from:

Found by: Ashley DeGeare NDTR, CHC

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